|1 pounds||Chicken livers|
|1 tablespoon||Dijon mustard|
|4 dashes||Hot thai fish sauce|
|1 teaspoon||Madagascar peppercorns|
|1 tablespoon||Light tamari sauce|
|Salt and Pepper|
|2 tablespoons||Olive oil|
|1 tablespoon||Whole butter plus 1 teaspoon|
|½ cup||Sliced spanish onions|
|Port wine for deglazing|
Rinse the chicken livers under cold water until clear and place them in a bowl. Add the mustard, fish sauce, peppercorns, tamari and salt and pepper.
Heat the olive oil in a saute pan over medium heat. One at a time add the chicken livers and cook until crisp, about one minute per side. When the livers are browned and medium rare, remove from the pan and set aside. In the same pan, add the butter and onions. Cook until burnt and put the livers back in the pan. Deglaze with port wine and more butter. Place livers over spinach leaves and pour the port wine reduction over to wilt spinach.
Yield: 4 servings
(Courtesy of Cary Restaurant)
Posted to MC-Recipe Digest V1 #852 by Bill Webster <thelma@...> on Oct 18, 1997
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