I might know a little something about livermush now that I have attended the Cleveland county festival four years in a row. This April I returned home to South Carolina, but I first arrived in the little town of Shelby NC four years ago on the weekend of the festival. As bizarre as it may be livermush has had place in my heart ever since.Last year we spotted smoked livermush on the way out, and missed trying it by one person ahead of us. I was broken hearted.
The bitterness of never having smoked livermush stayed neatly filed in the back of my mind and when they time grew near again, I knew I would be first in line to that smoked liver mush! I already had been toying with the idea of a livermush Benedict and had a crazy idea to make a mimosa with Sundrop , a citrus based soda that might possibly run through the veins of Shelby natives. No matter where you are in Cleveland county, you can get your hands on a can of it. Festivals, restaurants… even weddings. Its such a funny little thing, and I love it.
Now, I am not one to toot my own livermush horn but second only to the Hee Haw Roll at my favorite local sushi restaurant, Sushi Dojo; (I can’t compete with sushi!) the meal I made was the best thing I have ever tasted involving livermush and I owe all the credit to that smoked livermush. If I had to convince anyone of the mush, this would be the meal I make them.
I am very proud to have won third place at the 2016 Music, Mutts and Mush festival with the Shelby Benedict, accompanied by the Sundop Mimosa.
1 pound liver mush, home-smoked. 2 slices per person
( plain livermush can be substituted but will not have the same flavor.)
-1 English muffin per person
-2 eggs per person for poaching
Dijon Hollandaise: ( serves about 4)
4 egg yolks
1 tablespoon red wine vinegar
4 ounces melted butter
2 tablespoons whole grain mustard
Fill double boiler with enough water to boil without touching the bottom of the top metal bowl. Bring to slow simmer.
In the metal bowl, whisk the yolks and red wine vinegar until doubled in volume. Place over double boiler and continue whisking. Do not let the bowl touch the water or get too hot, or the eggs will scramble. Slowly drizzle butter in, whisking to emulsify. Remove from heat and whisk in mustard. Place to the side.
Bring water for poaching to boil. Meanwhile, pan fry the slices of liver mush until crisp and drain on paper towel. For each person poach two eggs and toast well one split English muffin.
To assemble, top each English muffin with livermush, then a well drained poached egg. Generously drizzle with hollandaise. Garnish with paprika and parsley if desired.
1 part Sun drop Soda (or citrus based soda)
1 part Extra Dry Champagne
Splash of bitters