2 grapefruit, at room temperature
3 Tbsp butter
1 tsp sugar
4 Tbsp cinnamon-sugar mixture
(combine 1 Tbsp of cinnamon with 3 Tbsp of sugar)
4 grilled chicken livers (see Note)
1. Slice grapefruit in half and cut away membrane around center of fruit.
2. Cut around each section half, close to membrane, so that the fruit is completely loosened from its shell.
3. Fill the center of each half with 1 1/2 Tbsp butter. Sprinkle each half with a 1/2 tsp sugar, then 1 Tbsp cinnamon-sugar mixture.
4. Place grapefruit on shallow baking pan and broil just long enough to brown tops and heat to bubbling hot. Remove from oven.
5. Place a grilled chicken liver on the center of each grapefruit.
Instructions: To grill the chicken livers, halve each liver, trim excess membrane, and pat dry. Spray grill with non-stick cooking spray or rub with a small amount of olive oil. Place the liver halves on the grill over a medium-high flame. Cook, turning occasionally, for about 5 minutes or until livers are browned and slightly stiffened.
For more than 70 years this dish has been the featured appetizer at Chalet Suzanne's six-course Candlelight Dinner. It was created accidentally when the legendary Clementine Paddleford, food editor at the New York Herald Tribune, dined at the Lake Wales, Florida restaurant and inn. Grilled chicken livers were on the menu as an hors d'oeuvre, but they weren't ready on time. So, when the first course, broiled grapefruit, was to be served, Chalet owner, Vita Hinshaw, garnished each grapefruit with a grilled chicken liver.
Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack