OK, I get it. Liver is one of those things you either love or hate–it’s got its characteristic texture and smell that understandably weirds some people out. BUT. I would at least like to make the case that many liver haters are only so thanks to a handful of bad experiences at the hands of someone who didn’t prepare it properly.
Liver is not just another piece of meat. You can and will ruin it very easily if you don’t know what you’re doing, which is a damned shame because it’s SO good for you.
So, one, you have to get some quality liver. I’m lucky enough to have a weekly farmer’s market where I get my liver from our beef guy (as well as some other great cuts), so I know it’s less than a week old and grass fed all the way. The life of the cow and the age of the cuts really do make a huge difference.
Then, obviously, you need to cook it properly. The liver you may have had that was nothing short of gawdawful was probably overdone and rubbery. It’s really important to give the liver a good sear on each side and get it out of the pan as soon as it starts to bleed. Don’t overseason, either, since that characteristic flavor I mentioned before does not play nice with a lot of crazy seasonings. Sounds gross, I know, but it works. Let it rest for a minute or two on a serving platter and enjoy!
Maybe you noticed, maybe you didn’t, but I’m telling you anyway. Not only is the sight slightly re-formatted (no surprises, I swear…I am definitely not that competent with computery stuffs) but I’ve dropped the TGIPaleo brand name and adopted a new one, The Not So Desperate Housewife.
More details to come–right now I’m going through and making some formatting tweaks for some stuff that didn’t make it through in one piece.
Otherwise, everything should be unchanged. All the old posts are there, all the old recipes intact, and if you search TGIPaleo, it will still direct you here.
We have not stopped eating this stuff since last Friday. For real. Tastes like the real thing, I swear. All that without the talking dog.
Again, I have to blame this on my mid-winter barbecue kick. I mean, really, what is up with that?? Then again, it’s been the initiation of a few truly spectacular recipes already, so I guess I can’t complain. All while cutting out sugar, to boot. I know, right?!