Turkey livers are great.... especially when they come from birds that grew up on a local, all natural farms.... I like them pan seared, deglazed with sherry vinegar and thrown on bitter greens such as frisée and Arugula...
Or pan seared with sea salt, pepper and fresh sage, then served hot on fresh arugula with just a little bit of olive oil.... nothing else
The problem is, not everyone around me seems to agree with me when it comes to liver... Seems like people in this country have been traumatized with a bad serving of chopped liver and onions at some point of their youth..... can't blame them, really...
One cool thing to do with livers however is to make a quick liver pâté... I made one the other night, instead of wasting the livers in a classical turkey gravy (our thanksgiving gravy was made with turkey roast drippings to start with.... no livers needed), using only fresh shallots, garlic, thyme and sage, Apple Jack and of course, the infamous livers..... It was a quick 30 minute ordeal and the result is quite impressive to be honest.... Eric tried it on mini grilled tartines with caramelized quince and.... a 16year old scotch, of all things!!!!
A peaty scotch and a liver pâté tartine.... Who would have thought???
And how cool is that???
Photo By Eric... Made at home!!!!
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