I frequent this cajun restuarant in Downtown Toronto called Southern Accent.
We always order the blackened chicken livers and they are fantastic. I am not a big liver lover (chopped liver I like) but this stuff is unbeleivably good.
Anyone know how it is made?
We always order the blackened chicken livers and they are fantastic. I am not a big liver lover (chopped liver I like) but this stuff is unbeleivably good.
Anyone know how it is made?
