Does anybody actually LIKE liver? - Page 3

[Ruthla]

Originally Posted by artemis33

Darn, I was hoping for the recipe!

It was pretty simple. I thawed frozen chicken livers, rinsed them, salted them, broiled them, then put in the food processor with coconut oil and pepper.

I've repeated the process but it just hasn't tasted the same since. Maybe it has to do with how fresh the liver is?

[Leilalu]

Well does anyone have a good one?
i tried pate a wil ago, from a chick. liver recipe where you blended it with stuff, thenbaked it. It came out way to dry and was kind of icky.Tasted a tiny bit ok.


I would love a good recipe though. I think ds actually likes pate.

[~ATenthMuse~]

I love liver! I just bought some chicken liver last night. We eat it the southern, lightly pan fried way though w/ mashed potatoes & gravy. I make really, really excellent giblet gravy thanks to watching grandma.

I remember liking beef liver & onions when I was little, been meaning to make some for us. Thanks for the reminder... and the ideas!

[JeDeeLenae]

Wow, I can't believe there are other people that truly like liver! I loooove liver. It was one of my favorite things to eat when I was younger and still love it. I like the taste, the smell, the look, everything. Honestly, I'd rather have liver than steak. Now, I think I'll buy some and cook it for dinner tonight. No doubt I won't have to cook much because only me and DS will be eating it.

[krankedyann]

I've got a few recipes on my website. I'll post them.

Easy Pate
6 slices bacon
2 tbs butter
1 cup sliced mushrooms
1/2 cup chopped onion
1 cup chicken livers
1/2 tsp worchestershire sauce
2 tbs mayo
scant 1/2 tsp salt
1/4 tsp pepper

In a heavy skillet, fry the bacon until barely crispy. Remove the bacon and drain on paper towels, reserving the drippings in the pan. Turn the heat to low. Add the butter and saute the onions and mushrooms for 15 minutes, or until completely limp, stirring occasionally.

Meanwhile, in a medium saucepan, bring some water to a boil. Add the chicken livers, return to a boil, cover, and remove from the heat. Allow to stand for 15 minutes. Drain thoroughly.

In a food processor, pulse the drained chicken livers until ground. Add the bacon, onion and mushroom mixture, and remaining ingredients, and pulse until well combined.

Serve with celery and bell pepper sticks or NT-style crackers.

[krankedyann]

Rumaki
1/2 cup traditionally fermented soy sauce
1/4 cup dry sherry
1 clove garlic, cushed
1/4 inch slice of ginger root, finely chopped
12 strips bacon
12 chicken livers
24 canned whole water chestnuts (optional)

Combine the soy sauce, sherry, garlic and ginger in a small bowl; set aside. Cut the strips of bacon in half, and halve the chicken livers. Wrap each chiekn liver around a water chestnut, then wrap a bacon slice around the liver. Pierce the bundle through with a toothpick to secure. Place into marinade, making sure to thoroughly coat. Marinate at least one hour, or overnight.

Drain the marinade and place the bundles on a broiler pan and broil for 5-7 minutes on each side, until the bacon is crispy. Alternately, you can grill them.

[Cinder]

My grandma likes it...

[hutsonmom]

i know it is healthy but eww :Puke i just can't. mom loves it and i try and fix it for her but most times end up cooking for a while and then running outside to breathe dad goes fishing he can't take it either.