Cast-Iron Chicken Liver Toast with Woodford Reserve, Spiced Pecans, and Mint
recipe yields 6 servings - 1 cup pecan halves - 2 tablespoons melted butter - ½ teaspoon smoked paprika - Pinch of sugar - Pinch of cayenne - A few grinds of
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Cooking tools:
- Food processor
- Cast iron skillet
- Grill pan
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Wooden spoon
- Spatula
- Lighter
- Plate
Ingredients
- 1 cup pecan halves
- 2 tablespoons melted butter
- ½ teaspoon smoked paprika
- Pinch of sugar
- Pinch of cayenne
- A few grinds of black pepper
- 1-2 teaspoons flaked salt, such as malden
- 1 pound organic chicken livers
- Sea salt
- cracked pepper
- 2 tablespoons olive oil
- ½ small onion, julienned
- 1 garlic clove, thinly sliced
- 2 ounces decent bourbon
- 1 sprig fresh thyme
- 1 bay leaf
- 2 tablespoons butter
- Grilled, thick cut levain or country-style bread
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon zest
- Extra virgin olive oil (optional)
- Aged balsamic vinegar (optional)
- More flake salt and cracked pepper
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