I didn't dare put the name of the recipe, 'cause most would probably go "yuke" and pass on by. But, let me preface this by saying I have never liked liver until a couple years ago I found I could eat chicken livers, but that's about all - well, I do keep down foie gras.... Now, I find I really do enjoy chicken livers.
I've not seen many recipes using livers in cookbooks, but for the '200 Hors d'oerve/Appetizers' book, I'm wondering what the general consensus would be of you foodies.
Here's the recipe and it really is very tasty....if you can stomach livers, that is.
Chopped Liver & Chips
1 lb. chicken livers
Flour for dredging
2 T. chicken fat or butter
2 small onions, minced
2 hard-cooked eggs, finely chopped or forced through a large sieve
Salt and pepper to taste
Rustic Baked potato chips
Rinse the livers and pat dry; dredge in flour and shake off excess. Heat 1 T. of the chicken fat or butter in a sauté pan and sauté the liver pieces quickly in the fat until just barely pink, about 1 1/2 minutes per side.
Remove from skillet and mince. In the same skillet, add remaining tablespoon of chicken fat or butter and sauté minced onions until tender. Remove from heat and add to the livers along with the hard-cooked eggs; season with salt and pepper to taste. Serve with the potato chips, or thin slices of rye or pumpernickel toasts.
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any takers for trying it???? Too bad we don't have a Mikie, we could let Mikie try it.
I've not seen many recipes using livers in cookbooks, but for the '200 Hors d'oerve/Appetizers' book, I'm wondering what the general consensus would be of you foodies.
Here's the recipe and it really is very tasty....if you can stomach livers, that is.
Chopped Liver & Chips
1 lb. chicken livers
Flour for dredging
2 T. chicken fat or butter
2 small onions, minced
2 hard-cooked eggs, finely chopped or forced through a large sieve
Salt and pepper to taste
Rustic Baked potato chips
Rinse the livers and pat dry; dredge in flour and shake off excess. Heat 1 T. of the chicken fat or butter in a sauté pan and sauté the liver pieces quickly in the fat until just barely pink, about 1 1/2 minutes per side.
Remove from skillet and mince. In the same skillet, add remaining tablespoon of chicken fat or butter and sauté minced onions until tender. Remove from heat and add to the livers along with the hard-cooked eggs; season with salt and pepper to taste. Serve with the potato chips, or thin slices of rye or pumpernickel toasts.
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any takers for trying it???? Too bad we don't have a Mikie, we could let Mikie try it.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com