-=> Quoting Janis Kracht to Jim Weller <=-

 JK> For me olive oil is better.  It has a wonderful flavor.  I remember my
 JK> Grandma stealing a taste of it as she used it in some recipe.. I don't
 JK> ever remember anyone stealing a taste of canola oil.

Olive oil certainly does have a wonderful flavour that, for me,
enhances certain (but not all) dishes. Canola oil is very neutral
tasting and so a good general purpose oil. It is also FAR less
expensive which makes it attractive for everyday use. To me olive
oil is a special occasion ingredient.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Livers on Chargrilled Polenta
 Categories: Chicken, Offal, Grill, Corn
      Yield: 8 Servings
 
      5 tb Olive oil
    250 g  Block polenta; cut
           -into 8 slices, 1 cm thick
      1    Red pepper; seeded, cut into
     10 lg Pieces
      1    Green pepper; seeded, cut in
     10 lg Pieces
    250 g  Pac frozen chicken
           -livers; defrosted
      2    Cloves garlic; minced
     15 g  fresh sage; minced
 
  The blend of chicken livers and sage combine well with chargrilled
  polenta.

  Heat 3 tablespoons of the oil in a large ridged griddle pan until
  very hot, sear both sides of the polenta for 1 minute each then
  turn the heat down slightly and continue to cook for 5 minutes on
  each side.
  
  Heat the remaining oil in a large frying pan and cook the red and
  green peppers until softened. Remove them from the pan and keep
  warm.
  
  Add the chicken livers and cook for 5-7 minutes or until cooked
  through, adding the garlic and sage for the last minute.
  
  Remove the chicken livers from the pan and arrange with the
  peppers, garlic and sage on top of the polenta.
  
MMMMM


Cheers

Jim


... A marriage like martinis and olives except a martini can have 2 olives

___ Blue Wave/QWK v2.20