Southern Fried Chicken Livers with Tomato Miso Jam Crostini

For The Chicken Livers:

• 1 C. buttermilk

• 2 egg

• 1.5 T. Cajun seasoning

• 2 T. hot sauce

• 1 tsp each – salt and pepper

• 2 pints chicken livers, rinsed

• Self rising flour – seasoned with salt and pepper

• Oil to fry

Preparation

1. In a bowl, combine the buttermilk, eggs, Cajun seasoning, hot sauce, and salt and pepper, stir well to combine. Add the chicken livers and let refrigerate overnight.

2. In a large dutch oven or fryer, heat oil to 350 degrees.

3. Place the seasoned flour in a large bowl. Add the chicken livers, toss well to coat, and fry until golden brown and cooked through (about 4-5 minutes)

4. Remove the chicken livers and let drain on paper towel lined sheet trays. Season with salt and pepper.

Tomato Miso Jam:

• 1 pint cherry tomato, cut in half, and crushed slightly

• 2/3 c. sugar

• ½ tsp. salt

• 4 dried hibiscus flowers, or 1.5 tsp. hibiscus powder

• ½ orange, zested

• 2 T. rice vinegar

• 2 T. (3 T. if you want a more intense flavor) miso

1. Combine the tomatoes, sugar and salt in a large pan and let sit for 5-7 minutes. Then add the vinegar and turn heat to med and let the tomato mix come to a rolling simmer – then add the dried hibiscus flowers/powder. Let continue to reduce until thick. Reduce heat to very low then add the orange zest and miso and let simmer for 5 minutes. Take off heat and let cool. Check seasoning.

1 baguette - cut into thin slices, rubbed with olive oil, salt and garlic, and toasted in a 400 degrees oven for 8-10 until they begin to pick up color.