Chicken Liver Toast with Spiced Pecans
At the bar Proof on Main in Louisville, Kentucky, chicken livers are flambéed with bourbon and smeared on grilled bread with a smoky-sweet pecan garnish.
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Cooking tools:
- Food processor
- Cast iron skillet
- Grill pan
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Paper towel
- Tongs
- Wooden spoon
- Measuring spoon
- Measuring cup
- Lighter
- Serving platter
Ingredients
- 1 cup pecan halves
- 2 tbsp. unsalted butter, melted
- ½ tsp. smoked paprika
- ½ tsp. sugar
- ¼ tsp. cayenne
- ¼ tsp. freshly ground black pepper
- 2 tsp. flaked salt, such as Maldon
- 1 lb. chicken livers, cleaned
- Kosher salt
- freshly ground black pepper
- 2 tbsp. olive oil, plus more for garnish
- 1 clove garlic, thinly sliced
- ½ small yellow onion, thinly sliced
- 2 oz. bourbon
- 2 tbsp. unsalted butter
- 1 bay leaf
- 1 sprig thyme
- Country bread, sliced and grilled, for serving
- 2 tbsp. roughly chopped parsley
- 1 tbsp. roughly chopped mint
- 1 tbsp. grated lemon zest
- 3 tbsp. balsamic vinegar, preferably aged
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