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Link to Hans’ Lighter, Healthier Comfort Food
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Chicken livers – these once universally beloved little morsels have fallen out of favor with most diners in recent years. I assume that lack of availability , rising cost and most importantly (and sadly), the inability of most un-trained or little-trained cooks in many kitchens to turn these unassuming little buggers into a tasty, yummy looking dish has greatly contributed to their demise in the restaurant scene. Not so in my kitchen 🙂
I love a chicken liver mousse, chicken liver dumplings, fried chicken livers on toast or as a tasty addition to an otherwise plain and simple salad, as presented below.
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Bon Appetit ! Live is Good !
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P.S.
For those of you who can not warm up to chicken livers, use duck livers – just kidding ! – as usual, replace the chicken livers with a protein of your choice, such as shrimp, sausages, calamari, salmon, chicken breast or tights, etc.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- clean chicken livers, season with kosher salt, granulated garlic, sweet paprika and cayenne pepper
- saute in VERY HOT peanut oil until nicely browned on the outside but still medium and creamy on the inside
- remove to an absorbent paper
- add to raw spinach, romaine hearts, onion rings, cashew nuts, dried diced fruits and mild chili slices, dress with a honey / mustard dressing
- serve with roasted vegetable chips and dried fruits
- Salad Florentine
- Salad Florentine
- Salad Florentine
- Salad Florentine
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