CHICKEN LIVER MOUSSE WITH TRUFFLES - ... RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Trim the livers of all connective tissue and cut away any green areas. In a glass or stainless steel bowl, combine the bay leaves, garlic, brandy and Marsala. Toss with the livers. Cover and refrigerate overnight. Drain the livers, reserving the marinade. Pat them dry with paper towels. In a large heavy skillet, heat the 4 tablespoons butter over medium-high heat. Add the livers, the reserved bay leaves, and garlic, and toss 20 seconds or until the livers lose their red color. Pour in the marinade and boil about 2 minutes. The livers should be firm but still pink inside. Scoop them out of the pan with a slotted spoon and set aside. Continue boiling down the liquid until all of it has evaporated and the butter sputters. Add the 2 tablespoons of stock to the pan and scrape the contents over the livers. Cool to room temperature. Puree the livers in a food processor until smooth. Season aggressively with salt and freshly ground pepper. Have a large bowl of ice handy. In a medium bowl, whip the 10 tablespoons butter with a portable beater at medium speed until fluffy. Gradually beat in the liver puree, then set the bowl over ice and continue beating at medium speed 8 to 10 minutes, or until the mixture has lightened in color and is very fluffy. Cover and refrigerate 1 to 2 hours. To serve, bring the mousse close to room temperature. Spoon it into individual 3-inch ramekins or crocks, or mound it in a 3-cup terrine. Sprinkle generously with the shaved truffle. Accompany with bite-sized pieces of crusty bread. This recipe yields 8 to 10 servings.
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SPICY CHICKEN LIVERS
Make and share this Spicy Chicken Livers recipe from Food.com.
Provided by Ranikabani
Categories Chicken Livers
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut livers into thin slices.
- Heat oil in frying pan.
- Add liver and fry for a minute or two while stirring.
- Add cayenne pepper, salt, pepper, and parsley.
- Add about 3/4 cup water and keep stirring (you can add salt, pepper and cayenne as needed).
- Keep stirring on medium-high heat until the liver is cooked and the liquid disappears (add a little water and cook for a bit longer if the liver is uncooked when the water has evaporated).
Nutrition Facts : Calories 131.1, Fat 8.4, SaturatedFat 1.5, Cholesterol 261.6, Sodium 54.2, Carbohydrate 0.4, Fiber 0.2, Protein 12.9
SPICY SWEET CHICKEN LIVER SAUTE - {SAMBAL GORENG ATI} RECIPE
Provided by á-170456
Number Of Ingredients 13
Steps:
- Divide the livers in lobes, bring it to a boil with a cup of water. Discard the water. Heat the oil in a wok and stir-fry the liver over medium heat for about two mnutes or until the color become light brown. Set aside. Using the left over oil in the wok, saute the shallots, garlic, hot chili and sweet pepper for approximately 2 minutes or until you can smell the aroma. Add the liver and stir-fry it for another 2 minutes and it is ready to serve. This recipe yields 4 to 6 servings.
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