Nadia B Posted March 28, 2013 Share Posted March 28, 2013 Alright, you asked for it. Below are my saved recipes that I've tried or similar to what I've done before. My thoughts on organ meats: - Eating them makes sense in terms of whole paleo frame. I doubt cavepeople ate boneless skinless chicken breast That's why we like naturally occuring fat or good stuff from joints in our broth. - All these parts are insanely nutrient dense = good for you. I mean VERY good for you. - Chicken organ meats are the most delicate in flavor. Beef is for hardcore liver eaters. - Start by sneaking in some liver into your meatballs. - When in doubt add lots of onions, garlic and bacon. Or just wrap it in bacon. That's the general rule. Always. Stuff to read: Quick Guide to Purchasing, Preparing and Eating Organ Meats Liver: nature's most potent superfood. Why Everyone Should Be Eating Organ Meat Roll the sleeves up: Best chicken liver pate ever Beef liver pate Basil, cinnamon, cranberry chicken and heart pate Liver and cranberries meatballs Roasted Squash and Liver Meatballs Beef liver with bacon and mushrooms Beef Liver With Parsley-Onions & Lemon Liverwurst (pork) Liver chili Poultry gizzards and heart Skillet Sauteed Beef Heart Sauteed Beef Kidneys Chicken gizzards in saffron sauce (recipe is in Spanish, google will help you, it's worth it) **For desperate people only**No taste liver** Liver pills Does anyone need a beef tongue recipes too? Enjoy! Link to comment Share on other sites More sharing options...
Phanniemae Posted March 28, 2013 Share Posted March 28, 2013 Excellent!!! I cant wait to delve into the recipes more! Thank you!!! Link to comment Share on other sites More sharing options...
Nadia B Posted March 28, 2013 Author Share Posted March 28, 2013 Report back! Link to comment Share on other sites More sharing options...
missmary Posted March 28, 2013 Share Posted March 28, 2013 awesome. :wub: Link to comment Share on other sites More sharing options...
golden Posted April 4, 2013 Share Posted April 4, 2013 I tried sautéing beef liver with onions, and I was kind of traumatized. I'm willing to try again with the pâté recipe you included here, though. Link to comment Share on other sites More sharing options...
Nadia B Posted April 4, 2013 Author Share Posted April 4, 2013 Ouch, I am sorry to hear that. What exactly has happened? Strong taste? Dry texture? Can you specify, please? As I say in my post, straight beef liver is for pro-eaters. Link to comment Share on other sites More sharing options...
Jinkse21 Posted April 4, 2013 Share Posted April 4, 2013 I'm so excited that you posted this! I just placed an order with US Wellness Meats for Beef Liver and Sugar-Free Bacon that should be here next week and I was wondering about ways to make it other than the plain pan-fried. I also bought some chicken livers the other day so I see a nice batch of Liver Pate in my future! Link to comment Share on other sites More sharing options...
Nadia B Posted April 4, 2013 Author Share Posted April 4, 2013 Alright, let us know how it'll go! Link to comment Share on other sites More sharing options...
Beets Posted April 5, 2013 Share Posted April 5, 2013 Thank you! I was the weird kid who liked liver and onions growing up. And I love a good liver mousse. Been thinking about getting into liver and this is perfect! Link to comment Share on other sites More sharing options...
golden Posted April 26, 2013 Share Posted April 26, 2013 Ouch, I am sorry to hear that. What exactly has happened? Strong taste? Dry texture? Can you specify, please? As I say in my post, straight beef liver is for pro-eaters. It was a combo of the gamey taste and the chewy texture, mostly the texture. That's why I think pâté could work. I remember tasting it a long time ago and liking it. Link to comment Share on other sites More sharing options...
Nadia B Posted April 26, 2013 Author Share Posted April 26, 2013 That's why I think pâté could work. I remember tasting it a long time ago and liking it. Pate is always great, right. Or meatballs? Like here...or mix it 1/2 and 1/2 with beef + onion,herbs,bacon,mushrooms etc. Link to comment Share on other sites More sharing options...
Dawn Mason Posted May 10, 2013 Share Posted May 10, 2013 Thank you for this post, I made up a batch of chicken liver pate today and it is awesome! Link to comment Share on other sites More sharing options...
percypat Posted May 11, 2013 Share Posted May 11, 2013 Basil, cinnamon, cranberry chicken and heart pate Oh my goodness. I just read that recipe and it sounds amazing ... I've never cooked with organ meat (got well into pate and foie gras - I'm sorry - in France though) so I think my husband will be in for a shock when I come home with liver and a heart! Link to comment Share on other sites More sharing options...
