Chicken Liver Bruschetta

My last rant (sort of) of the season. I have been watching the debate about gun control with muted intrigue. I have an opinion and have had most of my life, but I was really curious to see what the fall out was going to be.

The 700 pound gorilla that is suddenly sitting in the room in this debate has been overlooked, or at least ignored. Sometimes obvious things slip right by most people. For instance, there was an opinion piece by the TV critic for the LA Times today about the speech made by the EVP of the NRA. She stated that regarding the ban, President Obama “didn’t want to waste his currency of compromise in a fight he didn’t think he could win.” The assault weapons ban lapsed in 2004, 5 years before Obama took office.

Back to that big gorilla. No offense to most of my readers, but MOTHERS are the gorillas. Killing a classroom full of first graders will piss off the mothers of the world faster than anything. If you think the laws on drinking driving changed drastically and quickly after Candy and her MADD got into the halls of congress and the various state houses across the land, you just wait until they take on guns. I don’t care what your position on this is, guns are now done.

In nature, mothers are always treated carefully. Predators stay away from a mother with her young and the father will do anything to keep them fed and warm, not because of some parental obligation but the scorn of the potentially irked mother. Even hunters know better than to mess with a mother. I guess this is so close to home that the hunters in the NRA have missed it. Or maybe its that the NRA is not actually made up of hunters, but of political mouthpieces bought and paid for by the manufacturers of weapons.

I have no reason to voice my opinion. I will now leave it to mom. Good luck gun dudes. You will not stand a chance and you know it.

My lovely wife has been bugging me to make this for her since the first chilly night. It is a wonderful starter for parties or a cold night by the fire.


  • 1/2 Lb. Chicken Livers, washed and trimmed
  • 2 Tablespoons Olive Oil
  • 1 Piece Pancetta, diced
  • 1 Large Shallot, diced
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Dried Chili Flakes
  • 1/2 Cup Red Wine
  • 1 Tablespoon Capers
  • Italian Parsley, chopped for garnish
  • Salt and Pepper
  • Rustic Bread or Baguette


  • Sauté Pan
  • Chef’s Knife
  • Food Processor
  1. In a sauté pan heat the olive oil.
  2. Add the pancetta and sauté until soft.
  3. Add shallots and sauté until soft.
  4. Clean the chicken livers and chop them into chunks. Salt and pepper.
  5. Add chicken livers and brown on both sides, about 5 minutes on each side.
  6. Add wine, rosemary and chili flakes.
  7. Cook until most of the wine has evaporated, about 15 minutes.
  8. Place mixture in food processor or blender. add capers (optional). Process briefly. I like it chunky.
  9. Either refrigerate or serve as is.
  10. Toast bread.
  11. Drizzle bread with olive oil.
  12. Spread chicken liver spread on toast.
  13. Sprinkle with salt, parsley and a drizzle more oil.



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