Thursday, November 15, 2012

Chicken Livers - Over the years, I have encountered many who express a contempt of chicken livers. Some allow this fear and loathing to manifest itself—resulting in hideous facial contortion and guttural speech sounds—the primary place of articulation being near the back of the oral cavity.

Laura and I, however, are aficianados of chicken liver cuisine!

I have determined that these chicken-liver haters are—for the most part—Democrats. Characteristically, they eschew the unfamiliar and profess their positions to be based upon scientific observation—unwilling to admit their belief system is fully flawed and solely annecdotal.

I do not recall having a conversation with a lucid individual that included a discussion of chicken livers—during the course of which discussion it was professed that chicken livers had been eaten and not enjoyed!

Laura produced a dinner last evening that featured chicken livers. The dinner was delightful. In preparation, I thoroughly rinsed a package of Foster Farms chicken livers, patted them dry, and coated them with a mixture of Panko bread crumbs, Italian seasoning, onion powder, garlic powder, chili powder, and red pepper flakes. Laura expertly sautéed them in extra-virgin olive oil—resulting in chicken livers that were crispy on the outside and delightfully firm yet tender on the inside. She steamed two packages of chicken-flavored rice with slivered carrots and broccoli. We used Oriental hot mustard and sriracha sauce as condiments. It was a wonderful meal.