1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup sliced shiitakes
1 pint chicken livers, cleaned, drained, dried well on paper towels
1/4 cup Shaoxing wine or cognac
1 tablespoon fish sauce
1/2 cup cream
1 teaspoon minced rosemary
1 tablespoon truffle oil
1 large baguette, bias-sliced into 1/4-inch slices, brushed with olive oil and
toasted in oven
Kosher salt and freshly ground black pepper
Heat a wok or a saute pan over medium heat; add butter and extra virgin olive
oil and sauté the shiitakes and chicken livers; season and cook until chicken
livers are just over medium-rare, about 4 minutes. Deglaze with Shaoxing wine.
Add fish sauce and cream and reduce by 50%, which takes about 2 minutes.
Transfer to a food processor fitted with blade, add rosemary and puree smooth,
drizzling in the truffle oil. Check for flavor and season if necessary. If
serving later, chill in fridge, then spread on crostini and flash under
broiler to heat. If serving immediately, spread on crostini, drizzle with
truffle oil, and serve warm. Garnish with fresh rosemary sprigs, if desired.
WINE NOTES
2004 Kendall Jackson Grand Reserve Cabernet Sauvignon
Called Grand Reserve because it is handcrafted from the top 1.5 % of the
winery’s Cabernet Sauvignon lots. Made boutique winery-style, keeping each lot
from various vineyards separate. Flavors of black cherry, coffee and currant
with notes of cedar and cassis. Medium-bodied with complex tannins. Pairs well
with all the dishes from this episode, especially the Kobe beef.
2004 Yangarra Cadenzia – GSM
50% Grenache, 40% Shiraz, 10% Mourvedre. “Cadenzia is an impassioned
improvisation played by a virtuoso soloist towards the end of a performance.
This wine is made in celebration of the winemakers’ opportunity after vintage
to blend an exceptional wine around the Grenache variety.” Flavors of plum and
cherry, with tannins that give a rich chocolate note in the finish. Pairs very
nicely with the risotto.
List
price: $8.99
