Chicken livers are totally reasonable and this recipe has a nice balance of savory, rich, spicy, elegant and only you know it was cheap and easy to make.
I make this the night before the party so it can rest in the fridge, it adds to the depth of the richness and marries the flavors to perfection. I only make this for special occasions and the holidays because it is very rich, but it's soooo good. Try this wicked delicacy .
2 large shallots, chopped
1 cup milk
4 oz butter
1 tablespoon whole peppercorns
4 strips of streaky bacon, chopped
8 oz chicken livers
2 cloves garlic, crushed
Nutmeg and salt to season
4 tablespoons brandy
4 tablespoons cream
COOKING MUSIC SELECTION: Black Joe Lewis & The Honeybears - I'm Broke
Soak chicken livers in milk for two hours to remove bitterness. Sauté the shallots and rashers in the butter for 2-3 minutes. Add the livers, turn the heat up a bit, and cook for 3-4 minutes, stirring occasionally, until the livers have stiffened a bit but are still pink on the inside.
Add all the remaining ingredients, allow to bubble for a minute or two, then remove from the heat and tip into a blender. Whiz it up until smooth, scrape into a small bowl or ramekin, cover and refrigerate then spank your naughty self for making such a yummy smart appe-teaser.
Serve with sliced toasted baguette or crackers.