Comments on: chicken livers Maryland(ish) – WHB#71: Pink Peppercorns

By: tph

tph — Fri, 02 Mar 2007 18:47:57 +0000

Wow! Pink pepper corns in chocolate. I'm intrigued. Here's a link to chocolate with pink pepper corns.

By: ejm

ejm — Fri, 02 Mar 2007 16:03:18 +0000

Pink peppercorns in dark chocolate sounds really intriguing! I’m not familiar with “Dolfin” but I’ll keep my eyes open.

Mmmm, creamy and luscious chicken liver pate on toast sounds good. Of course we love our chicken liver pate recipe but it’s always fun to see others. I went to your site, Cassie, to see if you had your aunt’s recipe listed. Alas I couldn’t find it….

By: Cassie's Kitchen

Cassie's Kitchen — Thu, 01 Mar 2007 20:56:23 +0000

Wow!! There isn’t just me and my family what actually loves chicken liver. My aunt makes the best chicken liver pate ever. It’s creamy and luscious and great on toast.

I love pinkpeppercorns in dark chocolate. You should try it. Dolfin makes a wonderful bar using both.

By: ejm

ejm — Tue, 27 Feb 2007 20:37:26 +0000

Let me know how the Marylandish sauce works, Ros. (Until Kalyn mentioned deepfried chicken livers, I’d never heard of them. Maybe it’s something that is common in the US?)

Glad the information was useful, Susan. And of course, I completely understand that vegetarians would give chicken livers a miss. I bet the sauce would work with pecans or walnuts though…

By: Susan from Food "Blogga"

Susan from Food "Blogga" — Tue, 27 Feb 2007 17:59:21 +0000

I just love pink peppercorns and really appreciate the information about them. As a vegetarian, I think I’ll enjoy the chicken livers from a distance!

(Thanks so much for visiting my site, Elizabeth!)

By: Ros

Ros — Tue, 27 Feb 2007 13:39:46 +0000

It’s good to find another chicken liver lover on an event about plants! I’ve not heard of this recipe before but I totally love chicken liver and I have some sitting in the fridge for tomorrow night. I hadn’t thought of using a sour cream-mushroom sauce with them but I’ll certainly try it. I’ve also never deep fried them before- it seems to be a popular way of eating them over your side of the pond!

By: ejm

ejm — Sun, 25 Feb 2007 20:55:37 +0000

Deep fried chicken livers! Oh my! I don’t think KFC here has ever offered chicken livers but then I’m hardly a KFC expert. It has been years since I’ve gone into one. I can’t stand the smell now… I swear it just isn’t as good as it was when I was a kid and that they must’ve changed the Colonel’s secret recipe!

Thank you, Anna, for hosting. I’m glad that you like the sound of the chicken livers at least, even if they aren’t your favourite thing. I used to dislike all liver too but since I learned it doesn’t have to be cooked to death and is actually better if it’s a bit pink, I’ve loved both chicken and beef liver. Still not wild about pork liver though. (or cod liver oil either… brrrrr )

And this stew could easily be made with any other meat or fish or even no meat at all and I bet it would still be delicious. (nothing like a mushroom cream sauce! )