Nadia B Posted May 11, 2013 Author Share Posted May 11, 2013 Ahahah please report back! With the details of the husband's reaction. You lucky people with the happy ducks. Link to comment Share on other sites More sharing options...
percypat Posted May 11, 2013 Share Posted May 11, 2013 I will! Can I ask how long liver pate can be kept in the fridge? Just in case husband wimps out and doesn't help me eat it Link to comment Share on other sites More sharing options...
Nadia B Posted May 11, 2013 Author Share Posted May 11, 2013 Mmhhh 5 days to a week? Mine never lasts longer. LadyM, what's your experience? I know you are a liver pate friend Link to comment Share on other sites More sharing options...
percypat Posted May 11, 2013 Share Posted May 11, 2013 Cheers Nadia! I just checked online and people are saying it's ok to freeze it so I've got a Plan B. Though if it's as delicious as the recipe sounds, I don't think there'll be much hanging around Link to comment Share on other sites More sharing options...
Moderators LadyM Posted May 11, 2013 Moderators Share Posted May 11, 2013 Mmhhh 5 days to a week? Mine never lasts longer. LadyM, what's your experience? I know you are a liver pate friend Ditto. And I almost always have some chicken liver pate on hand. It's so great to just grab a knob of it when I get home famished. Tides me over until I can cook a proper dinner. So good. It also is one of the sweetest things I eat these days (what a reversal from my sugar binge days) so it's nice for that reason, too. Link to comment Share on other sites More sharing options...
Beets Posted May 13, 2013 Share Posted May 13, 2013 Ditto. And I almost always have some chicken liver pate on hand. It's so great to just grab a knob of it when I get home famished. Tides me over until I can cook a proper dinner. So good. It also is one of the sweetest things I eat these days (what a reversal from my sugar binge days) so it's nice for that reason, too. I gotta make mine this week! Missed my grass-fed meat farmers' market run yesterday so am desperate for meat. Where do you all get good liver? Link to comment Share on other sites More sharing options...
percypat Posted May 18, 2013 Share Posted May 18, 2013 Hey-oooooo! So I picked up a bunch of ingredients yesterday ... ... and turned them into this today: Waiting for it to set in the fridge but had a taste from the bowl and it's pretty yummy! Husband was disappointingly undisgusted at the introduction of offal into the house. His comment was directed towards the duck fat: "Can you make me chips (fries) with it?". (We saw fries cooked in duck fat on a Rick Stein episode once, I think eating them is now on his bucket list). Thank you Nadia for giving me the push to do this. I never, in a million years, thought I would ever attempt making pâté. Liver love to you all xxx Link to comment Share on other sites More sharing options...
Physibeth Posted May 18, 2013 Share Posted May 18, 2013 I think I'm almost ready to jump on the liver band wagon. I'm reading a book on natural fertility and liver is on the meal plan. I think I'm going to start with patte as well. Please ask me about this as I'm still convincing myself. :-) Link to comment Share on other sites More sharing options...
missmary Posted May 18, 2013 Share Posted May 18, 2013 almost ready? I am a reformed liver-hater, but I still don't love pate. I LOVE meatballs made with ground lamb mixed with lamb liver (I puree the liver with an egg, some onion, parsley or cilantro and garlic+sometimes cumin. that mix makes the binder for the meatballs.) so so good. yum. and it makes me feel really good, maybe from the iron? so much that I crave it. good stuff. Link to comment Share on other sites More sharing options...
Physibeth Posted May 18, 2013 Share Posted May 18, 2013 almost ready? I am a reformed liver-hater, but I still don't love pate. I LOVE meatballs made with ground lamb mixed with lamb liver (I puree the liver with an egg, some onion, parsley or cilantro and garlic+sometimes cumin. that mix makes the binder for the meatballs.) so so good. yum. and it makes me feel really good, maybe from the iron? so much that I crave it. good stuff. That sounds good too. I'm pretty sure I saw lamb liver at my food co-op last time I was stocking up on meat. Link to comment Share on other sites More sharing options...
Nadia B Posted May 18, 2013 Author Share Posted May 18, 2013 It's right there, in the first post - "start by sneaking liver into your meatballs". Good luck. What do you have to lose after all except of 5$? Pate is not my fav either, I love it, but I love my liver muffins or meatballs more. So many cool thing to mix in. Link to comment Share on other sites More sharing options...
Nadia B Posted May 18, 2013 Author Share Posted May 18, 2013 Thank you Nadia for giving me the push to do this. I never, in a million years, thought I would ever attempt making pâté. Liver love to you all xxx Good girl! Heart and liver thing is on my cooking list today too. Hubby is a trooper and will be accepted to the offal crowd Believe it or not, but a year ago I would throw up at the word liver. Stupid me. So many years of NOT eating it. What a waste. Ahah Link to comment Share on other sites More sharing options...
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