Liver? Blah, right? Well, not so fast. Here’s a recipe from professional chef and friend of ours Chris Hylton over at modernpaleocooking.com
Give it a read, and maybe give it a try. But rest assured, it takes the blah out of the blasé appeal of liver and puts it into go-to recipe contention.
Grilled Liver & Onions
• 1 lb. grass-fed liver
• 1 Whole medium Onion Small Diced (or minced)
• 2 larger cloves of Garlic minced
• 4 small or 2 medium lemons
• 1/2 tsp.Red Chili Flakes
• 1 tsp kosher salt (more if you like)
• 1 TBSP Virgin Coconut Oil – ONLY FOR COOKING (if you are not going to grill)
Combine all ingredients in a bowl and let sit in your refrigerator overnight. Can be frozen, thawed and cooked at a later date.
Range: Heat a nonstick skillet on med high with the coconut oil – once hot “sprinkle” the liver in the pan – do not crowd the pan as you will just end up steaming it and cook it in batches. You want to get some color but don’t overcook it.
Grill: Another way and the more preferable way to cook it is on skewers over the BBQ and this will allow the ends to get all crispy and caramelized but try it in a pan first and again (DO NOT OVER COOK IT!)
The final treat is that when the liver is done, pour the remaining lemon juice and onions into a pan and saute until a little caramelized (about 5-9 minutes) – sometimes you may need to add a little more oil. Service with the livers and enjoy.
Warning: these will have a little of the “distinctive” liver taste but man alive are these tasty and the sweetness of the onions and the sour of the lemons is amaze balls! Enjoy!!!