MUSIC TO MY MOUTH -- favorite recipes






Bean Soup


Chick'n w/ Chiles

Lime Chick




Chick'n YaYa

Chicken Riganato

Chicken Livers With Apple
(Monk's Dream)
Serves 2-3

1 tablespoon butter
1 green onion, sliced
1/2 pound chicken livers
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper

1 teaspoon butter
1 large apple, peeled and cubed (Rome beauty or Granny Smith)
1 teaspoon caraway seed

1/2 cup water or chicken broth
2 tablespoons sherry

1/2 cup pine nuts, toasted in 1/2 teaspoon butter

cooked rice



1. Cut chicken livers in halves or quarters.

2. Mix flour, salt and pepper in a bowl. Add chicken livers and toss gently, until the livers have absorbed all of the flour mixture.

3. Melt 1 tablespoon of butter in large frying pan over medium high heat. Add onion, stir for 30 seconds. Add the chicken livers and brown on each side, careful not to overcook. Remove livers from pan and set aside.

4. Melt 1 teaspoon butter in same frying pan, add apples and caraway seed. Stir fry for about a minute until apples are heated. Add water (or broth) and sherry, stir. Add chicken livers and stir gently until sauce has thickened.

Presentation: Serve over rice, topped with toasted pine nuts.

Chef says:

Instead of plain cooked white rice, try lightly browning the raw rice kernels in a teaspoon of butter before adding the liquid. And use chicken broth instead of water to cook the rice.
A perfect accompaniment would be boiled mustard greens (or spinach) and fresh hot biscuits. This will make music to your mouth, and nourish you deep down to your soul.

My friend, tuba player Sam Pilafian, told me he was working on a new CD called "Cooking With Frank and Sam," with Frank Vignola, guitarist (it's on the Concord Jazz label: CCD-4647). He wanted a recipe to accompany every tune on the disc, and asked me if I could make up something with chicken livers to accompany a tune by Thelonius Monk, who loved chicken livers.

So I remembered way back to when I was about twelve, and we were on a family vacation somewhere in the Appalachian mountains. We had stopped at an old mountaintop inn for dinner. Walking into the dining room the walls were lined with pictures of baseball teams, and we soon found out that the proprietor of the inn was a retired Chicago Cubs ball player. He was also a great cook, and recommended his special of the evening for our dining pleasure: chicken livers over rice. This recipe is my best recollection (some 35 years later!) of the wonderful meal we had that night.

Recipes from Thomas Bacon:

Chicken with Roasted Green Chiles

Fiesta Corncakes

Red Lime Chicken Fettuccine

Black Bottom Pie

Salmon Mousse

Bill and Kathy's Wedding Soup

Chocolate Calypso Beans

Chicken Livers
with Apple

Chicken Chili

Shrimp Salad
Greek style

Chicken YaYa

Tuscan Bean Soup

(Spinach Cheese Pies)

Chicken Riganato

This is

HOME  ||   HornPage   |   St. Louis Brass   |   Opus 90   |   Bacon   | Golden Horn  |   Store   |   Food  ||   CONTACT

Copyright Thomas Bacon
1996 - 2009
All rights reserved

Site Design by Horndog