Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
6 Jul

Announcement: New Recipe Theme for the Cookbook Contest

Enter your best Primal Blueprint recipes for your chance to win prizes and be featured in the Reader-Created Cookbook

The new theme: Offal Recipes

In the last couple months MDA readers have sent in some delicious Primal Chicken recipes (the previous theme):

Aromatic Whole Grilled Chicken
Chicken Curry Clafouti
Sesame Chicken and “Rice” with Fiery Ginger and Chile Sauce
Crispy Nut and Herb Fried Chicken with Creamy Avocado
Spicy Chicken and Bacon Poppers
Butter Chicken in a Silky Sauce

All of these recipes will be featured in the Reader-Created Primal Blueprint Cookbook and the entrants have a chance to win an über cool Primal prize package. (Note: The Reader-Created Cookbook is not to be confused with The Primal Blueprint Cookbook.)

But now I’m asking for your favorite Primal Offal recipes. Liver and Onions? Sweetbreads and Bacon? Scrambled Eggs and Calf Brains? However you like your organs I want to know and so do other Primal Blueprinters. If you’d like to participate in this contest email me your best Primal creations where offal is the featured ingredient. Click here for all the contest details.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. wooo i submitted mine!!!!!!!!!!

    mallory wrote on July 6th, 2010
  2. I can not wait for organ recipes. I purchased half a grass fed cow and have lots of organs including liver, heart and tongue. Not sure what else…

    I will be trying the liver recipe from the primal blueprint cookbook but would not mind a heart recipe… anyone?

    Primal Toad wrote on July 6th, 2010
  3. Cant wait to see some of the recipes. Offal is just delicious… I might send you one later tonight

    Jean-Patrick wrote on July 6th, 2010
  4. Cajun blackened chicken livers with lemon

    lb (500 g) chicken livers

    Sugar and wheat-free cajun seasoning (or use commercial mix):
    1 tbsp (15 mL) sweet paprika
    1 tsp (5 mL) cayenne pepper
    1 tsp (5 mL) garlic powder
    1 tsp (5 mL) onion powder
    3/4 tsp (4 mL) each black and white pepper
    1/2 tsp (2 mL) each dried thyme and oregano
    1/2 tsp (2 mL) salt

    2 tbsp (30 mL) butter or olive oil
    6 cups (1.5 L) spinach leaves or lettuce leaves or half head iceburg lettuce, shredded

    1 tblsp (15ml) butter or olive oil
    juice of one lemon
    1 clove of garlic crushed (optional)

    Trim chicken livers, discarding connective tissue and seperate into two lobes.
    In bowl, whisk together paprika, cayenne, garlic and onion powders, black and white peppers, thyme, oregano and salt; add livers and toss to coat, using all of the spice mixture.
    Brush livers with melted butter or olive oil; and either:
    a) place on rimmed baking sheet. On top rack in oven, broil under high heat (preheat broiler to highest setting), turning once, until blackened on outside and centre of thickest part is pink, about 8 minutes.
    b) place oiled chicken livers in cast iron pan pre-heated to medium and cook on both sides about 2-3 mins per side.

    Place hot chicken livers on lettuce or spinach.
    Add remaining melted butter or olive oil, lemon juice and garlic (if using)to hot pan and mix with pan juices and sprinkle over livers and greens as warm dressing.

    Nicola wrote on July 6th, 2010
  5. Oops didn’t realise I had to e-mail it. Blonde moment, sorry

    Nicola wrote on July 6th, 2010
    • No worries! I may try the recipe with beef liver… Thanks :)


      Please don’t erase the comment!

      Primal Toad wrote on July 6th, 2010
  6. sorry that i have no recipe to give but i just wanted to say that im really excited about this. I think most of us would benefit from more organ/offal-consumption. Cow heart, just cooking it low and slow like any old stew meat, is the only one that i can consistently have luck with.

    ben wrote on July 7th, 2010

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