Red Pepper Chicken Livers
A Southern take on something I had one night in a hooka lounge.
Equipment
- 1 pan, saute, 12 inch nonstick, with lidhttps://www.youtube.com/watch?v=A0nveXBjlEY
Ingredients
- 500 g liver, chicken
- 50 g fat, bacon
- 150 g onion, sweet slivered, stem to root
- 50 g pepper, jalapeno, red
- 50 g garlic, fresh rough chopped
- 8 fl oz cream, heavy
- 1 g thyme, dried
- 1 g sage, dried, rubbed
- 1 g paprika, smoked, ground
- 3 ea onion, green the green bits, sliced sliced finely
- 4 g salt, kosher
- 4 slices cornbread, standard split between the top and bottom
Instructions
- Fire up a sauté pan over high heat and add your bacon fat when hot.50 g fat, bacon
- Sauté your onions and pepper until they start to break down and take on some color.Reduce heat to medium. Feel free to use half your salt to help break down your veg.150 g onion, sweet, 50 g pepper, jalapeno, red, 4 g salt, kosher
- Add your garlic, sage, and toss to incorporate thoroughly.50 g garlic, fresh, 1 g thyme, dried, 1 g sage, dried, rubbed
- When the garlic softens a bit, crank that heat back up to max, continuing to keep your contents moving to prevent scorching.
- Add your livers and cook on both sides and they start to tighten up. They don’t need to be completely cooked. If you break one in half and there is still a little raw or pink in the middle that’s fine because it’s time to finish the dish.500 g liver, chicken
- Add your heavy cream and paprika. Whether you reduce the heat first or not is up to you. I typically don’t because I want a quicker reduction. Because nothing in the Universe is free, I have to keep all of the stuff in the pan moving to keep it from breaking during the reduction. If you are unsure, lower the heat and prepare to wait a bit. It’ll just take a bit longer, but not so long the liver is over cooked.8 fl oz cream, heavy, 1 g paprika, smoked, ground
- Adjust your seasoning and get ready to plate.4 g salt, kosher
- Lay your split cornbread on your plate, inside up.4 slices cornbread, standard
- Gravy those bad boys.
- Add liver on top.
- Garnish with green onions.3 ea onion, green
Video
Notes
This is my take on a dish I had at a Hooka lounge one night. It was so simple; chicken livers, jalapenos, and little else. The dish was good, though my perspective might have been tainted by the mead I’d been consuming. It was BYOB. Nonetheless, the dish stuck with me.
I have to admit, I really wanted to overcomplicate this, but my need to stay true to the original prevailed. Mostly. Me being me, I Southerned it up a bit. Without deep frying, believe it or not.
Many people advocate soaking your chicken livers in milk to remove some of the liverfunk. Yes, that’s my word. Liverfunk. There really is no way else to describe it. Liverfunk. I like liverfunk, so there will be no milking going on over here. If you feel yourself so led, there are approximately 1700 cooking sites (rough estimate) showing you how to do so. Enjoy your livermilk and the accompanying aesthetic. Regardless of your position on liverfunk and livermilk, do rinse the livers before cooking.
In regard to the peppers, I like the sweetness of ripe peppers, so if I can find them, I will use red jalapenos. You can use whatever pepper you want. Serannos are nice, too. If you’re worried about heat from the peppers, you can slice them lengthwise and remove the seeds and inner pepperfoam (the spongey, white bit of a pepper) before cross slicing them.
Nutrition
Serving: 8ozCalories: 491kcal
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