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.
Lambrusco, the brisk, sparkling, signature red of Italy's Emilia-Romagna region, is essentially designed as a palate-refresher for that region's rich pastas and ragùswhich also makes it an ideal partner for these meaty grilled chicken livers.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.