Thai cooks—and chef Andy Ricker—like to use the roots and stems of the cilantro plant, which have a more intense flavor. He adds them to a bright, zingy marinade for grilled chicken livers, a popular Thai street food. "You can always find a guy by the side of the road cooking these skewers over a little charcoal grill," he says.
Plus: F&W's Grilling Guide
1 1/2 teaspoons black peppercorns
1 tablespoon finely chopped cilantro roots (see Note) or stems
1 large garlic clove
1/2 teaspoon kosher salt
1 pound chicken livers, trimmed
1 1/2 tablespoons fish sauce
1 1/2 tablespoons soy sauce
How to Make It
In a mortar, coarsely crush the peppercorns. Add the cilantro roots, garlic clove and salt and pound to a paste. Scrape the paste into a large nonreactive bowl. Add the chicken livers and toss to coat. Stir in the fish sauce and soy sauce, cover and refrigerate for 30 minutes.
Light a grill. Thread the chicken livers onto four 10-inch metal skewers, leaving a bit of space between them. Grill the livers over moderate heat, turning once, until charred outside and still slightly pink within, about 4 minutes. Serve right away.
Cilantro root is available at Asian supermarkets.
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