Pan Fried Pole Beans With Chicken Liver Crostini Recipes

CHICKEN LIVER CROSTINI

Steps:

• Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.

PAN-FRIED POLE BEANS WITH CHICKEN LIVER CROSTINI

Steps:

• For chicken liver pâté: In a medium sauté pan, heat oil, and add shallots, garlic and chicken livers. Sauté until livers are medium-rare; add port, and sauté until liquid is reduced by half. Season with salt, pepper and sugar to taste.
• Transfer to a food processor, and purée. With machine running, gradually add cubes of butter until they are incorporated. Add curing salt, if using. Adjust seasonings to taste, push through a fine-mesh screen or strainer and transfer to a ceramic terrine. Covered tightly, the pâté can be refrigerated for a week or a bit longer.
• For beans: Place a large sauté pan over medium heat, and heat oil. Add beans, and sauté just until lightly browned. Add onion and garlic, and continue to sauté until onions are just wilted. Season with salt and pepper.
• For crostini: Brush slices of bread generously on both sides with oil. Toast on both sides in a hot skillet or on a grill until golden brown.
• To serve, place equal portions of beans on each of 6 or 8 plates. Season with salt and cracked pepper to taste. Place two slices of bread on each plate, and pass chicken liver pâté.