makes 2 cups
6 pieces uncured bacon
1 small onion, minced
4 cloves garlic, minced
1 pound grass-fed beef liver
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
½ cup coconut oil, melted
½ teaspoon sea salt
slices of fresh carrot or cucumber
Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver. Add
the onion and cook for 2 minutes on medium-high. Add the garlic and
cook for a minute. Add the liver, sprinkling with the herbs. Cook for
3-5 minutes per side, until no longer pink in the center. Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick. Cut
the cooled bacon strips into little bits and mix with the pâté in a
small bowl. Garnish with some fresh herbs and serve on carrot or
cucumber slices.
bacon recipe source: Mickey Trescott, Autoimmune Paleo, November 3, 2012
Showing posts with label beef liver. Show all posts
Showing posts with label beef liver. Show all posts
Tuesday, July 29, 2014
Monday, October 10, 2011
2345. BEEF LIVER PATE with SHALLOTS and BACON
3/4 lb beef liver, cubed
1 cup buttermilk
2 slices bacon, cut horizontally into 1/2 inch strips
2 tablespoons butter
1 shallot, minced (about 1/4 cup)
2 garlic cloves, minced
6 tablespoons butter, at room temperature
sea salt & pepper
In a medium mixing bowl, combine the liver with the buttermilk, cover and refrigerate overnight (12-24 hours). Take the liver out of the buttermilk and lightly pat dry.
Put the bacon in a 12-inch frying pan over medium heat, and cook, stirring occasionally until the bacon is crispy and the fat has been rendered. Using a slotted spoon, scoop out the bacon and set aside, leaving as much of the rendered fat as possible.
Add the 2 Tbsp. of butter to the bacon fat, increasing the heat to medium-high. Once the butter is melted and sizzling, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Add the liver, lightly salt them and cook until browned on the outside and still slightly pink on the inside, about 3-5 minutes, depending on the thickness (check by cutting one of the pieces open). Take off the heat, stir in the bacon and let the mixture cool to room temperature.
Once the liver is cool, put into a food processor, scraping in all the tasty bits off the bottom of the pan. Process until almost completely smooth.
In a medium mixing bowl, cream the 6 Tbsp. of butter and add the liver, mixing vigorously until thoroughly combined; season to taste with salt and pepper. Spoon the pâté into a small serving bowl. Store in the refrigerator until about 30 minutes before serving, bringing it out to allow to soften slightly.
bacon recipe courtesy of: Jennifer, of How to Peel and Onion, in a guest post on Kelly the Kitchen Kop, February 25, 2011
1 cup buttermilk
2 slices bacon, cut horizontally into 1/2 inch strips
2 tablespoons butter
1 shallot, minced (about 1/4 cup)
2 garlic cloves, minced
6 tablespoons butter, at room temperature
sea salt & pepper
In a medium mixing bowl, combine the liver with the buttermilk, cover and refrigerate overnight (12-24 hours). Take the liver out of the buttermilk and lightly pat dry.
Put the bacon in a 12-inch frying pan over medium heat, and cook, stirring occasionally until the bacon is crispy and the fat has been rendered. Using a slotted spoon, scoop out the bacon and set aside, leaving as much of the rendered fat as possible.
Add the 2 Tbsp. of butter to the bacon fat, increasing the heat to medium-high. Once the butter is melted and sizzling, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Add the liver, lightly salt them and cook until browned on the outside and still slightly pink on the inside, about 3-5 minutes, depending on the thickness (check by cutting one of the pieces open). Take off the heat, stir in the bacon and let the mixture cool to room temperature.
Once the liver is cool, put into a food processor, scraping in all the tasty bits off the bottom of the pan. Process until almost completely smooth.
In a medium mixing bowl, cream the 6 Tbsp. of butter and add the liver, mixing vigorously until thoroughly combined; season to taste with salt and pepper. Spoon the pâté into a small serving bowl. Store in the refrigerator until about 30 minutes before serving, bringing it out to allow to soften slightly.
bacon recipe courtesy of: Jennifer, of How to Peel and Onion, in a guest post on Kelly the Kitchen Kop, February 25, 2011
Wednesday, November 10, 2010
2012. BEEF LIVER with BACON, ONIONS and GARLIC
1 pound pastured beef liver, cut into 1/4 inch thick strips
1 lemon, juiced or 1-2 tablespoons vinegar
2 medium onions, halved and sliced thinly
4-6 oz pastured bacon, cut into bite sized pieces
8 garlic cloves, minced
1/3 cup lard, tallow, or coconut oil
Place the liver strips into a bowl and barely cover with water. Add the lemon juice or vinegar and stir. Soak in the refrigerator for several hours. Just before cooking drain, pat dry and set aside. Fry bacon pieces in a large skillet over medium heat until fat is rendered and it begins to crisp up. Remove bacon from pan, leaving drippings, and set aside. Saute sliced onions in bacon grease until softened. Remove and set aside. At this point add enough fat to the pan to create about 1/3 cup total (including bacon grease). Add liver strips to the pan and allow to cook, undisturbed, over medium heat for about two minutes. Stir in minced garlic and pre-cooked onions and bacon. Cook for an additional two minutes or until nearly done. Be very careful not to overcook. Serve alongside a green salad and a vegetable or potatoes.
bacon recipe courtesy of: Shannon, Nourishing Days: real food | natural homemaking | sustainability, June 8, 2010
1 lemon, juiced or 1-2 tablespoons vinegar
2 medium onions, halved and sliced thinly
4-6 oz pastured bacon, cut into bite sized pieces
8 garlic cloves, minced
1/3 cup lard, tallow, or coconut oil
Place the liver strips into a bowl and barely cover with water. Add the lemon juice or vinegar and stir. Soak in the refrigerator for several hours. Just before cooking drain, pat dry and set aside. Fry bacon pieces in a large skillet over medium heat until fat is rendered and it begins to crisp up. Remove bacon from pan, leaving drippings, and set aside. Saute sliced onions in bacon grease until softened. Remove and set aside. At this point add enough fat to the pan to create about 1/3 cup total (including bacon grease). Add liver strips to the pan and allow to cook, undisturbed, over medium heat for about two minutes. Stir in minced garlic and pre-cooked onions and bacon. Cook for an additional two minutes or until nearly done. Be very careful not to overcook. Serve alongside a green salad and a vegetable or potatoes.
bacon recipe courtesy of: Shannon, Nourishing Days: real food | natural homemaking | sustainability, June 8, 2010
Saturday, April 25, 2009
1447. LIVER BORDELAISE with BACON
yields eight servings
4 slices bacon, chopped
21/2 pounds beef liver
No. 2 can small white onions and liquid
1 carrot, grated
1 teaspoon salt
1/4 teaspoon pepper
dash ground allspice
2 cups red wine
1 teaspoon cornstarch
2 tablespoons chopped parsley
Heat oven to 325° F. (slow). Fry bacon bits until crisp; set aside. Cut liver in 2-inch strips and brown in bacon fat, adding drained onions when partially browned.
Transfer to a 3-quart casserole; sprinkle with carrot and seasonings and pour in wine and onion liquid. Cover and cook in 325° F. oven for 1 1/4 hours or until tender. Thicken liquid with cornstarch, mixed to a paste with 1/4 cup water, if desired. Sprinkle with bacon bits and parsley.
bacon recipe courtesy of: ifood.tv
4 slices bacon, chopped
21/2 pounds beef liver
No. 2 can small white onions and liquid
1 carrot, grated
1 teaspoon salt
1/4 teaspoon pepper
dash ground allspice
2 cups red wine
1 teaspoon cornstarch
2 tablespoons chopped parsley
Heat oven to 325° F. (slow). Fry bacon bits until crisp; set aside. Cut liver in 2-inch strips and brown in bacon fat, adding drained onions when partially browned.
Transfer to a 3-quart casserole; sprinkle with carrot and seasonings and pour in wine and onion liquid. Cover and cook in 325° F. oven for 1 1/4 hours or until tender. Thicken liquid with cornstarch, mixed to a paste with 1/4 cup water, if desired. Sprinkle with bacon bits and parsley.
bacon recipe courtesy of: ifood.tv
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