Phanniemae Posted September 11, 2012 Share Posted September 11, 2012 Hi! I've been to the farmers' market a few times with the intention of quizzing the ranchers on their offal (organ meat)... and always chicken out! It seems like no one else is asking for this at our market, but that can't be true. The W9 article today was really helpful! Anyone else out there have personal experiences with offal? Link to comment Share on other sites More sharing options...
Renee Lee Posted September 11, 2012 Share Posted September 11, 2012 I do! I love poultry giblets. They're a really good place to start because their flavor is more mild than, say, beef. Beef marrow bones are also amazing. Link to comment Share on other sites More sharing options...
Derval Posted September 11, 2012 Share Posted September 11, 2012 I am about to have chicken livers for the first time (not in paté) http://www.janssushibar.com/?p=14519 Link to comment Share on other sites More sharing options...
Renee Lee Posted September 11, 2012 Share Posted September 11, 2012 Soooo. Good. Derval, if you're going to struggle with anything, it's going to be with the texture. Having em fried like this the first time mostly eliminates that. LOVE fried livers! Link to comment Share on other sites More sharing options...
Derval Posted September 11, 2012 Share Posted September 11, 2012 Soooo. Good. Derval, if you're going to struggle with anything, it's going to be with the texture. Having em fried like this the first time mostly eliminates that. LOVE fried livers! They were good! I made an adpated version of this www.janssushibar.com/?p=14519 Link to comment Share on other sites More sharing options...
Renee Lee Posted September 11, 2012 Share Posted September 11, 2012 Didja make a mustard dipping sauce to go with them? If not, do it next time. Link to comment Share on other sites More sharing options...
Derval Posted September 11, 2012 Share Posted September 11, 2012 I had Dijon mustard and dipped them in that - does that make it a mustard dipping sauce? I also had some Romesco sauce...the mustard was a better match. With the liver *and* spinach I bet my blood is 50% iron now! Link to comment Share on other sites More sharing options...
Susan W Posted September 11, 2012 Share Posted September 11, 2012 Those look amazing. Did you use the baking soda? Is that allowed? Can't wait to try them. I think I'll serve them with Jalapeno Hot sauce. YUM! Now to investigate where to get the best livers. I may have to go out to the farm where I get my pastured chickens. Link to comment Share on other sites More sharing options...
homerfrizzell Posted September 11, 2012 Share Posted September 11, 2012 I've been experimenting with offal from the CSA and the greenmarket. Heart, liver, kidneys, sweetbreads, tongue.... lots of options. Most recently I made a beef heart tartare using a recipe from Chris Cosentino, http://www.offalgood.com/ , as a starting point. Link to comment Share on other sites More sharing options...
Derval Posted September 11, 2012 Share Posted September 11, 2012 Those look amazing. Did you use the baking soda? Is that allowed? Can't wait to try them. I think I'll serve them with Jalapeno Hot sauce. YUM! Now to investigate where to get the best livers. I may have to go out to the farm where I get my pastured chickens. I soaked them in a mix of egg, coconut milk & water. Then I made a mix of arrowroot, ground almonds, paprika, salt & pepper and coated them in that & fried em up in ghee. I just made pate with the ones I didn't crumb - non w30 as I used marsala & butter. But pleased how it turned out. All this from a pack of livers that cost €0.75! Link to comment Share on other sites More sharing options...
Susan W Posted September 11, 2012 Share Posted September 11, 2012 I soaked them in a mix of egg, coconut milk & water. Then I made a mix of arrowroot, ground almonds, paprika, salt & pepper and coated them in that & fried em up in ghee. I just made pate with the ones I didn't crumb - non w30 as I used marsala & butter. But pleased how it turned out. All this from a pack of livers that cost €0.75! Yum! Making that as soon as I find the fresh as can be livers. Link to comment Share on other sites More sharing options...
Susan W Posted September 11, 2012 Share Posted September 11, 2012 Oooo...speaking of Pate. I have a great recipe for chopped liver that if I remember correctly, is totally compliant. Of course, I will probably stuff celery since the saltines are out. I'll use my homemade mayo and chicken schmaltz from my Kookoolan pastured chicken. Link to comment Share on other sites More sharing options...
Derval Posted September 11, 2012 Share Posted September 11, 2012 Ooh just came across a recipe - fillet steak on top of a pate filled flat mushroom - how good does that sound?? Is chopped liver like pate? Link to comment Share on other sites More sharing options...
Susan W Posted September 11, 2012 Share Posted September 11, 2012 Ooh just came across a recipe - fillet steak on top of a pate filled flat mushroom - how good does that sound?? Is chopped liver like pate? OOoo...that sounds good. Yes, it's similar to pate. It's basically Jewish pate. Here's the recipe...I'm to lazy to make it in a wooden chopping bowl so I whiz it up in my Cuisinart (don't tell Jean Ruppa ). Mean Jean's Famous Chopper Lived (she's not really mean and yes, we call it chopper lived on purpose because my friend Betsy called it that when she was little ) 2 T Chicken Fat 1/2 lb chicken livers 1.5 cups celery chopped fine 1.5 cups onions chopped 1 clove minced garlic 2 hard boiled eggs 1/4 tsp basil 1/8 tsp oregano 4 shakes Lawry's Season Salt (just use what you'd like to use) 1-2 tsp mayo (doesn't sound like enough but I haven't made it in years) Melt chicken fat. Saute livers, celery, onion and garlic over med high heat. Add seasonings. Cook well until livers are cooked through. Add chopped HB eggs. Chop, chop, chop (or buzz buzz buzz) and add mayo. Add salt if needed. Chop to smooth, spreadable texture. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted September 12, 2012 Share Posted September 12, 2012 What about chicken gizzards? Anyone else eat them? I grew up on them but not sure if they are compliant. Link to comment Share on other sites More sharing options...
Susan W Posted September 12, 2012 Share Posted September 12, 2012 I think offal from high quality, well treated animals is offal and all is okay. I love those gizzards, but haven't had them for a long time. Chewy with a crunch. I liked that. Link to comment Share on other sites More sharing options...
homerfrizzell Posted September 14, 2012 Share Posted September 14, 2012 Sharon, I grew up with gizzards as well. I've got some thawing in the fridge that I'll be cooking up this weekend. They do tend to be chewy so I plan to slow cook them. Link to comment Share on other sites More sharing options...
Phanniemae Posted September 15, 2012 Author Share Posted September 15, 2012 I cooked beef heart in the crockpot tonight with salt and a little apple cider vinegar. Yum! It tasted like bread in a way... Really good! Link to comment Share on other sites More sharing options...
susanm Posted September 17, 2012 Share Posted September 17, 2012 My fave whole 30 protein so far has been sauteed chicken livers (in ghee with onions)! I forgot how much I like them, hadn't had them in years! Link to comment Share on other sites More sharing options...
homerfrizzell Posted September 17, 2012 Share Posted September 17, 2012 Slow cooked gizzards for lunch - only one person at work asked what they were and she understood. Phanniemae, sounds great. What setting did you use? How long did you cook the beef heart? Did you cut it up before or after and how was the texture? susanm, sounds delish! Homer Link to comment Share on other sites More sharing options...
Phanniemae Posted September 17, 2012 Author Share Posted September 17, 2012 Lol... I'm always trying to avoid co-workers inquisitions! I cooked the heart for 4 hours on low in the crockpot. Can't wait to get more! Link to comment Share on other sites More sharing options...
Delaine Ross Posted September 24, 2012 Share Posted September 24, 2012 I LOVE liver... my mouth is watering from this post! Link to comment Share on other sites More sharing options...
Tracy R. Posted October 1, 2012 Share Posted October 1, 2012 My mouth is watering too. I'm putting chicken livers on my menu for this week. Link to comment Share on other sites More sharing options...
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