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Liver with Hot Pepper Jelly Appetizers

Thursday, May 01, 2008

Tom Fitzmorris published his guide to Jazz Fest food, and one of the things on it that got three stars was a dish called 'grilled chicken livers with pepper jelly' being served by the Praline Connection.

I thought that sounded different, so I went to their website but there wasn't really any better description than that so I decided to just make up my own way. I didn't do the livers grilled - I actually made them into the simplest chopped liver, and since I wasn't sure how they were served, I decided to make it into an appetizer by cutting rounds of baguette toasted, covered with a little hot pepper jelly, and topped with chopped liver. Wow did it ever turn out great!

Ingredients - this will make 15-20 appetizers:
2-1/2 lbs chicken livers
handful of white or yellow onion, chopped (I used vidalia)
salt
olive oil
hot pepper jelly
baguette

Directions:
First, I just sauteed my onions in a little olive oil, then added the (thoroughly washed) chicken livers and cooked on medium-high until they were done (added some salt here too):


Drained off the liquid and poured the liver and onions into a bowl, then used my Braun hand mixer to chop it into a smooth consistency:

I poured a little more olive oil into the skillet that the livers cooked in (so they would pick up a little of the liver/onion flavor that was left) and let them fry just a little so they would be toasty on one side:

They came out nice:

Then I covered the toast with sweet hot pepper jelly (I used Stonewall Kitchen brand):

...and finished by topping each piece with the chopped liver:

It's not terribly photogenic but oh was it good! I'm definitely making these as appetizers for our next big supper with guests!

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