Chicken Liver Toast
Caramelized Onion Mayonnaise, Hot n’ Sour Peanuts, Chives, Shishito Mustard
Chef Dave Baker of Brochu’s Family Tradition | Savannah, GA
Adapted by StarChefs | september 2024
INGREDIENTS
Chicken Liver Mousse:
Yield: 3 quarts
1½ kilograms chicken liver, drained
30 grams kosher salt
12 grams pink salt
15 grams ground black pepper
15 grams granulated sugar
6 grams ground allspice
1 whole nutmeg, microplaned
300 grams brandy
375 grams butter
225 grams thinly sliced shallots
7 cloves garlic, thinly sliced
750 grams heavy cream
Shishito Mustard:
Yield: ¾ quart
175 grams charred shishito peppers, stems
removed
60 grams charred poblano peppers, stems removed
95 grams apple cider vinegar
21 grams granulated sugar
170 grams Dijon mustard
Melted Onions:
Yield: 2 quarts
Neutral oil
1.5 kilograms thinly sliced onions
20 grams kosher salt
10 grams granulated sugar
5 grams MSG
Caramelized Onion Mayonnaise:
Yield: 2 quarts
450 grams caramelized onions
100 grams tamari
100 grams light brown sugar
5 grams onion powder
5 grams ground black pepper
80 grams mirin
1.26 kilograms mayonnaise
Hot n’ Sour Spice:
Yield: 4 cups
180 grams gochugaru
150 grams kosher salt
60 grams sumac
36 grams garlic powder
30 grams MSG
30 grams granulated sugar
18 grams red chile flakes
18 grams ground cayenne
6 grams citric acid
60 grams hot sauce powder
48 grams white vinegar powder
Spiced Pecans:
Yield: 4 quarts
Soybean oil
2 kilograms granulated sugar
2 pounds chopped pecans
Kosher salt
Granulated sugar
To Assemble and Serve:
Yield: 1 serving
1 slice sourdough, grilled
Thinly sliced chives
METHOD
For the Chicken Liver Mousse:
In a mixing bowl, toss to coat liver with salts, pepper, sugar, allspice, and nutmeg. Set aside. In a small saucepan over medium heat, cook brandy until alcohol dissipates. Set aside. In a rondeau over medium heat, melt butter. Add shallots and garlic and sauté until alliums are soft and translucent. Deglaze pan with reserved brandy and cook until au sec. Add seasoned liver and sear until medium doneness is achieved. Stir in cream and bring mixture to a simmer. Remove from heat and let cool 2 minutes. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Strain into a bain-marie set over an ice bath. Once mixture has cooled, transfer to an airtight container and refrigerate.
For the Shishito Mustard:
In a Vitamix Commercial blender, purée chiles, vinegar, sugar, and 40 grams water on high speed until smooth. Transfer mixture to a mixing bowl and fold in mustard. Transfer to an airtight container and refrigerate.
For the Melted Onions:
Heat a combination oven to full steam at 212°F. In a mixing bowl, toss to coat onions in remaining ingredients. Trans mixture to a vacuum sealable bag. Seal and steam 12 minutes. Let cool.
For the Carmelized Onion Mayonnaise:
In a Vitamix Commercial blender, purée all ingredients and 300 grams Melted Onions, except for mayonnaise, until smooth. Transfer mixture to a mixing bowl and fold in mayonnaise. Transfer to an airtight container and refrigerate.
For the Hot ‘n Sour Spice:
In a spice grinder, process gochugaru, salt, sumac, garlic powder, MSG, sugar, and red chile flakes until a fine powder is achieved. Transfer powder mixture to a mixing bowl. Stir in cayenne, citric acid, hot sauce powder, and vinegar powder. Transfer mixture to an airtight container and reserve.
For the Spiced Pecans:
In a fryer, heat oil to 350°F. In a pot over medium-high heat, bring sugar and 2 kilograms water to a boil. Add pecans and cook 25 minutes, or until nuts are evenly coated in syrup. In batches, add nuts to fryer. Fry until golden brown, then transfer to a mixing bowl. Toss with desired amount Hot n’ Sour Spice. Season with salt and sugar. Transfer seasoned nuts to a silpat-lined sheet tray to cool. Once cooled, transfer to airtight containers and reserve.
To Assemble and Serve:
Place toast on a serving plate. Coat with a generous amount Chicken Liver Mousse followed by a thin layer Caramelized Onion Mayonnaise. Top with desired amount Spiced Pecans and chives. Slice toast in half and serve with a side ramekin of Shishito Mustard.
