Oh my gosh, CHICKEN LIVERS two ways - run for the hills

I am reorganizing this post to feature the chicken liver pate at the top. I want folks to see it because it is the finest version of this I have ever made.

Chicken liver pate

10 oz cooked (as below) chicken livers, chopped

1/4 cup half-and-half

generous pinch of red pepper flakes

2 generous Tbs mayonnaise

salt and pepper to taste

Put all this into the food processor and puree. Serve on various vehicles such as crackers, toast, or freshly baked biscuits.

Above are two different views of these magical little bits of wonder. It's been quite a while since I've made them. Maybe as much as several years. There's no explaining it, especially because Peter and I love them so much. My technique is about as simple as anything could be. I've struggled lately with learning to simplify recipes – fewer ingredients, fewer steps involved, etc. In this case I am entirely successful. The container I bought contained 1 ¼ lb of livers, more than we would eat at one sitting. However, I cooked them all up and made pate out of the leftovers. I am such a star!
Chicken livers in flour and paprika
12 oz chicken livers
salt and pepper to taste
flour for dredging
paprika
1 Tbs olive oil
1 Tbs butter
Take a pair of kitchen shears and trim the funky bits from the livers. Sprinkle them with salt and pepper. Dredge them in equal amounts of flour and paprika. Shaking them up in a paper bag works well.

Heat the oil and butter until very hot (the butter should be ready to start turning brown). Drop in the livers. 2 minutes later flip them over for another 2 minutes. You are done.