Meet Mark

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...

Tell Me More
Stay Connected
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!

If you'd like to add an avatar to all of your comments click here!

19 thoughts on “Chopped Liver with Schmaltz and Gribenes”

Leave a Reply

Your email address will not be published. Required fields are marked *

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

      1. 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”

  2. 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?

    1. 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.

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

  4. 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.

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