Marks Daily Apple
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24 Sep

Chopped Liver with Schmaltz and Gribenes

Mark’s Daily Apple reader Erica from Stuff I Make My Husband submitted this Primal Blueprint recipe video as her entry to this year’s Primal Blueprint Recipe Video contest. This is one in a series of recipe videos, workout videos, Grokfeasts and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!

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. Hooray! I love Erica’s blog and I’ve been looking for recipes for chicken liver, so this is perfect. Great video!

    Kendra little wrote on September 24th, 2012
  2. mmmmm…looks nummy!!

    Ken Reitzig wrote on September 24th, 2012
  3. What do you eat it with, some kind of primal cracker?

    Kay wrote on September 24th, 2012
    • I scoop it up with celery sticks! Primal crackers would definitely work too :)

      Erica wrote on September 24th, 2012
      • Surely using your fingers would be the most primal way… The best part about liver: it’s cheap as chips to buy as people shun “offal”

        Patrice wrote on September 25th, 2012
        • Many fingerfulls of chopped liver were consumed between takes ;)

          Erica wrote on September 25th, 2012
    • It’s good on rye bread or matzo

      NotCinderell wrote on September 28th, 2012
  4. Sounds yummy, I think I might have to try this one soon.

    Sarah A wrote on September 24th, 2012
  5. you’ve got some muscles there

    Jason Lander wrote on September 24th, 2012
  6. That looks amazingly delicious! I’m in Finland where finding the chicken livers might be harder. How do you think it would taste with chopped beef liver?

    Monique wrote on September 24th, 2012
    • Hmmm good question! I think the recipe would certainly *work*, whether or not you like it just depends on how you like the taste. It would definitely work with other poultry livers like duck or goose, and I’ve eaten and enjoyed pork liver pate, but I’ve only ever eaten beef liver as a steak-type preparation. Though I just Googled “beef liver pate” and apparently people make it and enjoy it! So I think it just comes down to personal preference.

      Erica wrote on September 25th, 2012
      • Thanks Erica!

        Monique wrote on September 25th, 2012
  7. Such wonderful recipes from such a beautiful chef. I am impressed.

    Madonna wrote on September 25th, 2012
  8. Thanks – this looks very good, and easy. I once read what ‘scmaltz’ was in the original meaning (chicken fat), but did not know about gribenes, so was interested to learn about it.

    Violet wrote on September 25th, 2012
    • I meant to spell it correctly as ‘schmaltz’!

      Violet wrote on September 25th, 2012
  9. Grieben & Schmalz, a long way from “home” :)

    Michael wrote on September 25th, 2012
  10. wow, I’d never heard about this dish, thank you for sharing it. I can’t wait to try it out.

    jen wrote on September 25th, 2012
  11. So glad I watched this video- I learned so much! thank you!

    Deb (SmoothieGirlEatsToo) wrote on September 26th, 2012

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