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You Can't Prepare Too Much

January 26, 1989|MIKE SPENCER | Times Staff Writer

"Always cook too much because even that won't be enough." That's the theory on which Israel Paskowitz operates in the kitchen.

It was formulated, he says, from being raised in the sprawling and internationally known surfing family of Juliet and Dr. Dorian Paskowitz (there are nine children in all: eight boys and one girl).

"Somebody was always late, and when they did show up, they'd have someone with them," says Israel, 24. "Or the first ones to eat were hungry again, so there had to be plenty of food."

The problem is it's a habit he can't seem to get out of, even though he's married and cooking for only himself and wife Danielle.

"She's always kidding me about the amount of food I prepare, only sometimes I'm not sure she's kidding."

Paskowitz, the surfing world's reigning long-board champion and an aspiring actor and model,does all the cooking on the couple's San Juan Capistrano ranch, which they share with three horses, two dogs and a cat.

"Danielle never learned to cook," he says, "and we decided when we got married about 1 1/2 years ago that it made sense for me to just do it, that neither of us wanted to eat lousy food for a couple of years until she learned."

Being the son of a nutrition-conscious doctor has left him a "bit of a fanatic" on what he prepares, he says. "Lots of salads, vegetables, fresh fruits, fish, chicken, stuff like that." And he likes to bake his own bread.

A favorite chicken dish is the one he shared with Guys & Galleys. "It's a bit unorthodox with the boiling and then baking, but it's great--and there's lots of it," he says.

Each week, Orange County Life will feature a man who enjoys cooking and will publish one of his favorite recipes. Tell us about your candidate. Write to: Guys & Galleys, Orange County Life, The Times, 1375 Sunflower Ave., Costa Mesa, Calif. 92626.



2 medium-size frying chickens

1 package herb stuffing mix

1/2 cup chopped celery

1/2 cup chopped onions

3 tablespoons butter

2 teaspoons crushed garlic

2 cups water

1/2 pound chicken livers, chopped

Salt, pepper to taste


Bring water to boil in large pot. Clean chickens thoroughly and place in pot. Cover and simmer for about 45 minutes. While chicken is cooking, place stuffing mix in bowl. Lightly saute onions in the butter, then add to stuffing along with celery, salt, pepper and garlic. In separate pan, boil 2 cups water and add livers. Simmer about 15 minutes, then add livers and water they cooked in to the stuffing mix. Blend well. Fill sink with cold water and soak chickens for about 10 minutes in the water after they have cooked. Preheat oven to 375 degrees, stuff chickens and roast uncovered for about 30 minutes. Place several sliced yams around chicken while roasting.


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