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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 24, 2012

Chopped Liver with Schmaltz and Gribenes

By Mark Sisson
19 Comments

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!

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19 Comments on "Chopped Liver with Schmaltz and Gribenes"

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Kendra little
Kendra little
4 years 1 day ago

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

Ken Reitzig
Ken Reitzig
4 years 1 day ago

mmmmm…looks nummy!!

Kay
Kay
4 years 1 day ago

What do you eat it with, some kind of primal cracker?

Erica
4 years 1 day ago

I scoop it up with celery sticks! Primal crackers would definitely work too 🙂

Patrice
4 years 1 day ago

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”

Erica
4 years 1 day ago

Many fingerfulls of chopped liver were consumed between takes 😉

NotCinderell
NotCinderell
3 years 11 months ago

It’s good on rye bread or matzo

Sarah A
Sarah A
4 years 1 day ago

Sounds yummy, I think I might have to try this one soon.

Jason Lander
Jason Lander
4 years 1 day ago

you’ve got some muscles there

Monique
Monique
4 years 1 day ago

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?

Erica
4 years 1 day ago

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.

Monique
Monique
4 years 1 day ago

Thanks Erica!

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[…] and other contest submissions that will be published all week long. View them all and […] Mark’s Daily Apple Related Posts:A Doctor Finds Primal BalanceContest: Design the Next Primal Blueprint Poster for […]

Madonna
Madonna
4 years 1 day ago

Such wonderful recipes from such a beautiful chef. I am impressed.

Violet
Violet
4 years 1 day ago

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
Violet
4 years 1 day ago

I meant to spell it correctly as ‘schmaltz’!

Michael
Michael
4 years 1 day ago

Grieben & Schmalz, a long way from “home” 🙂

jen
jen
4 years 1 day ago

wow, I’d never heard about this dish, thank you for sharing it. I can’t wait to try it out.

Deb (SmoothieGirlEatsToo)
3 years 11 months ago

So glad I watched this video- I learned so much! thank you!

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