Liver come back to me!

Liver and brus­sels sprouts are two under­dog foods that top most lists of unpop­u­lar fare. Here are two recipes that should con­vert even the most adamant haters.

Chicken Liv­ers Proven­cal
Inspired by a dish from chef and cook­book author Jacques Pepin.

1¼ lb (625 g) chicken liv­ers
2 tbsp olive oil
1 small onion, peeled, chopped
3 gar­lic cloves, minced
2 tbsp red wine vine­gar
2 tbsp bal­samic vine­gar
½ cup chicken stock
1 large tomato, chopped
1 tsp chopped fresh sage or 14 tsp dried
Salt and freshly ground black pep­per to taste
Dash hot pep­per sauce (optional)
2 tbsp chopped fresh pars­ley, chives or green onion

Trim any fat and green bits from liv­ers; snip between each pair of lobes to sep­a­rate. Pat dry.
Heat 2 tea­spoons of oil in large, heavy skil­let over medium-high heat. Add half of liv­ers to skil­let in sin­gle layer. Cook about 4 min­utes, turn­ing a cou­ple of times, until browned all over and almost cooked through. Trans­fer to sieve placed over bowl to catch juices; reserve juices. Repeat with another 2 tea­spoons of oil and remain­ing liv­ers.
Reduce heat to medium. Add remain­ing oil to skil­let; add onion. Cook about 4 min­utes, stir­ring at inter­vals, until soft and golden. Add gar­lic; cook about 1 minute more, stir­ring. Add vine­gars; cook, stir­ring, 1 to 2 min­utes more or until thick­ened. Add stock, tomato, sage and juices from liv­ers. Bring to boil; reduce heat to low and sim­mer about 3 min­utes or until slightly thick­ened. Stir in salt, pep­per, hot pep­per sauce (if using) and liv­ers. Cook until heated through. Sprin­kle with pars­ley.
Makes about 3 servings.

Hashed Brus­sels Sprouts
From The Union Square Café Cook­book by Danny Meyer and Michael Romano. For a tasty non-vegetarian ver­sion, add crispy bits of chopped bacon or pancetta to fin­ished dish.

1 tbsp sesame seeds
1 lb (500g) large Brus­sels sprouts
Juice of ½ lemon
2 tbsp olive oil
2 cloves gar­lic, chopped
¼ cup dry white wine
Salt and freshly ground black pep­per to taste

Toast sesame seeds in small dry skil­let over medium-high heat, shak­ing often, until golden brown, about 3 to 5 min­utes.
Trim stems from Brus­sels sprouts. Halve each sprout length­wise; cut each half in thin slices. Add to bowl; toss with lemon juice.
Heat oil in large skil­let over medium-high heat. Add Brus­sels sprouts, gar­lic and toasted sesame seeds; stir. Add wine; cook, stir­ring at inter­vals about 3 min­utes or until sprouts are cooked but still a lit­tle crunchy. Reduce heat to low; add salt and pep­per and cook about 1 minute. Trans­fer to warmed serv­ing bowl.
Makes 4 to 6 servings.

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