My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, January 13, 2010

Sauteed Chicken Livers with Onions and Port

Today is my sister, Sandy's birthday, she is four years younger than me and that's all I'm going to say about that. Happy Birthday sweetie. When we were younger and usually poorer, we ate fried chicken livers a lot. They were cheap, fast and easy to prepare and we both loved them. This is my favorite grown-up version of chicken livers, adapted from Food & Wine Magazine published about 5 or 6 years ago.

Sandy, I wish I were there to make these for your birthday. Love you.

Sauteed Chicken Livers
with Onions and Port

3 tablespoons unsalted butter
1 medium red onion, quartered through the core
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons port wine
1/4 cup plus 2 tablespoons fresh orange juice
1 pound fresh chicken livers, trimmed and halved, 2 halves chopped fine
1/2 teaspoon Dijon mustard
All-purpose flour, for dredging
6 ounces baby spinach

In a large skillet, melt 1 tablespoon of the butter. Add the onion quarters and cook over moderately high heat, turning occasionally, until golden brown all over, about 15 minutes. Transfer the onion quarters to a plate and let cool. Season the onions with salt and pepper and keep warm.

Add the port to the skillet and simmer over high heat until reduced by half, about 3 minutes. Add the orange juice and cook until reduced by half, about 2 minutes. Stir in the finely chopped chicken liver, reduce the heat to low and simmer until just cooked, about 1 minute. Remove the skillet from the heat. Stir in the mustard, season the sauce with salt and pepper and keep warm.

Spread the flour on large plate or wax paper and season with paprika, salt and pepper. Dredge the remaining halved chicken livers in the seasoned flour, shaking off any excess.

Melt the remaining 2 tablespoons of butter in a large skillet. Add the livers and cook over moderately high heat, stirring occasionally, until pink inn the center, about 5 minutes. Transfer to paper towels to drain.

Arrange the spinach on a serving platter. Top with the onion quarters and chicken livers, drizzle the sauce over the top and serve.

Serves 4 or just enough for Sandy and I.

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