After reading Dr Shanahan's, Deep Nutrition, I'm thinking I need to add some offal to my diet and want to add some liver once a week. I've only have pate on crostini with mustard and tiny pickles pre-paleo. Who has some easy, palatable recipes for a liver newbie?
Theres a bunch of info on this topic in the links below
I love questions about new foods and cooking as I was a chef for 15 years of my young life. If you are eating bacon I would suggest exactly what Dave said. Fry up some bacon, Caramelize some onions in the left over fat. Then just get a nice piece or two of calves or beef liver and cook it really quick in the same pan. One of my favorite foods of all time. The trick is liver is pretty thin don't over cook it. It is fine if it isn't well done all the way through, it is sweeter when it isn't so done. Calf liver is a more mild taste, so a bit more expensive but if you aren't sure you can handle full on liver flavor try that first. For me its straight beef liver cooked about medium (like I said it's thin so it happens very fast).
a favorite is frying up chopped up bacon, and then adding onions to that till caramalized. then, i take those out and use the fat to fry up the chunks of liver. most important thing: DON'T OVERCOOK! i usually do 90 secs to 2 mins on each side. it's perfect when it's still slightly pink on the inside! i also like to eat pate/liverwurst on rice crackers :-)
with some fava beans and a nice chianti...
Sry - couldn't help myself. I tried grinding it up and adding it to ground sirloin for burgers, and meatloaf's. Usually @ 25-50% liver, depends on your tastes and seasoning...
I'm also a Newbie who is trying to eat more offal...Primal Palate has a recipe that seems easy and palatable. If you can't stand the taste of liver, they suggest mincing it and mixing it with ground beef to create beef and liver meat balls: http://www.primal-palate.com/2012/02/beef-liver-and-onion-meatballs.html
Ingredients: 4-6 pieces of Bacon, 1 Onion, Liver, Balsamic Vinegar, Milk, Coconut flour (optional)
Technique: 1) Soak a large chunk of the liver (.25-.5lbs) in milk for atleast 30 minutes to half a day. Remove and rinse.
2) Cut liver into bite sized pieces. Coat with coconut flour. Dice 1/2 to 1 onion, whatever you prefer.
3) Cook bacon in pan. Remove to cool. Dice bacon.
4) Cook onions in bacon grease until translucent. Add liver. Cook liver until done.
5) Toss in diced bacon and apply a good coat of balsalmic vinegar. Stir. (I think this really helps demolish the liver taste)
I've never been a fan of the taste of liver apart from some calfs liver but even so, I eat liver nearly every day. I just have a small portion with the other meat I am eating, so by the end of the week, I have had a fair amount liver.
Don't forget the other offal though. Hearts for example, are delicious on their own.
I've reworked my Mom's recipe. I cut the liver into small, bite-sized pieces and dredge in a small amount of salt & peppered coconut flour. Slice up a whole onion and then sauté the onion in some coconut oil until soft (or carmalized if you like it like that), then add the liver until it's just done. Add some cream of mushroom soup (I make my own) and simmer until the flavors have blended (about 15 minutes).
I usually make up some mashed cauliflower to go with it. I love it!!
I really like the idea of adding bacon and think I'll add some the next time I make it.
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