Goal of a 2nd-grader: “To grow a new path in my brain”.

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Seared chicken liver with port and grapes

(Adapted from Cantinho Do Avillez)

1 lb chicken livers (removed all the nerves and skin)
20 red grapes (halved)
1 tbs Olive oil
2 garlic cloves (sliced)
1 sprigs of thyme
6 tbs port
Sea salt

1. Wash chicken livers in iced water. Dry with kitchen paper and set aside.
2. In a skillet, heat 1 tbs olive oil with garlic slices and thyme in medium-high heat.
3. Add chicken livers, let them brown, untouched, for about 2 minutes.
4. Flip the livers over, season with sea salt.
5. Let them brown for another 2 minutes.
6. Add grape and port.
7. Cook for another minute.
8. Sprinkle with more sea salt and serve immediately.