This week on the Market Report, Laura Avery interviews Kris Tominaga and Brian Dunsmoor of The Hart and the Hunter about their new fall menu. The chefs are preparing a buttermilk fried chicken liver salad with Windrose Farms apples and radishes and a side of caramelized onion jam. The dish is served over arugula with a dash of olive oil and aged balsamic vinegar. Keep reading for the recipe…
Fried Chicken Livers with Caramelized Onion Jam, Arugula, Radish, Apple, Toasted Hazelnuts and Aged Balsamic Vinegar
From chefs Kris Tominaga and Brian Dunsmoor of The Hart and the Hunter
Makes 1 serving
5 each chicken livers (as fresh as possible and cleaned of all the nonsense)
1/2 cup seasoned flour
1/4 cup buttermilk
oil for frying
splash of Red Rooster hot sauce
1 tablespoon chopped toasted hazelnuts
1/4 tart apple thinly sliced
1 each spicy radish thinly sliced
1 small handful wild arugula
1 teaspoon aged balsamic vinegar
1 sweet onion (texas, maui, vidalia)
1 tablespoon brown sugar
1 tablespoon sherry vinegar
1 tablespoon balsamic vinegar
sea salt (maldon)
Directions
For onion jam:
thinly slice onion and caramelize over medium low heat for 1 1/2 hr. Season with salt and add brown sugar, sherry vinegar and balsamic. cook further until vinegars are reduced. Cool onion jam on a sheet tray.
Marinate cleaned chicken livers in buttermilk and hot sauce mixture for up to 1 day. Season flour with salt and black pepper. Heat oil in cast iron skillet to a temperature of 345 degrees. Dredge marinated chicken livers in seasoned flour. Fry dredged liver in skillet for one minute until golden brown. The livers should be a medium rare. Lay on paper towel and finish with sea salt. On a plate smear onion jam and top with fried chicken livers. In a small mixing bowl combine sliced radish, apple and arugula. Dress with olive oil, salt and a splash of sherry vinegar. Top chicken liver with salad. Crush toasted hazelnuts with the side of a knife and sprinkle on top. Finish dish with a generous drizzle of age balsamic vinegar. Enjoy!
