July 24, 2013 (Wednesday)
So, I was puttering around the house singing and cleaning, etc. Sometimes, I even had a thought. I was trying to figure out a different way to prepare liver. “Self,” I said, “what can I do with liver that would be interesting?” “Well, what about taking pate to the next level?” “You mean like making a sauce out of it?” “Yep, you read your own mind.”
So, I’m thinking that since the liver I have left is bison liver, and I have a bunch of flank steak, why not make some meat with organ sauce?
I googled, and it turns out that liver sauce is a thing. Who knew? The Italians seem to favor chicken livers using wine and pasta water to soften it. Southerners seem to favor pigs’ liver using milk to soften it. But liver sauce is really a thing.
As always, I’ll read a couple of recipes, then just make a mess in the kitchen with what I have on hand. I’ll report back on how it came out.
Later in the day:
I didn’t make liver gravy. Instead, I did something I talked about some time ago – a beefy riff on Boudin. Boudin is a Cajun dish. Basically it’s pork shoulder, pork liver, spices, maybe some veggies, and rice. The ratios of shoulder to liver vary. It can be made into sausage, or made into balls rolled in bread crumbs and fried.
[U]Joanie’s Beefy Riff on Boudin[/U]
I used a 1:1 ratio of bison liver to flank steak. My spices were s&p, curry powder, garlic powder, ground ginger, five spice, and cinnamon.
[LIST][*]½ pound cubed flank steak (or beef cut of choice)[*]½ pound bison liver (I think beef liver would be fine)[*]½ cup (dry measure) rice, cooked in steamer – yield is about 1-½ cups cooked[*]1 tblsp coconut oil[*]3 oz chopped onion [*]spices – go nuts and make this your Beefy Boudin (or see above)[/LIST]
[LIST=1][*]Start making your rice. Try to use or prepare your rice in a way that it gets pretty gooey – like you were going to form balls.[*][*]Cube the flank steak and sauté in coconut oil with the onions. Flank is so lean, it doesn’t require a lot of time, but you almost can’t screw it up in this recipe because of further processing later. [*][*]When the flank steak is almost cooked, add the liver and the spices to taste. Stir it to get everything covered in the oil and spices. Because I have an electric stove that takes forever to cool, I shut off the burner and let it finish that way. Covered. If you are fortunate enough to cook on a gas stove, adjust accordingly. Liver cooks very quickly.[*][*]Let the rice and meat cool a little. Put the rice into a mixing bowl. [*][*]Get out your food processor and start grinding the meat. It’s the right consistency if you pinch it and it holds its shape. Add to rice. If there are any oil or juices left in the pan, add that to the rice also.[*][*]Stir everything together until it looks rather like thick, chunky baby food with flecks of rice in it. It’s not exactly pretty.[/LIST]
At this point you can either get out your sausage stuffer and start stuffing, or you can form balls, roll them in panko and fry.
Or you can be a sloth and just eat the goo. This was great for me. I’ve seen recipes that use up to a 4:1 ratio of meat to liver, and I think that would be good for someone who was trying to hide the richness of liver so they could add it to their diet.
The total recipe as written has about 1100 calories, so it’s one or two servings depending on your requirements.
Tuesday’s food: Coffee with butter. A free-style beef curry that had a tomato base.
As a note, I promise that Liver Sauce is in my future, and I’ll post when I make it.