Chicken Livers
Old Rice
Bell Pepper
Onion
Garlic
Celery
Butter
Tabasco
Worcestershire
Salt
Black Pepper
Dried Thyme
Remove the sinew from between the chicken livers as much as possible. Heat a saute pan on hot for two to three minutes. Place cleaned chicken livers into a food processor and blend until smooth. Place the butter in the pan until it begins to brown and foam for a second. Add all of your vegetables besides the garlic to the mix, salt, and toss. The vegetables should be cut into bit size pieces, where as, all of the components can fit on a spoon for a bite. Once the vegetables have softened, add the garlic and stir until you can smell it. Let pan sit for one minute undisturbed, then add the chicken liver liquid. Let pan sit once again for a minute, then scrap the bottom of the pan, mixing all the ingredients, and let sit for, once again, a minute. Once all of the liver has turned from pink to brown, it is cooked. Add the rice, and season to taste with Tabasco, Worcestershire, salt, black pepper, and dried thyme. If you dare for flavor, then make this next time for red beans and rice, as opposed to clean rice.
Stuff Chicken Breast, Form into Cakes w/ Hollandaise, Side Item, "Arancini" Dirty Rice, Breakfast with poached eggs, Underneath a piece of grilled fish, Stuffed into Leek rings, etc. You get the point, once you can make a recipe, own it, and then do whatever you want, as long as it tastes amazing.
Cheers
Old Rice
Bell Pepper
Onion
Garlic
Celery
Butter
Tabasco
Worcestershire
Salt
Black Pepper
Dried Thyme
Remove the sinew from between the chicken livers as much as possible. Heat a saute pan on hot for two to three minutes. Place cleaned chicken livers into a food processor and blend until smooth. Place the butter in the pan until it begins to brown and foam for a second. Add all of your vegetables besides the garlic to the mix, salt, and toss. The vegetables should be cut into bit size pieces, where as, all of the components can fit on a spoon for a bite. Once the vegetables have softened, add the garlic and stir until you can smell it. Let pan sit for one minute undisturbed, then add the chicken liver liquid. Let pan sit once again for a minute, then scrap the bottom of the pan, mixing all the ingredients, and let sit for, once again, a minute. Once all of the liver has turned from pink to brown, it is cooked. Add the rice, and season to taste with Tabasco, Worcestershire, salt, black pepper, and dried thyme. If you dare for flavor, then make this next time for red beans and rice, as opposed to clean rice.
Stuff Chicken Breast, Form into Cakes w/ Hollandaise, Side Item, "Arancini" Dirty Rice, Breakfast with poached eggs, Underneath a piece of grilled fish, Stuffed into Leek rings, etc. You get the point, once you can make a recipe, own it, and then do whatever you want, as long as it tastes amazing.
Cheers
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