CHICKEN LIVER CROSTINI
Steps:
- Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.
CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS
Provided by Anne Burrell
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
- To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
- Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
- Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
- Schmear each toast with the pate and top with balsamic onions.
CHICKEN-LIVER CROSTINI
Gather around the table for a sumptuous dinner, Italian style.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 11
Steps:
- Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
- Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.
CHICKEN LIVER CROSTINI WITH PICKLED EGGS
The tanginess of the homemade pickled eggs (they're easy!) balances the richness of the chicken liver. Timing note: Begin making the eggs at least one day ahead.
Provided by Daniel Patterson
Yield Makes 12
Number Of Ingredients 21
Steps:
- Combine vinegar, 1/2 cup water, shallots, thyme sprigs, cloves, bay leaf, salt, and sugar in medium saucepan; bring to boil. Reduce heat to medium-low and simmer pickling mixture 15 minutes to allow flavors to blend. Remove mixture from heat and cool to room temperature.
- Pierce hard-boiled eggs all over with thin skewer or fork to depth of 1/2 inch. Place eggs in 1-quart glass jar or medium bowl. Pour pickling mixture over eggs; cover and refrigerate overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Combine 1/2 cup olive oil, thyme sprigs, peeled garlic cloves, 1 bay leaf, and 1/2 teaspoon salt in medium skillet; heat over medium-low heat. Add chicken heart and gizzard to skillet and cook gently until tender, turning occasionally, about 30 minutes (do not allow oil mixture to boil). Transfer heart and gizzard to cutting board and cool completely, then chop finely. Reserve skillet with oil mixture.
- Add chicken livers to oil mixture in same skillet and cook gently over medium heat until brown on outside but still pink in center, about 10 minutes. Transfer chicken livers and garlic cloves from skillet to cutting board and cool, then chop finely.
- Discard thyme sprigs and all but 2 tablespoons oil from skillet. Add butter, onion, 1 tablespoon chopped thyme, minced garlic, and remaining bay leaf to same skillet; sauté over medium heat until onion is soft, about 10 minutes. Add wine and Port and cook until almost evaporated, about 2 minutes. Add chopped gizzards and chicken livers and simmer 1 minute. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium heat just until warm before using.
- Preheat oven to 400°F. Arrange baguette slices in single layer on baking sheet; brush tops lightly with olive oil. Toast in oven until pale golden, about 12 minutes. Cool. DO AHEAD: Baguette toasts can be made 4 hours ahead. Let stand at room temperature.
- Divide chicken liver mixture among crostini. Slice 2 to 3 pickled eggs into rounds. Top liver mixture on each baguette with 1 egg round and a few shallot rounds from pickling liquid. Sprinkle lightly with remaining 1/2 tablespoon chopped fresh thyme and serve.
CHICKEN-LIVER CROSTINI WITH QUINCE JELLY
Quince jelly makes a good match for silken chicken-liver pate.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 30
Number Of Ingredients 12
Steps:
- Line a 4-by-6-inch loaf pan with plastic wrap. Melt 2 tablespoons butter in a large skillet over medium-high heat until foamy. Cook shallots and garlic until softened, about 2 minutes. Add chicken livers, 1 teaspoon coarse salt, and the cayenne, and cook, stirring occasionally, for 10 minutes. Remove from heat, and add wine and thyme. Return to heat, and cook, covered, until liquid reduces by half, about 6 minutes.
- Pulse chicken livers, pan juices, and remaining 10 tablespoons butter in a food processor until smooth. Season with coarse salt and pepper. Pour into pan, and smooth with an offset spatula; refrigerate until set, about 2 hours.
- Preheat oven to 375 degrees. Brush baguette with oil, and toast until golden. Sprinkle with fleur de sel.
- Turn out pate from pan. Spread pate and quince jelly on crostini.
CHICKEN LIVER CROSTINI
Provided by Barbara Kafka
Categories quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Place the bread slices on a baking sheet, and lightly brush top of each with some of the olive oil. Bake until the edges are a light brown and the centers are crisp, about 10 minutes.
- While the crostini bake, place the parsley in a food processor, and process until finely chopped. Transfer to a small bowl, and set aside.
- Place the livers, 1/4 cup olive oil and garlic in a 2 1/2-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir well, re-cover, and cook for 1 minute.
- Remove from the oven and uncover. Scrape the mixture into a food processor. Add the anchovies, and process until smooth. Taste, and add salt, pepper and gin.
- Spread 1 rounded tablespoon of the chicken-liver mixture on each of the crostini. Sprinkle the tops with the reserved parsley or sage.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram, TransFat 0 grams
ROMAN-STYLE CHOPPED CHICKEN LIVER CROSTINI
Another recipe that we like by Chef Vitaly Paley, who transforms the Jewish staple into a rich Italian pate by flavoring chopped chicken livers with briny capers, salty anchovies and the sweet Tuscan wine vin santo. I never thought I would like anything other than the "Jewish Chopped Liver" but we served this for some doctors, social workers and directors of nursing from other homes in the Florida area and it was very delicious BUT I prefer the other! ;) The chopped liver can be tightly covered with plastic wrap pressed with plastic wrap pressed to the surface and refrigerated overnight. Let return to room temperature before serving. The crostini can be stored in in an airtight container for up to 2 days. UPDATE: You can add 1/4 cup of brandy in place of the vin santo and it changes the taste a bit :) - very smooth!
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
- Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
- In a large skillet, heat the 3 tablespoons of olive oil.
- Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
- Turn the livers.
- Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
- Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
- Transfer the liver mixture to a food processor and pulse until coarsely chopped.
