Tuesday, October 5, 2010
Oh... Liver (with brussels and salt pork)
I've been working hard trying to figure out how to include liver in my diet. Chicken liver is easy to just blend into chicken salad or soup - it's flavor is incredibly mild. Beef liver on the other hand, is strong! Whew! And I have about 24 lbs of it in my freezer from grass fed wonderful cows. Here was one success and we'll try to do this monthly:
(Based on a recipe by Real Food for Less Money)
1 pound grass fed beef liver
1 1/2 cups almond flour
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 lb salt pork
2 onions- cut in half and sliced thin
1 lb brussels sprouts
Slice liver while frozen very thinly, and soak overnight in lemon juice or whey.
I liked doing this in one pan - but you do have to start it fairly early. Cut salt pork into small peices and cook up on medium heat until cooked through. Set aside, leaving drippings in the pan. Meanwhile, slice onions thinly and wash and trim brussels sprouts. Cook onions and then sprouts in salt pork drippings (can put in another pan so liver can cook at the same time) until browned, and then turn heat to low and continue cooking slowly for about 10-15 minutes until caramelized. Mix almond flour with salt and spices and coat both sides of liver slices with flour mixture. Cook in salt pork drippings on medium heat until browned, flipping to cook both sides.
Serve with the crumbled salt pork and don't tell anyone they're eating liver :)