BETTER THAN POPEYE'S!





After all those 'desserts'....I, finally, got in the 'mood' for the chicken livers.......soaking them in buttermilk, overnight, then rolling them in corn starch, coarse-ground yellow corn meal and herbs & spice mix from my mortar and pestle.....then cooked until crispy but still a bit rare, in almond oil with tabouli and rosemary...... served with tomato ketchup and green chilli sauce....

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