I was recently asked what my last meal on earth, if I could choose, would be. I had a difficult time narrowing it down because, well, I love to eat and I love to eat so very many things. But after having chicken liver mousse that a dear friend Rodrigo Huerta made, my decision became clear; if I had to choose my last meal, it would definitely be this very version of chicken liver mousse. It hands down made top of my list for three reasons: 1) it tastes incredible 2) I love truffle anything (especially this truffled honey) and 3) it has ¾ pound of butter in it. But life’s short and I like to treat myself…

 Rodrigo makes several different versions of his mousse but this particular one paired perfectly with one of my favorite pinot noir vintages for the Willamette Valley, 2007.  I highly recommend opening a bottle of Sokol Blosser 2007 Dundee Hills Pinot Noir to drink with. The earthy, herbaceous pinot is a match made in heaven (pun intended) with the mousse. I recommend sip, eat, sip for maximum pleasure. You will not be disappointed.

Recipe created by Rodrigo K. Huerta.

Chicken Liver Mousse with Truffled Honey

½  pound chicken livers, cleaned

¾  pound unsalted butter

2 small to medium size shallots, sliced

3 cloves of garlic, sliced

1 Tbsp + 1 tsp balsamic vinegar

1 Tbsp + 1 tsp sherry vinegar

2 tsp truffled honey

small pinch of crushed chile pepper

squeeze of lemon juice

Clean your livers from vein, and blood lines. Pat dry using a clean towel to minimize splatter when searing. Salt livers generously and preheat a sauté pan with a Tbsp of oil.  When oil starts to smoke slightly add your livers carefully to the pan.  Do not overcrowd the livers or you will not achieve the proper sear. In order to get the proper sear you may need to do this in batches. Sear heavy on one side about a minute and a half or until livers look cooked half way through.  Flip the livers over just to cook the outside*. Pull livers out once you've reached medium rare and place them on a plate.  Take a Tbsp of butter and add to the pan you used to sear the livers.  Next, sauté your shallot and garlic until nice and soft and a little caramelized. Once your shallot and garlic are where you want them, deglaze with 1Tbsp each of balsamic and sherry vinegars. At this point you will also want to add the truffled honey.  Don't reduce too long, just until the vinegars thicken and you've got a nice glaze. Pull the sauce off the heat and add half the remaining butter and all your livers with their juices. Let cool.  Once cool, puree liver butter mixture in a blender for thirty seconds then slowly add the remaining butter in 1Tbsp pieces to emulsify**. When emulsified and smooth add the remaining tsp of balsamic and sherry vinegars with a squeeze of lemon juice. Season with salt if needed and give it one last whirl in the blender. Take mousse from blender and add to container of choice for serving.  Let cool about a half hour to an hour in the refrigerator and serve with fresh bread or toasted crostinis.  

* You want to cook them to medium rare for nice smooth texture in your mousse.  

** If you are having trouble emulsifying the mixture, add a small piece of ice or two.