Chicken Liver

Posted on May 3, 2011 in Hiroko's Blog

I recently visited three large local supermarkets in a vain search – WHOLE FOODS, Food Emporium, and our New York City chain Garden of Eden.  I did not realize how difficult it would be to find a simple container of chicken livers in New York on a particular day of the week.  I was determined to make my new Japanese-influenced chicken liver pate for our friends (Guinea pigs) who are visiting us for a drink this evening.  WHOLE FOODS where I buy chicken livers from time to time did not carry them today I was told.  A staff member at the Food Emporium gave me a cold glance in response to my question.  Garden of Eden had one package left. It was packed on April 28th and with sell-by date of May 4th (today is May 2).  I asked the sales staff if they had a much fresher package with a larger quantity.  The answer was no.  There is a “no chicken liver today” day for them.  When he kindly opened the package and to show me the quality, I saw two gizzards had been mingled with the livers.  The quality of the livers was OK.  He removed the sneaky gizzards and re-priced the package.  The livers seem to come to our large supermarkets only on certain scheduled dates.  I will check it at my beloved local butcher, Ottomanelli & Sons in Greenwich Village next time I visit them to see if they have the same schedule issue (for some of the best meat, poultry and service in the City – they ship as well – see: https://maps.google.com/maps/place?rls=com.microsoft:en-us:IE-SearchBox&oe=UTF-8&rlz=1I7SNYR_enUS325US325&um=1&ie=UTF-8&q=ottomanelli+and+sons&fb=1&gl=us&hq=ottomanelli+and+sons&hnear=New+York,+NY&cid=14348285310150109065 ).
You may wonder why a liver pate recipe became resident in my third Japanese cookbook that is now in the process of being written.  In Japan chicken liver is a favorite item at Japanese yakitori (chicken pieces put on bamboo skewers, grilled and basted with tare [flavorful sauce – soy sauce, mirin or sugar] basting sauce) restaurants.  So, I first thought of adding a sautéed chicken liver recipe that is flavored with tare sauce.  When I mentioned this to my valued assistant, Anna, she made a somewhat negative comment, saying that “I do not think that American will make it at home”.  So, I thought more about the recipe from an American cooking point of view.  What do Americans make with liver…….oh, they make pate!  So, I made my liver pate and flavored it with one of my key sauces that I have developed for the book – a king of tare recipes.  So far everyone who has tasted has been a very happy Guinea pig.  You will find the recipe in my new book (publication is fall of 2012).  I will give you a little advance peak of the recipe.  You need liver, celery, olive oil, brandy, one of my sauce and Worcestershire sauce. Be patient for the details.  You won’t be sorry for the wait.  Internet connection this morning is very slow.  I will post the photo later.