Unlike many of my American friends who were tormented by liver as children, I actually do like liver. Well, I do if either my mother or I made the dish. Oh… and I shouldn’t forget that liver breakfast served by the Pegasus hotel in Jamaica. At least, they used to when I frequented that place about 10 years ago. Liver just happens to be one of those dishes that can so easily cross the very thin line between sumptuous and sickening, light and leathery. This is especially true of cow’s liver, which I have been unfortunate enough to dive it only to find myself masticating like a cow! For that reason, I prefer to eat liver only from people whose cooking abilities I can entrust my liver eating palate only to – those who have consistently demonstrated the ability to respect that line of demarcation. Until I discovered liver pate, I thought that was a realm occupied only by myself and the chef at Pegasus. Liver pate is one of those dishes that are remarkably forgiving of overcooking. I’ve never made liver pate myself but have been happily eating it since Anders introduced me to it on my first trip to Denmark a few years back. It is the key part of one of his favorite smørrebrød items.
Beets are, at least here in SoCal (Southern California) a much ignored root. I’ve heard countless locals sneer at the very mention of it, claiming it taste like soil, and wondering what in the world such a thing could be good for. Well, dear neighbors, here is a sandwich that the beet is perfect for. Make your own chicken salad, and cut a slice of pickled beet root on top, and it’s just fantastic. It add lots of color to an otherwise drab sandwich. By the way, we highly recommend not buying the pre-made cardboard chicken salads in the grocery store, when it’s so easy and cheap to make. It also tastes a lot better by the way. Interestingly, I have no recollection of my mother ever making any such thing, and the first time I even remember having a ‘chicken salad’ is buying one in a grocery store after moving to a dorm in college. I wonder what my mom did with all those chicken leftovers, come to think of it?