Paté sounds intimidating on so many levels. Chances are, you didn’t grow up making or eating it. You have to use a French accent when you pronounce the é at the end as “ay.” Then there’s the part where it’s made of liver, and the concept of organ meats may make you think twice. We put together a chicken liver paté recipe that’s easy to make and softens the gamey flavor of liver with aromatic onion, garlic, and herbs. We also use dijon mustard and balsamic vinegar to add a bright backdrop to what will become your new favorite dip.
The rich, creamy spread pairs best with some crunch, so we’re serving them with sliced fresh vegetables. You could also try them with your favorite almond flour crackers.
Here’s how it’s done.
Today’s recipe is courtesy of Ashleigh van Houten, nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. Ashleigh recently released her new organ meats cookbook, It Takes Guts, available in stores now! Liver is a superfood that’s packed with pre-formed nutrients like vitamin A, zinc, folate, and more, which are important nutrients to get for everyone, and especially people who are experimenting with a carnivore diet. Understandably, a lot of people find it intimidating. Even if you didn’t grow up with it, liver is a food that is easy to learn to love. You just need the right recipes to make it happen. This appetizer is a delicious way to introduce liver into your life. Wrap anything in prosciutto and it’ll be a crowd-pleaser! Here, the rich, creamy sweetness of chicken livers pairs really well with crispy, salty prosciutto. (You can use thin-sliced bacon, too.) You definitely want to eat this delicious and protein-packed appetizer immediately, as soon as the livers come out of the skillet. Serves: 6 appetizers Time in the kitchen: 1 hour to soak livers, then 15 minutes active time Prosciutto-wrapped Chicken Liver Recipe Ingredients 6 whole chicken livers, split into 2 lobes each (12 pieces total), cleaned (see instructions) Ground black pepper 12 slices prosciutto Fresh thyme or rosemary sprigs, for garnish Special Equipment 2 (9-inch) wood skewers, soaked in water for 1 hour Instructions To clean all animal livers, first rinse them in cold water, then trim any white connective tissue or membranes with a sharp paring knife. Soak them for one hour in cold water with one tablespoon of apple cider vinegar or a pinch of salt. Pat the livers dry with a paper towel. Lightly season with pepper. Using 1 strip of prosciutto per lobe, wrap the strips tightly around the liver pieces so that they are entirely covered. Using the skewers to hold the prosciutto in place, insert the prosciutto-wrapped livers onto the skewers, 6 per skewer. Preheat a barbecue grill to medium heat, or preheat a grill pan on the stovetop over medium heat. Grill the skewers, turning them every few minutes, until the prosciutto is crispy and the liver is just cooked through, about 7 minutes. Serve hot with a garnish of fresh thyme or rosemary. NOTE: If you have leftovers, store them in the fridge for up to 5 days. To reheat, throw them back in a skillet over medium heat with some butter until re-crisped, about 3 minutes. Ashleigh VanHouten is a health and nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. She has written for Paleo Magazine for more than eight years, along with a number of other health publications. She hosts the Muscle Maven Radio podcast, which has been downloaded more than 1.5 million times, where she’s interviewed some of the biggest names in health and wellness, including Mark Sisson, Dave Asprey, and Steph Gaudreau. She’s also worked with other top-rated health-related podcasts, such as Barbell Shrugged, Muscle Intelligence, and … Continue reading “Prosciutto Wrapped Chicken Liver Appetizer Recipe”
Artichokes are a mysterious vegetable, and a lot of people are intimidated by them. How do you cook an artichoke? How do you cut into it? What parts do you eat? And how does it taste? You may have had marinated artichoke hearts that come in a jar, or you’ve noticed little strips of artichoke in your spinach dip. But eating a whole artichoke is a lot different than having prepared hearts. In this article, I’m going to show you how to prepare and eat an artichoke, along with my favorite dipping sauces. Are Artichokes Good For You? Coming in at 6g of net carbs per whole artichoke, it’s something you’ll want to add to the rotation if you’re keto. Artichokes are also an antioxidant powerhouse, and they have lots of gut-happy resistant starch. How to Buy Artichokes If you’ve never bought whole artichokes before, you might wonder how to choose good ones. Here’s what to look for: Tight leaves. Your artichoke should look like a giant flower bud. Leaves should not be curling out like a blooming flower. Heft. Pick up a few, and feel their weight. Heavier artichokes are fresher, and lighter ones are older and perhaps dried out. Brown streaks on the outside, or not. A little browning on the outside is nothing to be concerned about. Some people say that the ones with brown streaks are sweeter because the frost that caused them brings out the natural sugars. Once your artichokes are cleaned and steamed properly, the leaves and heart are excellent vehicles for dips. How to Cook an Artichoke (Steam Method) Serves: 2-4 Time in the kitchen: 45 minutes, including 35 minutes steaming time Ingredients 2 artichokes Primal Kitchen® Mayo with Avocado Oil, or Rosemary and Garlic Vegan Mayo if you cannot tolerate eggs 1 lemon Fresh cracked black pepper Directions To prepare an artichoke, first cut off most of the stem on top, leaving about ¼” of the stem left intact. Cut off the tough bottom of the artichoke, about 1” worth. Use kitchen scissors to trim the tough prickly ends of the artichoke leaves. Cut a lemon in half and rub the cut side all of the cut end of the artichoke. Set up a steamer by filling a pot with some water and a squeeze of lemon. Once the water is boiling, set the heat so the water is at a steady simmer. Set up the steamer basket inside and place the artichokes in the basket cut side down. Place the lid on and allow the artichokes to steam for around 30 minutes, 35 minutes if they’re quite large. You know they’re finished when you can put a knife through the center of the stem with little resistance. Allow the artichokes to cool. Combine your favorite Primal Kitchen Mayo with a squeeze of lemon and fresh cracked pepper. How to Eat an Artichoke This part is easy. Once your artichoke is cooled, peel the leaves off of one by one, dip in … Continue reading “How to Cook and Eat an Artichoke”
Crispy on the outside, tender on the inside, coconut shrimp is a perfect appetizer or main event for any back patio supper.
Last-minute seafood cravings? No problem. This coconut shrimp recipe comes together in less time than it would take to pick up take out. It is prepared in the oven instead of the traditional pan-fry method, which creates a crunchy coating with hands-off cook time and easy cleanup.
Let’s get started.
Crab cakes may remind you of cocktail parties, weddings, or sun-soaked getaways to the seashore where you seek refuge from the sun at a fish shack that serves only the freshest local seafood. Most traditional crab cake recipes include breadcrumbs or flour (or both) and are deep fried in vegetable oil so the end result is a greasy, bready puck that disrespects the naturally sweet, succulent essence of lump crabmeat. We remade the classic crab cake to make it Primal and keto-friendly. Don’t be put off by the long list of ingredients; we like the way the vegetables and seasonings accentuate the crab, but if you prefer a pared-down version, the crab, almond flour, herbs, mayo, egg, lemon juice, salt and pepper would make a perfectly lovely crab cake, too.
The best appetizers should be a surprising, satisfying confluence of flavor and texture—in a single mouthful. Yes, it’s a bit of a tall order, isn’t it? Nevertheless, we think the salty, crisp bite of these bacon-wrapped water chestnuts deliver exactly that. Did we mention the sweet-savory tang of teriyaki is there, too?
But maybe we had you at the word bacon….