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Southern Fried Chicken Livers with Tomato Miso Jam Crostini
Southern Fried Chicken Livers with Tomato Miso Jam Crostini
Prep Time: Overnight
Cook Time: 30 minutes
Serves: 4-6
The richness of the fried chicken livers are offset by the tangy-ness of the tomato miso jam on this delectable crostini.
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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.