by lastnightsdinner
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lastnightsdinner's Notes:
Expand4 ounces chicken livers Ask a question about this ingredient
1 cup buttermilk, divided Ask a question about this ingredient
1/2 cup all-purpose flour Ask a question about this ingredient
1 teaspoon Kosher or sea salt Ask a question about this ingredient
1/2 teaspoon hot Hungarian paprika Ask a question about this ingredient
1/2 teaspoon Old Bay seasoning Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1/2 cup grapeseed or other neutral-flavored oil Ask a question about this ingredient
1/4 cup unsalted butter Ask a question about this ingredient
1/4 cup Sriracha or other hot pepper sauce Ask a question about this ingredient
for serving: celery and/or carrot sticks, blue cheese dressing or dip Ask a question about this ingredient
Separate the chicken livers into two lobes, and trim and discard any sinewy bits or veins. Cut each lobe in half and set aside.
Ask a question about this stepPour ½ cup of the buttermilk into a bowl. Add the chicken livers to the buttermilk and let soak for 5-10 minutes.
Ask a question about this stepPlace the flour in a shallow dish and add the salt, paprika, Old Bay, and cayenne, stirring with a fork until the spices are evenly distributed. Remove the livers from the buttermilk and dredge them in the flour. Discard the buttermilk, wipe out the bowl and add the remaining ½ cup of buttermilk. Dip the livers in the buttermilk and dredge them a second time in the seasoned flour.
Ask a question about this stepPlace the oil in a heavy-bottomed skillet and warm over medium heat until shimmering. Carefully add the livers a few at a time to the hot oil, cooking for a few minutes per side until they are golden brown and crispy. Remove the cooked livers to a paper towel-lined platter, and continue cooking in batches until all of the livers are fried. Note: you’ll want to use a splatter shield over your pan, as the livers will pop and spatter. Also, if you’re making a larger batch of these, you can hold the fried livers on a rack in a low oven to keep them warm until serving.
Ask a question about this stepWhile the livers are frying, melt the butter in a small saucepan. Whisk in the hot sauce until well incorporated. Just before serving, gently toss the fried livers in the butter and hot sauce mixture. Place the sauced livers on a plate or platter, and serve with celery and/or carrot sticks and your favorite blue cheese dressing or dip – and plenty of napkins.
Ask a question about this step1 small clove of garlic Ask a question about this ingredient
1 teaspoon coarse sea salt Ask a question about this ingredient
1 tablespoon mayonnaise Ask a question about this ingredient
1/4 cup crème fraiche Ask a question about this ingredient
1 tablespoon buttermilk Ask a question about this ingredient
a splash of sherry vinegar Ask a question about this ingredient
1/4 cup crumbled blue cheese Ask a question about this ingredient
Kosher or sea salt and freshly cracked black pepper, to taste Ask a question about this ingredient
Peel the garlic and sprinkle the salt over it. With the side of a knife, mash the salt and garlic to a paste and scrape into a small bowl.
Ask a question about this stepAdd the mayonnaise, crème fraiche, buttermilk, and sherry vinegar to the bowl and whisk to combine.
Ask a question about this stepStir in the blue cheese and season to taste with salt and pepper. Chill for 20-30 minutes before serving.
Ask a question about this stepEeek! I'm sorry about the flour issue, but glad they were a hit! Cheers!
Baby!!! You never cease to come through. These'll go on the SuperBowl table Sunday.
Awesome, I hope you like them!
how delightful!
Thanks!
Wow - I wanted to make some fried chicken livers, but buffalo style? That is beyond anything I could have imagined. I will have to try these...and will have to come up with a different recipe for the contest. Can't top these little nuggets!
Thank you! My husband says the spicy sauce is a nice contrast to the richness of the livers, and I think I agree :)
Cathy - They're kind of decadent :D
LFLtE - Give it a shot! I do think the texture of livers prepared this way isn't as challenging as some other cooking methods. I hope it works out for you!
These sound absolutely sinful, in only the very best way.
This might just be the recipe needed to get my boyfriend to eat liver with me!!! Can't wait to try it!
Thanks, everyone! Pierino, I've got sweetbreads on deck for later this week, as part of an anniversary dinner for myself and my husband. I'm going to try to recreate some dishes from our wedding dinner, and the main course is actually contest-appropriate :)
Please, bring it on! I love this challenge. I'm going to learn so much more from my friends on this. Yes!
Now that I'm traveling up Hwy 101 I ought to add that I once met the guy who invented Ranch Dressing. His name is Steve Henson and "Hidden Valley Ranch" is on Hwy 46W near Paso Robles. I met Steve and his wife at a restaurant bar in Solvang some years back. He gave me a souvenir pen. Unfortunately the restaurant is now closed. They were really nice people.
Looking forward to the sweetbreads recipe, because I love 'em.
I'm cooking them tomorrow, so stay tuned! :)
Late last year I paid my final visit to Stokes in Monterey, CA. Now defunct. But they did a sweetbread dish in a similar fashion. It was great, but maybe a little bit over the top. If I had the time this week I would try to replicate it for the competition, but I think Lastnights' preparation would work if you exchange the protein.
Um. Yes. Yes. Thank you!
Miranda is an editor at Food52.
Okay, I made about a pound and a quarter livers for SuperBowl. I found that they really absorbed the flour in great quantity. Pretty messy. BUT, they came out great. Very successful and popular.