2 tablespoons capers
1 1/3 cups mayonnaise
1/2 teaspoon lemon juice
1 garlic clove, minced
1 teaspoon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
4 eggs, beaten
1 1/2 cup flour
5 cups bread crumbs (from sliced white bread, ground in processor)
1 pound of chicken livers (cut in half, trim fat)
2 heads of cauliflower, trimmed and cut into florets
4 sprigs of sage
Special Equipment: canola oil for frying and a deep-fat thermometer
• For Aioli:
Mix together mayo, lemon juice, garlic, mustard, and cayenne pepper in a small bowl until blended. Stir in capers. Cover with plastic wrap and refrigerate until ready to serve.
• For Chciken Livers, Cauliflower and Sage:
Prepare the breading station. Spread bread crumbs on a plate, season with 1/2 teaspoon salt and 1/2 teaspoon pepper. In another plate spread the flour. Starting with the cauliflower, toss florets in flour tapping any excess, dip in egg wash, then roll in bread crumbs lightly pressing to coat. Set aside on a tray. Repeat for remaining florets and chicken livers. Remove leaves from sage sprig and set aside.
Heat oil in a 6-qt pot over medium heat, until thermometer registers 350°F. Fry cauliflowers in batches of 8-10, until golden on both sides. Drain on absorbent paper towels, season with salt. Make sure the thermometer reads 350°F before frying another batch. Using the same method, fry the chicken livers, then the sage leaves.
Serve warm with aioli.