"This is my favorite dish at Bar Castañeda," says Chef Sean Sinclair. "We serve it with white balsamic pickled fennel, Sauternes jelly, pickled mustard seeds, and house-made crackers. I eat more of it than I am proud to admit. Get some good organic livers to make this. The Mary’s brand, sold at Whole Foods, is good. I buy mine from Lotus Farms, in Tijeras."