Recipe Alert: Grilled Liver and Onions


Liver? Blah, right? Well, not so fast. Here’s a recipe from professional chef and friend of ours Chris Hylton over at

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.

Cooking instructions:
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!!!

And a happy grass-fed Holiday to you!

What’s that you say? That certain Holiday is still more then a month away! OK, fair enough. But that doesn’t mean it’s too early to start thinking about gift-giving ideas. So, in that vein, why not consider a couple of unique recipe books featuring our favorite subject – grass-fed cooking?
What’s that you’re thinking? Sounds like a great idea! Good, then here are two terrific options from a wonderful source – Shannon Hayes of Sap Bush Hollow Farm in New York. We found these books ‘deliciously’ useful and thought they would make a fantastic gift giving (or maybe getting?) idea.

Recipe Alert: Holiday Prime-rib (make yours grass-fed!)

Here’s a great looking recipe for prime rib. And fortunately, we’ll are selling 5-6 pound grass-fed prime rib at the farmer’s market in Half Moon Bay this saturday – rain or shine!

Horseradish Crusted Prime Rib of Beef

Courtesy of:

Holiday Grass-fed Prime Rib

Yes folks, we have it – special holiday season grass-fed prime rib for sale at our usual Half Moon Bay and San Mateo farmer’s markets. So hurry, come on out and get them while they last!

And on that ‘seasonal’ note, here’s a handy little video to show you how to season and cook the perfect prime rib:

(many thanks to, and plenty more beef recipes from

Recipe Alert: The Perfect Burger

The Perfect Burger (Sans Bun)

A burger recipe from The Daily Beast. A huge bun-less burger seared in salt.

LeftCoast Tweets

Farmers' Markets - Santa Cruz Farmers' Market - Westside, and Palo Alto Farmers Market. Get your sizzle on!

About a week ago from LeftCoast GrassFed's Twitter

LeftCoast on Flickr

Facebook IconTwitter Icon