Beer Pairings: Liver on a Bed of Chocolate
1/3rd kilo Chicken Liver
La Española Extra Virgin Olive Oil
1 tbsp Rum
1 dash of Pepper
4 dashes of Cinnamon (for each liver slice)
1 dash of Rock Salt (for each liver slice)
1 dash of Sugar (for each liver slice)
HERE’S HOW TO MAKE THIS DISH:
Soak the Chicken liver in milk overnight.
In a non stick pan drizzle your extra virgin olive oil and add the liver (without the milk).
Then when simmering, add cinnamon, pepper, and rum.
Turn over when liver is golden but insure that the inside is slightly pink.
On a dish layer dark chocolate then top off with hot freshly cooked liver.
Finally, add cinnamon, sugar, and rock salt on each liver slice.
Enjoy with a nice cold beer!
From my Kitchen to yours with love, Sabrina