| Chicken Liver Pilaf ~ The fame of luxury restaurants rest securely on sauces and bases made with costly ingredients. While these may have required hours, even days, of simmering, and subsequent preparation, there are exceptions. Something different for the holidays....try this recipe. 1. Pre-heat the oven to 450 degrees F. 2. Heat 1 tablespoon of the butter in a small flameproof casserole and add the onion. Cook stirring, until wilted. Add the rice and stir briefly (rice will change color). Add the broth, bay leaf, thyme, parsley, Tobasco sauce, salt and pepper to taste. Bring to a boil. 3. Cover the dish and place in the oven. Bake exactly 17 minutes. (providing your oven is working properly) 4. Meanwhile, trim any tough veins from the chicken livers. Quarter the livers. Heat half the oil in a skillet and add half the chicken livers. Sprinkle with salt and pepper. Cook quickly, shaking the skillet and turning the livers so they cook evenly. Take care not to overcook. Drain the livers in a sieve. 5. Heat the remaining oil in the skillet and add the remaining livers. Season and cook as before. Drain. Wipe out the skillet and add 1 tablespoon of butter. Add all the liver and toss quickly, about 30 seconds or so. Set aside. 6. Remove the rice from the oven and discard the bay leaf, parsley, and thyme. Stir in the remaining butter. 7. Spoon about 1/3 of the rice into a buttered 3-cup mold. Using a metal spoon, press the rice against the sides of the mold, leaving a cavity in the center. Add about 3/4 of the livers, and spoon about ½ cup tomato sauce over them. Cover with remaining rice. Cover with a buttered wax paper and press down with the fingers to mold the ingredients firmly. 8. Remove the wax paper and invert the mold onto a plate. Carefully lift off the mold. Arrange the remaining livers around the pilaf, and spoon a little tomato sauce over. Serve the remaining sauce on the side. Serves 4 Tomato and Mushroom Sauce 5-6 ripe roma tomatoes [ plunge tomatoes in boiling water for 20 seconds, remove, peel, seed and chop coarse] ½ cup onion, chopped 1½ cups fresh mushrooms, sliced 1 jalapeño, chopped (optional) ¼ cup cilantro, fresh, chopped 1 tbsp butter (not margarine) ½ tsp salt (or to taste) juice of ½ fresh lime 1. Combine ½ the tomatoes, onion, jalapeños, cilantro, salt and lime juice in a blender. Blend to make a thick purée. 2. Heat a small skillet over medium heat, add butter, sauté sliced mushroom for about 3 minutes. Add the remaining tomatoes, tomato purée. Reduce heat to low, reduce purée to a thick sauce. Stir often to prevent sticking. Use as directed above. About 2½ cups sauce. |
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3 tbsp butter
2 tbsp onion , chopped fine
1 cup rice (uncooked-dry)
1½ cups chicken broth
½ bay leaf
1 sprig fresh thyme
1 spring fresh parsley
2 tbsp onion , chopped fine
1 cup rice (uncooked-dry)
1½ cups chicken broth
½ bay leaf
1 sprig fresh thyme
1 spring fresh parsley
2 dashes Tabasco sauce
salt & pepper
1 pound chicken livers
½ cup vegetable oil
2½ cups tomato and mushroom sauce
salt & pepper
1 pound chicken livers
½ cup vegetable oil
2½ cups tomato and mushroom sauce