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Enjoy A Super-Delicious Dish For $ 1.00 !

Chicken Liver Mousse

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No, this was not at a hawker cart in Singapore, nor was it on the side of the road in Manila, it was not in the bush in Zanzibar and certainly not on the beach in Goa. This was in Miami, at “Chez Bella”.
All the ingredients for 4 portions came to about $ 4.00, which, yes, I carefully and meticulously calculated it, comes to about a buck a portion. 🙂
In all my years living in America,  I have realized that the majority of Americans say they don’t like liver or any other dish prepared with offal. However, serve them a slice of “Foie Gras” in a fancy restaurant where they are too shy to ask what they are being served, and all of a sudden you get all ahhh’s and ohhh’s. And it’s usually the same with chicken liver mousse, terrine or pate. Serve it on little canapes, put a cherry or grape on top and all of a sudden it becomes great.
Speaking of chicken liver mousse and parfait. Sadly, most of what’s being served in restaurants these days can at best be described as utter garbage. I know, because I love chicken liver mousse and have tried it a hundred times, in fact, I almost always order it if I come across it on a menu. Low-quality liver, too many distracting ingredients, overseasoned, underseasoned, grainy, broken, too long in the fridge, off-putting color, you name it.
So then, for those of my readers who share the love with me, I give you a recipe which is pretty much foolproof, as long as you use top quality liver.
Of course, you can use this recipe to make any other liver mousse. Pork liver, veal liver, duck liver, game liver. You can also, if you must, add a few additional flavors, as long as you take it easy and don’t overpower the fine taste of the liver. Armaniac, calvados, grand marnier, cognac, diced apples, garlic, herbs, sauteed shallots, orange essence, etc. You can even call it a parfait if you want to, since this recipe provides a mousse so fine, it appears to have been strained through a fine hair sieve.
All in all, a spectacular tasty dish, easy to prepare, cheap economical, and definitely better than most of the stuff you can buy ready-made or in most restaurants.
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Bon Appétit !   Life is Good !
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P.S.
This amount of mousse serves 4 main courses or 8-12 snacks/appetizers
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Chicken Liver Mousse

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Chicken Liver Mousse

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Chicken Liver Mousse

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Portuguese Eggs

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While Maria and I were living in Funchal, Madeira, we became friends with a wonderful local couple, Balduino and Felicidade. They invited us to their home often, where we usually had an early brunch and then set out to explore the island, usually by car and sometimes by scooter. After a while this became a wonderful routine and it was Balduino’s pride (and our enjoyment) to prepare a different variation of “Portuguese Eggs” each time we met at his house. Over time, we were able to enjoy this dish with squid, octopus, lobster, shrimp, espada (the most popular local fish), chorizo, ham and different greens and herbs. He sometimes sprinkled grated local cheese on top of the eggs before baking, but he never included the more common ricotta cheese. Always accompanied by hearty, home-baked bread and local wine, it was the perfect delicious and fortifying meal to keep us going for hours on our expeditions around the island 🙂
(To be truthful, sometimes we replaced the tours with more wine and a bottle of port and just talked about past and future island-explorations).
Let me say here that Madeira is one of the most beautiful places Maria and I had the luck and privilege to live together 🙂
Here now is today’s version of “Portuguese Eggs” in memory of great friendship, great places to live, happier times and the great love of my life, Maria, who passed away exactly 3 years ago.
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Love ……….
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Click here for more memories of  Madeira  on  ChefsOpinion
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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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