Sautéed Chicken Livers, Clams, Cabernet Grapes, Wild Mushrooms and Tendrils - Recipe Finder
Sautéed Chicken Livers, Clams, Cabernet Grapes, Wild Mushrooms and TendrilsPhoto by:
Top Chef, Season 6, Episode 13, Quickfire Challenge
- 1 pound cleaned chicken livers
- 16 little neck clams?
- 1 pound cabernet grapes
- 1/2 whole the other
- 1/2 sliced into coins?
- 1 cup ver jus?
- 1/4 pound butter
- 4 cups wild seasonal mushrooms?
- 2 cups chicken stock?
- 1/2 cup cabernet vinegar?
- 2 cloves of garlic sliced thin
- 2 shallots sliced thin
- Micro cress to garnish
Macerate the cabernet coins in ver jus until ready to plate. ?For the sauce, sweat garlic and shallots with a little butter, deglaze with cabernet vinegar, reduce by half add chicken stock and simmer until reduced by half, add whole cabernet grapes and infuse covered for 10 minutes, strain through chinois, season?In a hot pan sear the chicken livers in a little butter, cook until medium. Set aside and add the mushrooms and butter to the same pan and sauté being sure to scrap up any fond left from the livers and lightly caramelize, set aside. Finally steam the clams in the same pan with the strained sauce. When clams open remove immediately from pan.??
To plate, arrange chicken livers down the center of the plate. Place clams on alternating sides of liver. Place mushrooms on top of the livers but not totally covering them. Pour sauce around. Add the macerated grapes around plate and garnish with micro arugula.
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