quelsen and Mr. Anthony, thank you for the tips on de-livering the liver. (an unintended pun. hilarious.)
iniQuity, taters are good with everything. However, I am avoiding taters and sweet taters at the moment. When I reintroduce them, I will have to try your recipe.
Warmbear, I bow before your amazing cavemanness.....but the sheer idea of raw liver makes me shudder.
You could try adding it with ground beef whenever you make burgers, meatballs or meatloaf. I'm trying to add offal to my regime and that's my plan. I may try toning it down as Quelsen suggests, too.
Try lamb's liver!
Super mild & easy to cook.
Slice thinly (1/4" thick) dredge in coconut flour (mix salt & pepper into the flour first) and pan fry in lard on med heat for 1-2 min per side.
You can also make pate: [url=http://www.epicurious.com/recipes/food/views/Bourbon-Chicken-Liver-Pate-108720]Bourbon Chicken Liver Pâté Recipe at Epicurious.com[/url]
All the butter cuts some of the bitter/metallic taste. I think that's why liver+bacon (and cooking bitter greens in lots of fat) is such a popular combo.
To get our chicken livers in each week, I make pate. We eat it warm, (but you can leave it to set) and make lettuce tacos, and then top with sweet taters and some veggies. Doesn't taste livery and all :)
I find pig's liver to be more mild tasting than lamb's. Fried with bacon and onions, yummy.
Two tricks I use:
1, cook it with salted bacon. Then, eat a bite of liver with a bite of bacon and a bit of veg. The saltiness of the bacon and the flavour of the veg take the "livery" taste from the liver. [url]http://onepoundmeals.blog.com/2012/09/28/breakfast-liver-and-bacon-with-fried-eggs/[/url]
2, curry it. Curried liver changes quite a bit in flavour! [url]http://onepoundmeals.blog.com/2012/10/03/late-lunch-liver-and-egg-curry/[/url]
I make liver meatballs with the recipe from Primal Palate (argh, they've moved their website - it's loading a bit slowly and being a pain for me, but try this: [url=http://beta.primal-palate.com/recipe/beef-liver-and-onion-meatballs/]Beef Liver and Onion Meatballs - The Food Lovers Kitchen[/url] )
They have paprika and cinnamon in them, so they turn out yummy, despite the liver ;-)
Easy to make, and I eat them with either steamed broccoli or sauteed onions/peppers and tomato sauce. Yum!
I've found conventional liver to be very 'liver-y' tasting, but liver from a grass-fed cow much tastier, far less 'liver-y'.
I cook mine in a ton of bacon fat, bacon, more bacon...btw, bacon...on medium high. Be sure not to overcook it!
I still need to try my hand at pate.
With more bacon grease.
Oh. My. Goodness.
The Bourbon Chicken Liver Pate is...nearly orgasmic.
If you haven't tried it, try it. yodiewan, thank you for the suggestion!