Tipsy Chicken Liver Dip Food

CHICKEN LIVER SPREAD

Steps:

• In 10-inch skillet melt butter; add chicken livers and garlic.
• Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
• Stir in remaining spread ingredients.
• Continue cooking until heated through (1 to 2 minutes).
• Spoon into blender container or food processor.
• Blend or process until smooth.
• Press liver mixture into greased 2 cup mold or soup bowl.
• Chill until firm (1 to 2 hours).
• In small bowl, stir together all frosting ingredients.
• Unmold liver spread onto a serving plate.
• Frost liver spread, decorating if desired.

SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE

Steps:

• Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
• For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
• In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
• Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
• Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
• Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
• If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
• Once done, serve immediately with a generous spoon full of dipping sauce.

TIPSY CHICKEN LIVER DIP

Steps:

• Melt the butter over medium heat with the minced garlic.
• Saute the chicken livers in the garlic butter until fully cooked.
• Remove from heat, stir in the dark rum and set aside to cool.
• Once cooled to room temperature, place everything in a blender with the cream cheese, yogurt, salt and basil.
• Blend until smooth and then salt and pepper to taste.
• Chill several hours before serving.
• Serve with crackers and raw vegetable crudites.