Yes, I am officially an Offal Chef, like the apron says! I made liver & onions for the first time. Yesterday I had to clear out the freezer for our next portion of beef, and the liver was the last item to go. Hmm…What to do with that?
Well, I turned to my trusty friends in the Paleosphere for guidance. Melissa from Clothes Make the Girl to the rescue! I’m a huge fan of Cook’s Illustrated and America’s Test Kitchen, so when I saw that she modeled her recipe after theirs, I knew it would turn out well.
The sauteed onions were divine, and the lemon parsley ghee was a lovely contrast to the rich organ meat. I remember that I liked liver as a child, but have not eaten it since, so I wasn’t really sure what to expect. I liked it. My husband did too. And my son actually ate it! Wow! I just told him it was beef: “the most nutritious part of the cow”. We were already fans of chicken livers/pate, but this was his first experience with beef liver.
Good thing I figured out what to do with this stuff, because more arrived in the new beef bundle!