Well, the votes are in and the liver recipe won out. I’m not at all unhappy about that, because I happen to love liver – I have two pounds of chicken livers in my freezer and am going to give chopped liver a try in the near future. At any rate, we have a ton of grass-fed liver in our freezer (and a source for much more) and I’m on a quest to find different ways to cook it.
This preparation? Is delicious.
I have to agree with my friend Jason – most people dislike liver because they’ve never had it prepared properly. You have to be very careful not to overcook it, or it will get dry, grainy and rubbery. Yes, it can have a pretty strong flavor (which I happen to enjoy), but there are ways to mitigate that; mainly, marinate it. I always soak beef liver in something before cooking it – it used to be milk, these days it’s coconut milk unless the recipe calls for a flavored marinade – use which ever works. Calves and chicken livers have a more delicate taste and marinating is unnecessary, and I’m willing to bet they would be equally delicious in this recipe.
The original recipe for this called for dredging the liver in flour, so I substituted almond flour. It gave the dish an interesting texture, but in retrospect is really not needed; in the future, I’ll probably omit it all together and simply cook the liver in the bacon fat, unadorned. Leaving out the almond flour will significantly reduce the calories in the dish as well.
I’ve not forgotten about your requests for the rest of the dishes – I’ll post the recipes for the fingerlings, kohlrabi and broccoli soon.
Note: If you really like lemon, sprinkle about a tablespoon of grated zest into the dish right before serving. Also, if you’re avoiding dairy, substitute the butter with a good quality olive oil.
Crispy Lemon Liver
8 slices bacon
1/2 cup almond flour
2 tablespoons dried dill weed
salt and pepper, to taste
1 pound beef liver, cut into bite-size pieces
2 tablespoons butter
3 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
Cook bacon until crisp; drain on paper towel, then crumble. Do not drain the bacon fat from the skillet.
Combine almond flour, dill, salt& pepper in a shallow dish; dredge the liver to coat well, shaking off any excess. Add the coated liver to the skillet and fry over medium-high heat until crisp on outside but still moist inside (about 4-6 minutes). Remove the liver with a slotted spoon; cover and keep warm.
Discard any remaining fat from the skillet. Add the butter and melt over medium-low heat, scraping up all the brown bits. Stir in lemon juice, parsley and crumbled bacon. Return the liver to the pan and heat through.
Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday