RECIPE COURTESY OF CLARISSA DICKSON WRIGHT AND JENNIFER PATERSON Ingredients: Chicken livers, trimmed Butter Cayenne pepper Prunes, stoned Rashers of streaky bacon, cut in half Directions: Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp. Food Network private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs
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