Mixed Grill Of Mushrooms And Chicken Livers "in Spiedino"

The nature and depth of human pride are illuminated by comparing boasting to self-pity. Both are manifestations of pride. Boasting is the response of pride to success. Self-pity is the response of pride to suffering. Boasting says, 'I deserve admiration because I have achieved so much.' Self-pity says, 'I deserve admiration because I have suffered so much.' Boasting is the voice of pride in the heart of the strong. Self-pity is the voice of pride in the heart of the weak. Boasting sounds self-sufficient. Self-pity sounds self-sacrificing. The reason self-pity does not look like pride is that it appears to be so needy. But the need arises from a wounded ego. It doesn't come from a sense of unworthiness, but from a sense of unrecognized worthiness. It is the response of unapplauded pride. Christian Hedonism severs the root of self-pity. People don't feel self-pity when suffering is accepted for the sake of joy.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Molto03	4	Servings

INGREDIENTS

8	oz	Chicken livers, rinsed
		drained
8		Domestic mushrooms, brushed
		clean
8		Oyster mushrooms, brushed
8		Shiitake mushrooms, brushed
4	T	Red wine vinegar
1	t	Dijon mustard
2	T	Pine nuts
1/4	c	Extra-virgin olive oil
1	pn	Cinnamon
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

Preheat broiler. Cut chicken livers into 16 equal pieces. On four
skewers, thread two of each mushrooms and four pieces of chicken
livers, alternating mushroom and chicken livers until all are used.  In
a small mixing bowl, stir together the vinegar, Dijon mustard and  pine
nuts. Still stirring, drizzle in the extra-virgin olive oil to  create
an emulsion. Add a pinch of cinnamon and salt and pepper.  Place four
skewers on a broiler pan and broil 5 inches from heat  until chicken
livers are just cooked through (about 4 minutes per  side). Place on
rectangular serving platter, spoon pine nut  vinaigrette over and serve
hot. This recipe yields 4 servings.  Recipe Source: MOLTO MARIO with
Mario Batali From the TV FOOD NETWORK  ~ (Show # MB-5628 broadcast
01-29-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
[email protected] ~or- [email protected]  07-08-1998  Recipe by:
Mario Batali  Converted by MM_Buster v2.0l.

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