We start with radishes and chicken livers. The radish greens are trimmed and quickly sauteed with shallots and garlic. Then we chop them and fold them into soft butter. We marinate the livers and the radishes separately for 24 hours. We then thread them both onto skewers and grill them together. The grilled livers and radishes rest in a pan while we grill some bread. The we spread the radish top butter on the warm toast and serve it alongside the grilled livers and radishes. A sprinkling of fleur de sel, a couple of grinds of black pepper and a few drops of maple vinegar finish things off to make a delicious snack for the cocktail hour.
Years Past
