Thursday, July 22, 2010

Bacon wrapped chicken livers

It's a grilled heart attack: you wrap chicken livers (high cholesterol) in bacon (sodium, fat), carefully thread them on scewers and grill.

Anything missing? Yep, sugar. So grill some sweet corn alongside the livers, and add to the salad. To offset the pure evil, I used tomatoes and a little parsley in the salad too.

Grilled corn and tomato salad
Serves 2

2 corn cobs
1 tsp olive oil
2 large heirloom tomatoes, sliced
1 Tbsp chopped parsley
1 tsp Dijon mustard
salt, pepper
1 tsp red wine vinegar
1 Tbsp olive oil

Carefully peel back the husks off the corn; remove silk, rub the corn with olive oil; pull the husks ove the corn, secure with kitchen twine.
Preheat the gas grill to 400 degrees.
Grill the corn intil tender (10-20 minutes, depending on the ripeness of the corn), turning ocassionally.
Remove the charred thread and husks. Hold the corn with a paper towel upright on a cutting board. With a sharp knife, cut off the kernels.

Combine corn cernels and tomato slices. Season with salt and pepper. In a small bowl whisk together mustard, vinegar, and olive oil, dress the salad.
Bacon wrapped chicken livers
serves 2
10 chicken livers, about 1 lb, trimmed of fat and connective tissue
5 thin bacon slices
salt, pepper
1 tsp chopped thyme leaves

Preheat the gas grill to 400 degrees. Season chicken livers with salt, pepper, and thyme (easy on salt, bacon will add saltiness). Slice the bacon in half. Wrap each chicken liver in a half-slice of bacon; carefully thread the wrapped livers on scewers. Carefully transfer scewers to the hot grill (the livers are slippery and will try to slide off the scewers - don't let them; as soon as they are somewhat cooked, they will stay put). Don't touch the scewers for the next two minutes. then turn and cook 2-3 minutes on the other side, until bacon is crisp and the livers are firm, cooked through, but still pink inside.

Remove from scewers; serve with the corn-tomato salad.
Pure bliss. Don't tell your cardiologist.

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