Sunday, May 8, 2016
Chicken liver paté with pickled shallots.
Our friend Sue recently told me about a prank she and her kids would play upon the unsuspecting. It involved a fictional restaurant - Adrian’s Liver Heaven - where all the dishes would incorporate some form of liver.
The idea of a fictional restaurant is right up my alley. Well over a decade ago, I created the House of Meat, a no-nonsense restaurant offering titanic slabs of red meat, a monument to Wretched Excess. (Interested in investing? Feel free to leave a comment.)
But Adrian’s Liver Heaven takes it to another level, with a menu based on an organ meat that, while beloved by many, is the stuff of horror movies to others. It’s one of those proteins that you either love or hate: There is no middle ground on the liver lover’s scale.
Think of Bubba Gump’s Shrimp Company, only with liver...
Calf’s liver and onions.
Calf’s liver and bacon.
Calf’s liver with onions and bacon.
Rumaki (chicken livers and water chestnuts wrapped with bacon).
Chopped chicken liver.
Paté de foie gras.
Char-grilled foie gras skewers.
Chicken livers en brochette.
Southern fried chicken livers and gizzards.
Liver with fava beans (a good Chianti optional).
People would listen to Sue’s kids rattle off all of these bizarre dishes without batting an eye, but at some point they would get suspicious. “This isn’t a real place, is it?”
That would usually be right after the question, “Would you care to try the cream of liver soup?”
Hell, I’d eat at Adrian’s Liver Heaven if it were a real place. What liver-based dishes would you put on the menu?