How I made it: Sautéed thinly sliced onions in oil with salt and pepper until they were caramelized, and then sautéed the livers in oil with salt pepper. Toasted a whole wheat challah roll with butter in a pan, and then put spicy mustard on both slices, and stacked the sandwich with the livers, goat cheese, onions, and arugula.
Chef: Nikki Cascone
How it came out: Really dang good, this is a solid sandwich. This was my first time eating chicken liver. They're kinda weird, but go well when combined with everything else.
Original
Chef: Nikki Cascone
Challenge: Celebrate the food of NYC
Comments
Post a Comment