- Scrape the chopped liver into a crock or serving bowl.
- Fold in the egg and season with salt and pepper.
- Sprinkle the chopped capers on top and serve at room temperature with the crostini.
- Enjoy!.
Nutrition Facts : Calories 248.3, Fat 8.9, SaturatedFat 1.7, Cholesterol 125.5, Sodium 474.2, Carbohydrate 30.3, Fiber 1.8, Sugar 0.2, Protein 11
CHICKEN-LIVER CROSTINI
Provided by Toni Oltranti
Categories Chicken Appetizer Quick & Easy Family Reunion Boil Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (antipasto) servings
Number Of Ingredients 10
Steps:
- Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 teaspoon salt. Cook until livers are just cooked through, 5 to 7 minutes more. Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
- Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.
TUSCAN CHICKEN-LIVER CROSTINI
Provided by Nancy Harmon Jenkins
Categories lunch, weekday, appetizer
Time 45m
Number Of Ingredients 9
Steps:
- Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
- Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
- Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
- Serve with the sliced bread, either plain or toasted.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
More about "chicken liver crostini with pickled eggs recipes"
CHICKEN LIVER CROSTINI WITH PICKLED EGGS RECIPE | BON …
From bonappetit.com
5/5 (1)Estimated Reading Time 3 minsServings 12
- Combine vinegar, 1/2 cup water, shallots, thyme sprigs, cloves, bay leaf, salt, and sugar in medium saucepan; bring to boil. Reduce heat to medium-low and simmer pickling mixture 15 minutes to allow flavors to blend. Remove mixture from heat and cool to room temperature.
- Pierce hard-boiled eggs all over with thin skewer or fork to depth of 1/2 inch. Place eggs in 1-quart glass jar or medium bowl. Pour pickling mixture over eggs; cover and refrigerate overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
- Combine 1/2 cup olive oil, thyme sprigs, peeled garlic cloves, 1 bay leaf, and 1/2 teaspoon salt in medium skillet; heat over medium-low heat. Add chicken heart and gizzard to skillet and cook gently until tender, turning occasionally, about 30 minutes (do not allow oil mixture to boil). Transfer heart and gizzard to cutting board and cool completely, then chop finely. Reserve skillet with oil mixture.
- Add chicken livers to oil mixture in same skillet and cook gently over medium heat until brown on outside but still pink in center, about 10 minutes. Transfer chicken livers and garlic cloves from skillet to cutting board and cool, then chop finely.
CHICKEN LIVER AND SWEET ONION CROSTINI - SHADES OF …
From shadesofcinnamon.com
CHICKEN LIVER CROSTINI RECIPE - PETER HOFFMAN | FOOD
From foodandwine.com
ITALIAN CHICKEN LIVER CROSTINI RECIPE | EAT SMARTER USA
From eatsmarter.com
CHOPPED CHICKEN LIVER CROSTINI | WILLIAMS SONOMA
From williams-sonoma.com
CHICKEN LIVER PATE - TUSCAN CROSTINI - INSIDE THE RUSTIC …
From insidetherustickitchen.com
CHICKEN LIVER CROSTINI RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN LIVER AND SAGE CROSTINI RECIPE | BON APPéTIT
From bonappetit.com
CROSTINI WITH CHICKEN LIVER SPREAD | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
10 BEST CHICKEN CROSTINI RECIPES | YUMMLY
From yummly.com
CHICKEN LIVER CROSTINI RECIPE : SBS FOOD
From sbs.com.au
TUSCAN CHICKEN LIVER CROSTINI - ITALIAN NOTES
From italiannotes.com
CHICKEN LIVER PâTé CROSTINI - RICARDO
From ricardocuisine.com
CROSTINI WITH CHICKEN LIVER AND ONIONS - FINE DINING LOVERS
From finedininglovers.com
CHICKEN-LIVER CROSTINI - APPETIZERS - NEW YORK MAGAZINE
From nymag.com
CHICKEN LIVER CROSTINI RECIPE - THE NIBBLE WEBZINE OF FOOD …
From blog.thenibble.com
CHICKEN LIVER PâTé CROSTINI | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
CHOPPED CHICKEN LIVER CROSTINI RECIPE - FORD FRY | FOOD & WINE
From foodandwine.com
CHICKEN LIVER CROSTINI WITH PICKLED EGGS RECIPE | EPICURIOUS.COM ...
From pinterest.com
CHICKEN LIVER CROSTINI - READERSDIGEST.CA
From readersdigest.ca
CHICKEN LIVER CROSTINI WITH PICKLED EGGS - PLAIN.RECIPES
From plain.recipes
CHICKEN LIVER CROSTINI WITH CARAMELISED GRAPES RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
I CROSTINI NERI, TUSCAN CHICKEN LIVER CROSTINI - JULS' KITCHEN
From en.julskitchen.com
CHICKEN LIVER CROSTINI | SAVEUR
From saveur.com
TUSCAN CHICKEN LIVER CROSTINI - ILARIA'S PERFECT RECIPES
From ilariasperfectrecipes.com
CHICKEN LIVER CROSTINI WITH PICKLED EGGS - MEDITERRANEAN RECIPES
From fooddiez.com
CHICKEN LIVER CROSTINI TOPPING - MUGNAINI
From mugnaini.com
CHICKEN LIVER CROSTINI WITH PICKLED EGGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN LIVER CROSTINI - FINEDININGLOVERS.COM
From finedininglovers.com
CHICKEN LIVER CROSTINI WITH PICKLED EGGS RECIPE | EPICURIOUS.COM ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love