Liver has a bad rap. It’s known for having a bitter and metallic taste. As a kid, I remember dreading the days my dad cooked, as there was a one in ten chance that liver would be on the menu.
Like so many other food items (brussel sprouts and broccoli to name a few), I’ve come to realize that it’s not the food I don’t like, it’s how it’s prepared. Overcooking anything is almost never a recipe for success, with the exception of greens, of course.
I started eating liver after Nick and I gave the Paleo diet a try about two years ago. Paleo people love their organ meats! Liver is a mother lode of essential minerals and vitamins, particularly Vitamins A and B12. Vitamin A plays a key role in the health of your skin and eyes. Also known as retinol, you’ve probably seen it listed at least half of the skin creams on the market. While multi-vitamins are all well and good, your body absorbs nutrients the best in their natural form. If you’re looking to naturally perk up your complexion, eating liver will help make your skin sexy. Pinky swear.
After experimenting with different recipes, I quickly found that I loved liver pâté. I crave creamy and smooth textures all the time, so it fits in perfectly with my other creamy cravings: non-dairy ice cream and guacamole. After some trial and error, I developed this recipe for an easy liver pâté perfect for spreading on thick crusty bread or using as a vegetable dip. To be honest with you, I sometimes even eat it with a spoon. It’s that good.
Lovely & Luscious Liver Pate
1 lb liver, I prefer chicken
1/2 a yellow onion, diced
4 garlic cloves, minced
1-2 pieces of bacon, diced
1/4 cup red wine
1 tsp. dijon mustard
1 tsp. chopped rosemary, preferably fresh
1/2 cup coconut oil
Squeeze of lemon juice
Salt and pepper to taste, do not skimp on the pepper!
Sauté the bacon until crisp. Then add in the onions and cook for about a minute, followed up the garlic. Cook until soft. Add the livers, salt, pepper, and rosemary. Sauté the livers until they are browned. Add wine, mustard, lemon juice, and cook uncovered until most of the liquid has gone. Add the coconut oil and stir until it has melted and everything is combined.
Transfer the mixture into a blender or food processor and blend to a smooth paste. Add salt and pepper to taste. Serve immediately in a shallow dish, or refrigerate in a sealed container for up to 5 days. Note: the spread will firm up in the fridge, so you may want to leave it on the counter for a few minutes before serving.
Want more ideas for what to do with liver? Here are a few recipes I’ve tried:
- Beef liver with fig, bacon, and caramelized onion compote
- Crispy spiced chicken livers
- Beer liver, the Greek way
- Chicken liver parfait
Here’s to sexy skin and a healthier you! XOXO!