Deli Platter Delight! Chopped Chicken Liver Sandwiches

This recipe is inspired by podcast:

CONVERSING WITH THE KAHN-MAN

Interview with Jeremy Kahn

1 hardboiled egg

1 tablespoons butter

1 small chopped onion

1 lb chicken livers

1 tablespoon chopped parsley

Kosher salt and course ground pepper

Rye bread

 

Season the livers with salt and pepper

Chop the hardboiled egg

Sauté the onions in butter

Add the chicken livers and sauté until pink inside

Put it all in a food processer with the hardboiled egg and blend until smooth

Then add the parsley, and pulse a few times

Put it in bowl, cover and refrigerate overnight

Serve on rye bread and ENJOY!

Cocktails for 2

Here are some of the highlights from my Podcast COCKTAILS FOR  2!

Harry’s New York Bar, Paris

Sidecar

2 oz of Cognac
3/4 oz of Cointreau
3/4 oz of Lemon Juice
1/4 oz of simple syrup
Rub a wedge of lemon halfway around the edge of a chilled coupe glass and coat it with sugar. Combine all the ingredients in a shaker with ice and shake until chilled. Strain into the prepared coupe.

Spider’s Citrus-tini

3 shots of Vodka

2 dashes of Grapefruit Bitters

Shaken well  with ice and serve straight up with a twist of orange

 

Blood Orange Perfect Manhattan

2 oz. Rye or Bourbon

½ oz sweet vermouth

½ oz dry vermouth

3 dashes of Blood Orange Bitters

Shake well with ice and serve straight up with cherry garnish.

Dee and Spider’s Cocktail Time

This is what Dee Alexander had after podcast FOLLOWING THE LIGHT, that airs the week of May 1, 2018!

 

Pesto Chicken Salad 

 

4 roasted chicken thighs

2 cloves crushed garlic

1/2 cup sweet red pepper, cut into small pieces

1/2 cup chick peas

1/2 cup artichoke hearts, cut in quarters

1/4 cup chopped onion

1/4 cup black olives

2 Tablespoons Pesto

2 Tablespoons Mayo

1 Tablespoon Olive Oil

1 Tablespoon Lemon Juice

salt and black pepper

 

Roast the chicken thighs at 350 for an hour with garlic and salt and pepper under the skins.

Remove skin and cut into small pieces.

Add all ingredients and mix thoroughly and chill.

Serve on leaves of bib lettuce.

 

 

 

Spider’s Special Dry Vodka Martini

Vodka

Ice

Lemon juice

Lemon slices

 

Fill a large shaker with ice and vodka.  Add 2 teaspoons of lemon juice.  Shake until your hands can’t move.  Pour into a beautiful Martini glass and garnish with lemon slice.  Enjoy, enjoy!  Meow!

 

 

 

SPIDIE’S CHICKEN CASSOULET

SPIDIE’S CHICKEN CASSOULET

 

SERVES 8

 

8 CHICKEN THIGHS (WITH SKINS AND BONE)

12 LINKS HOT ITALIAN SAUSAGE (REMOVED FROM CASING)

5 LARGE GARLIC CLOVES (CHOPPED)

1 LARGE ONION

6 CARROTS

5 CUPS OF FRESH CHOPPED KALE, MUSTARD GREENS OR COLLARD GREENS

(OR 4 CUPS FROZEN GREENS)

4 CANS OF WHITE BEANS (WITH THEIR BRINE)

3 CUPS DRY WHITE WINE

FRESH OR DRIED ROSEMARY AND SAGE

SALT AND PEPPER

 

MAKE SMALL MEATBALLS OUT OF THE SAUSAGE. PLACE THEM IN SAUCE PAN WITH ABOUT AN INCH OF WATER. BRING TO BOIL AND LET THEM STEAM TILL JUST THE OUTSIDE IS A BIT BROWN. DRAIN AND PUT ASIDE.  THIS IS JUST TO REMOVE SOME OF THE FAT.

CUT ONIONS AND CARROTS INTO LARGE CHUNKS.  WASH AND CHOP GREENS INTO LARGE PIECES IF YOU ARE USING FRESH GREENS.

 

PUT ALL THE INGREDIENTS INTO A LARGE CASEROLE AND BAKE COVERED AT 350 FOR 1 HOUR.

 

 

SPINACH BOURSIN SALAD

SPINACH BOURSIN SALAD

SERVES 8

1 LARGE BAG OF FRESH BABY SPINACH

1 CANS OF MANDARINE ORANGES

1 CHUNK OF BLACK PEPPER BOURSIN CHEESE

½ CUP THINLY SLICED RED SWEET PEPPER

¼ CUP THINLY SLICED WHITE ONION

¼ CUP OLIVE OIL

2 TABLESPOONS APPLE CIDER VINEGAR

SALT AND PEPPER TO TASTE

 

TOSS ALL INGREDIENTS (EXCEPT FOR THE CHEESE) INTO A LARGE SALAD BOWL.  TOSS AND PLATE. PUT CRUMBLES OF THE CHEESE ON TOP OF EACH SALAD.