CHICKEN LIVERS ON TOAST
Provided by Amanda Hesser
Categories appetizer
Time 30m
Yield 4 first-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a medium sautépan. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes. Stir occasionally and season with salt.
- Place another sauté pan over medium heat. Add bacon and sauté until browned on edges. Using a slotted spoon, remove to a plate. Pour off fat and place pan back on stove. Season chicken livers with salt and a generous amount of pepper. Add remaining tablespoon olive oil to pan and increase heat to medium high. Place chicken livers in pan and sauté on all sides, until just cooked through, 5 to 7 minutes. Remove livers.
- Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes. Taste and adjust seasoning. Return bacon and chicken livers to pan and roll in juices to warm through. Lay toasts on four plates. Spread each with a little onion, then spoon livers and juices over top. Serve.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN LIVER AND SAGE CROSTINI
A great way to use the liver from your Thanksgiving turkey. (The turkey liver alone won't be enough-you'll have to mix in a few chicken livers.)
Provided by Greg Atkinson
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.
PEPPERED CHICKEN LIVER, SAGE, AND FRIED ONION BRUSCHETTA
Steps:
- In a large skillet heat oil over moderately high heat until hot but not smoking and in it sauté onion, stirring, until golden. Transfer onion with a slotted spoon to paper towels to drain.
- Pat chicken livers dry. Add garlic to skillet and cook over moderate heat, stirring, until pale golden. Add chicken livers and sauté over moderately high heat until golden and just springy to the touch, about 1 1/2 to 2 minutes on each side. Stir in minced or crumbled sage, pepper, salt, and allspice and in a food processor coarsely purée. Mound about 2 teaspoons chicken liver mixture on oiled side of each toast and garnish with onions and sage leaves.
- To make toasts:
- Prepare grill or preheat broiler.
- With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
CHICKEN LIVER ON TOAST
Back in 2012, Sam Sifton and Mark Bittman put together a feast for 15. The trick? Get it done in eight hours. Lobster and chopped salad, soubise and root vegetables, and a roasted chicken were all on the menu. And so was this recipe for chicken liver on toast. It may not have been the star of the show that night, but it served a critical purpose: keeping appetites satisfied in the lead-up to the meal. It can be an appetizer, or, paired with a salad, an exemplary light lunch or dinner.
Provided by Mark Bittman And Sam Sifton
Categories appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Melt the butter over medium heat in a large sauté pan. Add the onion and cook, stirring often, until it is soft but not brown, about 10 minutes. Add the chicken livers and chipotle and cook until the livers are lightly browned, an additional 10 minutes or so. Add the wine, and cook until there are only a few tablespoons of liquid remaining, about 15 to 20 minutes.
- Transfer the liver to a food processor and pulse until the sauce is blended and a little lumpy. Season to taste with salt and pepper.
- Put the mixture into small ramekins and place, covered, in the refrigerator to cool and set.
- Spread on grilled or toasted peasant bread.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVERS WITH ONIONS AND SAGE
Steps:
- Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
- Pick over the chicken livers and remove any tough veins. Quarter the livers.
- Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
- Remove the livers to a baking sheet, separating them.
- Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
- Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 471 milligrams, Sugar 1 gram, TransFat 1 gram
SOUTHERN STYLE CHICKEN TOAST
These delectable dumplings are sure to please the working family. As a matter of fact any family. very easy to make.
Provided by Cheftell
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
- Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 8.9 g, Cholesterol 16.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 0.8 g, Sodium 756 mg, Sugar 1.4 g
CHICKEN LIVERS ON TOAST
Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
- Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
- Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.
Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
CHICKEN LIVER PATE WITH SOUR CHERRIES AND SAGE TOAST
This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!
Provided by Elly in Canada
Categories Spreads
Time 38m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- To make the pâté:.
- In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
- Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
- In a large sauté pan, heat the butter over medium-high heat until melted.
- Add the onions and cook, stirring often, about 3 minutes, or until translucent.
- Add the garlic and cook 30 seconds, and then add the livers.
- Sprinkle with salt, allspice and pepper.
- Cook about 2 minutes, turning livers as needed.
- Add reserved brandy and increase heat to high.
- Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
- Immediately remove from heat and place mixture in a food processor.
- Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix - not to chop them.
- Pack pâté in a 2-cup crock or pâté mold.
- Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
- Serve with Sage Toast.
- To make Sage Toast:.
- Heat oven to 375 degrees.
- Meanwhile, heat oil and sage in a very small pan until just warmed.
- Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
- Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
- Sprinkle with salt and bake for about 10 minutes or until crisp.
SAGE & THYME CALVES' LIVER WITH WILD MUSHROOMS & PANCETTA
Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you
Provided by James Martin
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side - so they're just still pink in the middle - using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
- Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
- Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.
Nutrition Facts : Calories 510 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
TOAST WITH CHICKEN LIVER AND SAGE
Steps:
- Line plate with paper towels. Heat the olive oil in medium skillet over medium-high heat. Add sliced sage; saute until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; saute until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira wine, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sauteed sage. Serve crostini on bed of fresh sage leaves, if desired
More about "toast with chicken liver and sage recipes"
CHICKEN LIVER PâTé TOASTS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category AppetizerAuthor Tamar AdlerTotal Time 1 hr
- Season the chicken livers with salt and pepper. In a large skillet, heat 1/4 cup of the olive oil. Add half of the livers and cook over moderately high heat, turning once, until just barely pink within, 6 minutes. Transfer the livers to a bowl and repeat with the remaining livers and 1/4 cup of the olive oil. Add 1 cup of the Marsala to the skillet and cook until reduced to 1/2 cup, 8 minutes.
- Add the remaining 1/2 cup of olive oil to the skillet along with the butter. Add the onions and garlic and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes. Add the capers, anchovies, sage, rosemary and thyme and cook for 5 minutes. Add the remaining 1/2 cup of Marsala and cook until nearly evaporated, about 5 minutes. Let cool.
- Transfer the onion mixture and livers to a food processor. Add the crème fraîche and vinegar and puree until very smooth. Season with salt and pepper. Refrigerate until chilled.
- Rub the toasts on one side with garlic, spread the chicken liver pâté on top, sprinkle with sea salt and serve.
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