- Joined Mar 2, 2010
I just moved back to canada after 4 years in Louisiana. While there I enrolled in a cajun cooking class and now can make decent gumbos, red beans and rice, shrimp etouffe and stuff like that...I also have been experimenting with making my own rubs for blackening fish and chicken as well as for grilling ribs. My quandry is this...I love liver. I have cooked it the same way for years- soak in milk...dust with flour..etc etc...boring. I'd really like to try to give it a good rub and let it marinade for 4 or 6 hours and then grill it. I'm kinda leaning towards some combination with the spices that includes; sage, white pepper, bit of salt, maybe just a touch of ground bay leaf and a pinch of cayenne...toying with the idea of adding mustard but think that this would have to be a starting point for a totally different rub...any comments/ ideas out there? I'm not really used to working with liver in this way.