| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Calf's livers |
| 3 |
tb |
Clarified butter |
| 3 |
|
Shallots; minced |
| 4 |
|
Black mission figs; cut 1/4" disks |
| 1/2 |
c |
Chinese vinegar |
| 1/2 |
c |
Balsamic vinegar |
|
|
Salt; to taste |
|
|
Coarse-ground green peppercorns; to taste |
|
|
=== POTATO-LEEK HASH === |
| 2 |
c |
Leek rings – (1/4"); about 3 leeks |
| 3 |
tb |
Duck fat or butter |
| 1/2 |
c |
Dry white wine |
| 6 |
lg |
Yukon gold potatoes; peeled, cut 1/4" dic |
| 1/4 |
c |
Chopped chervil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Pre-heat hot a large, thick skillet. Season the liver with salt and green
peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown
on both sides, about 8 to 10 minutes. I prefer my liver medium. Place
livers on warm plates.
Place skillet back on the heat, add shallots and brown, about 3 to 5
minutes. Season with salt and black pepper. Add figs and sautee for 1
minute. Deglaze with the vinegars and reduce by 50%. Whisk in butter and
check for seasoning. Reserve in a water bath.
For the Potato-Leek Hash: In a hot skillet, coat with 1 tablespoon of fat
and saute leeks until soft, about 6 minutes. Season. Deglaze with white
wine and completely reduce. Set leeks aside, wipe out pan and heat again.
Add remaining fat and sear potatoes brown, about 10 minutes. Add back the
leeks and chervil. Move around quickly to heat thoroughly. Check for
seasoning.
For Plating: On the plate with the liver, place hash to the side and ladle
sauce on the liver.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C08) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 114 Calories (kcal); 10g Total Fat; (85% calories from fat);
trace Protein; 3g Carbohydrate; 25mg Cholesterol; 3mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe by: Ming Tsai
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