Chicken Liver Crostini Food

CHICKEN-LIVER CROSTINI

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

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
• Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
• Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.

CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS

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

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.

CHICKEN LIVER AND CARAMELIZED ONION CROSTINI

Steps:

• Place a large skillet over medium-high heat and add the butter. When the butter has melted, add the onion and sauté until caramelized, about 10 minutes; season with salt and pepper. Transfer a quarter of the caramelized onion to a plate and set aside for the garnish.
• Add the garlic and chicken livers to the pan. Sauté for a couple of minutes until the livers begin to brown but are still slightly pink in the center; season with salt and pepper. Carefully, pour the brandy into the pan. If it flames up, shake the pan to put out the fire. Cook for a minute until the alcohol has evaporated. Mix in the mustard and stock, and continue to cook until the liquid is reduced by half, 3 to 5 minutes; it should still be pretty soupy. Don't cook the livers fully through as they tend to dry out and get a grainy texture. Stir in the heavy cream.
• Transfer everything to a food processor and puree for a minute or two until completely smooth, scraping down the sides of the processor as needed; season again with a little salt and pepper. Set aside to cool.
• To serve, spoon a generous tablespoon of the chicken liver on each crostini and top with the reserved onions. Arrange on a platter and sprinkle with parsley.
• Preheat the oven to 350°F.
• Brush the bread on both sides with olive oil and arrange side by side on a baking sheet; season lightly with salt and pepper. Bake until light brown and crisp, about 10 minutes. Flip the slices over or rotate the pan if some are cooking faster than others. Let cool completely. Alternatively, you can brown the bread on a hot grill or with a panini press, which will impart a light smoky flavor.

ROMAN-STYLE CHOPPED CHICKEN LIVER CROSTINI

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!.

CHICKEN LIVER AND SAGE CROSTINI

Steps:

• Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.

CHICKEN-LIVER CROSTINI

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.