Recipe of the Day

Buttermilk Fried Chicken Liver Sliders with Sage Aioli and Jicama Slaw

1lb                           Chicken livers

1                               Egg

1/2C                         Milk

1C                            All-purpose flour

1Tbs                         Garlic powder

                                 Sea salt and pepper to taste

1Qt                           Vegetable oil for frying

4                               Cloves garlic, minced

2                               Egg yolks

1C                             Extra virgin olive oil

2tsp                           Lemon juice

                                 Sea salt and pepper to taste

2Tbs                         Fresh sage

1C                            Plain yogurt 

3Tbs                         Lime juice

2Tbs                         Cider vinegar

2Tbs                         Organic cane sugar 

1Tbs                         Fresh cilantro (chopped) 

1tsp                          Ground cumin

1tsp                          Sea salt

1/2tsp                       Freshly cracked black pepper

3C                            Jicama (julienned)

Directions

For chicken livers

1. Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
4. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

For aioli

    1.   In a medium bowl, beat eggs well with a wire whisk.

    2.   Stir in garlic.

    3.   Gradually add oil in a thin stream, beating constantly until light and creamy.

    4.   Season with salt and pepper. Stir in lemon juice. Refrigerate.

For jicama slaw

    1.  Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine.

    2.  Refrigerate for at least 30 minutes to allow flavors to develop.

    3.  When ready to serve, combine the jicama dressing in a large bowl.

To build

    1.   Take bread and cut with a small circle cutter, the size should be just big enough to fit one liver.
    2.   Spread a small amount of aioli on the bottom piece of bun.
    3.   Place a chicken liver on that.
    4.   Place a small amount of slaw on top of liver.
    5.   Lean top bun against the slider.