Supper, Sunday April 16: chicken liver; beet chips; avocado; green beans.
Just your normal meat and three. OK just a little twist. The beans are just straight up. Some of our garden beans from last season. They taste like summer. The Avocado might seem a little weird, but hear me out. Avocados have an earthy flavor along with their fruitier notes. Both the beets and the liver are very earthy so the avocado brings something in common and something new to the plate. There is also a pairing in texture. The avocado, when just ripe, has a tiny bit of tooth that gives way immediately to its softness. The livers are the same, only more so. If you think that is just rationalization, OK, Alexis likes avocado. There.
Now let's look at the livers. There is a restaurant near our house that has on the menu fried chicken livers. Their twist is with caramelized onions and shiitakes. Now I only had dried shiitakes. Their texture is a bit rubbery when they are re-hydrated so I didn't want them here. The combo of the pumpkin seeds and the caramelized onions has that tooth/soft palate again.
Drain the chicken livers well. Hit them with a dash of salt and some fresh ground black pepper. Dredge them in plain flour. Deep fry or pan fry in a half inch of oil. In either case turn them to cook evenly. Slice the onion very thin caramelize in a little butter. I like to add a little Marsala. When the onions are nearing completion add the pumpkin seeds. When the seeds are toasted toss in the livers.
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