Sous Chef Mike Perez verbaled this recipe to me as he prepped it; I trailed him around the  kitchen.  As he cooked off the livers, his voice faded out and searing sounds filled my senses.  The smell filled the kitchen with smiles, smacking lips.  I realized I was learning one of the great recipes of Ten-01, an item that has been on the menu forever.  This puree of mushrooms and chicken liver, a succulent treat with toasty grilled Pearl Bakery baguette.  The only thing missing here was beer and sunshine (the patio is open.)   As he was spooning the mousse into a piping bag and piping them their tiny serving glasses, my stomach groaned.  I grabbed some bread and awaited leftovers.  Sadly for me, Chef Perez is good at what he does; including scraping every last tasty bit from that bowl.  Maybe next time he’ll let me do it.

Chicken Liver Mousse

1 lb chicken livers
1/2 lb mushrooms, sliced
4 oz butter
3 cloves shallot
1/4 bunch of fresh thyme
2 to 3 oz sherry vinegar (to taste)
1/2 of a bottle of sherry
1 oz truffle oil (to taste)
olive oil for cooking
2 cups heavy cream
salt and pepper (to taste)

1.  Remove the chicken livers from the packaging and pat dry.  In a large, smoking hot saute pan, sear the livers in olive oil on all sides until browned.

2.  Deglaze the pan with half of the sherry, set aside.

3.  In a seperate pan, cook the mushrooms until all the moisture is cooked off they begin to brown, about ten minutes.

4.  Add the butter and shallots and cook over medium heat until the shallots are translucent.  Deglaze the pan with the remaining sherry.

5.  In a seperate pan, scald the cream (bring to just below a boil.)

6.  Pour the cream over the mushrooms and add the livers.

7.  Blend in batches in a blender until smooth.  Season with truffle oil, sherry vinegar, and salt and pepper to taste.

8.  Portion into the desired serving vessel and chill.  Serve with sliced grilled baguette

This entry was posted on Wednesday, May 13th, 2009 at 5:14 pm and is filed under Sous Chef Mike Perez, by Jeff McCarthy, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.