Fried Chicken Liver, Bacon & Tomato With Ranch Dressing Recipe #380620
Jon Shook and Vinny Dotolo from Caramelized Productions Food & Wine Magazine, July 2009 publication. From: Best New Chefs and Their Easiest Recipes. Jon and Vinny soak the livers in buttermilk and coat them in flour, then repeat the process for extra-crispy results. "I'm into livers of all kind now", says Dotolo especially duck and lamb." I tried this with great trepadation and it was really very good, believe it or not! This is a staff favorite at F&W test kitchens and here as well! I just have never had livers as a salad before - so I just dug in and was wonderful! ;) Their wine suggestions:earthy chicken livers, smoky bacon and creamy ranch dressing make this one salad that can easily stand up to a red wine. Beaujolais, made from the Gamay grape, is light-bodied but full of flavor, and an ideal choice. Look for the lively 2007 Georges Duboeuf Beaujolais-Villages or the berry-rich 2006 Chateau de La Chaize. The have a show on the FoodNetwork which escapes me now. BTW - their web site is eatdrinkordie.com/jon_and_vinny
by Manami
1 hour |
SERVES 6
PICKLED RED ONION
- 1 small red onion, halved and thinly sliced
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
RANCH DRESSING
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons buttermilk
- 1 1/4 teaspoons fresh lemon juice (plz not the bottled kind)
- 3/4 teaspoon hot sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon worcestershire sauce
- 1 small garlic clove, minced
- 1/2 teaspoon chopped parsley
- 1/2 teaspoon snipped chives
- kosher salt
- fresh ground pepper
SALAD
- 6 slices of thick-cut applewood-smoked bacon (6 ounces)
- 3 cups self-rising flour
- 1 tablespoon garlic powder
- 2 1/2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- kosher salt
- fresh ground pepper
- 1 lb chicken liver, trimmed, rinsed, and patted dry
- 2 1/2 cups buttermilk
- vegetable oil, for frying
- 3/4 lb heirloom cherry tomatoes, halved
- 1/2 cup whole flat leaf parsley
- 4 tender celery ribs, thinly sliced on the bias, leaves reserved
- MAKE THE PICKLED ONION:.
- Put the sliced red onion in a medium bowl.
- In a small saucepan, heat the red wine vinegar with the sugar over moderately high heat until just beginning to simmer and the sugar is dissolved.
- Pour the hot vinegar over the sliced red onion and let stand for 30 minutes.
- Drain, reserving 1 1/2 teaspoons of the onion pickling liquid.
- MAKE THE SALAD DRESSING:.
- In a medium bowl, whisk all of the ingredients together and season with salt and pepper; cover and refrigerate.
- ASSEMBLE THE SALAD:.
- In a large skillet, cook the bacon over moderate heat until crisp, about 10 minutes; drain on paper towels & cut each piece of bacon in half.
- In a large bowl, mix the flour with the garlic powder, cayenne, onion powder, smoked paprika, 2 teaspoons of salt and 1/4 teaspoon of pepper.
- In a medium bowl, soak the chicken livers in 1 cup of the buttermilk for 10 minutes, then drain.
- Add the remaining 1 1/2 cups of buttermilk to the bowl.
- Dredge the chicken livers in the seasoned flour until coated, then redip the chicken livers in the buttermilk and dredge again in the flour to double-coat.
- In a large, deep skillet, heat 1/2 inch of vegetable oil to 325°F.
- Fry the livers until golden, about 2 minutes per side.
- Drain the chicken livers on paper towels and immediately season with salt.
- In a bowl, toss the tomatoes, parsley and celery ribs and leaves.
- Add the pickled onion and the reserved 1 1/2 teaspoons of pickling liquid.
- Spoon the ranch dressing onto plates.
- Top with the tomato salad, chicken livers and bacon and serve at once.
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