Jett2whit 1 month, 2 weeks ago said:
Hi Lunatic - My recommendation for the livers; toss them in some flour with a little salt & pepper...then fry until crispy. Drain them on paper towels and make the gravy. I always have to get my hubby to fry them cause I can't stand the looks of them! LOL

Lunasea 3 months, 3 weeks ago said:
Hi Lunatik and welcome to Group Recipes! Thanks so much for the invitation and I would be delighted to be your cooking friend. Make yourself at home and have fun with us.

As for the aji amarillo pepper (also called aji escabeche) substitution question: Hmmm, they do have a unique fruity taste, with berry overtones and citrus aromas - and as such, they don't really have a true substitute. You certainly could use red Serranos (or green) for a milder heat or red Thai chiles for a bigger heat. If you're willing to go to a higher heat level, you'd get closer to aja amarillo with a habanero, since it has a different fruity tone...but it is kind of similar.

You know, I love using fresh chiles, too - but I have had some luck with buying dried aji amarillos, and there are commercial brands of aji amarillo powder (aji mirasol) as well that work well in a pinch. If you can find the aji amarillos in any of their forms, that is ideal. I know I can find the dried whole peppers and the powder from a local Mexican grocer - and sometimes I find the fresh there as well. There are also some online grocers that sell all versions.

Good luck - and let me know what you decide and how it turns out.

Have a great weekend..... :)

Vickie