Indeed, I was going to post another dessert today, ice cream or dessert soup.
But then I realized that would be four desserts in a row. That’s not acceptable at all. You might have got it twisted having though we’re eating ice cream 24/7. That’s not true.
And I’m going to prove this today.
But first, I should apologize right away because I’m not going to be talking about beautiful foods with an impeccable reputation. Unfortunately, a chicken liver (basically any other as well) doesn’t get good. All right, I may be mistaken. But I’ve seen 70% people being disgusted with an idea to eat some liver.
I call this “yuck reaction”.
Such a shame, guys! Definitely, a chicken liver doesn’t look extremely appetizing but once nicely cooked and spruced up, it’s scrumptious. Let’s talk about the ways to spruce it up, briefly.
First of all, don’t overcook liver. Sure, I occasionally saute liver for a while to have a hearty winter meal. Just imagine – liver (or liver mixed with hearts) sauteed in sour cream, with loads of leek and herbs. How does that sound now? But basically, that’s a quick process wich takes just a few minutes. You should get it seared from the outside but still lovely and slightly rosy from the inside. Sure, that won’t be a huge crime if you cook it a bit longer. Okay, that would be. But I don’t report on you.
By the way, whom should I address my reports? Just asking, for any case.
Secondly, balance the distinctive liver flavor by adding other strong flavors. Pomegranate juice, balsamic vinegar, bacon, herbs, and some spices are the best friends. Just imagine: simple salad with livers, smoky crispy bacon, and toasted walnuts! Sprinkle it with some pomegranate kernels if desired. Or sauteed liver with bell peppers, mustard, and thyme? Mix it with citruses and arugula to have a lovely light salad!
And don’t forget alcohol! If you still don’t like liver, alcohol may be the key to your success! Hmmm….did that sound like a sect talk?
But the bottom line is alcohol is the best friend. I’ve been incorporating some of them, but the most successful attempts were with whiskey, bourbon, and cognac. Generously drizzle chicken livers while cooking with some alcohol, and your salad would be a winner! Or as I said one day, add it in a dressing.
And lastly, don’t forget there are other options such as chicken pate. Indeed, I haven’t made it for almost 3 years, and I’ve got to make a few scrumptious versions soon. The idea of incorporating other flavors works here as well. For instance, I’ve used sage, thyme, prunes, white wine, cognac, and whiskey.
Talking about this salad, it’s quite simple. And I didn’t add any alcohol. Shame on me. But this Chicken Liver Berry Salad, with sunflower seeds and edible flowers, is good on its own. I won’t report on you if you use some whiskey, though.
Do you like chicken liver, my friends? What’s your favorite liver dish? And the most important thing, when are you going to have alcohol added?:)
Red and black raspberries, sunflower seeds, and edible flowers in this delicious summer Chicken Liver Berry Salad.
- 1 pound chicken livers, washed, drained and trimmed
- 1 tablespoon olive oil
- 1/2 tablespoon salted butter
- pink salt, to taste
- black pepper, to taste
- 1 tablespoon thyme
- 2 cups arugula
- 1 - 1,5 cups mixed berries (red and black raspberries)
- 2 tablespoons sunflower seeds, toasted
- edible flowers, to garnish
- a little drizzle of balsamic
- Place the oil and butter in a pan and heat over medium heat.
- Put the chicken livers in the pan and quickly fry, until browned, for about 2-3 minutes
- Season to taste and add the thyme. Off heat.
- In a bowl mix the arugula, berries, seeds, and flowers. Drizzle with a bit of the vinegar. Top with the liver and serve.