I am not a huge liver fan, however, there are often times my body needs iron and protein and I find myself craving liver, which is a potent source of both these nutrients. This is a recipe in the process of evolving, my attempt to make liver palatable and enjoyable for those times I crave it. So far, this is easy and always satisfying, and gets rid of that heavy, gamey liver flavor.
I like to serve this over boiled Kasha; the robust and unusual flavor of that grain seems to complement liver instead of being “lost”.
ready in about 30 minutes;
serves 2
You might need to buy:
- tspn garlic powder
- COATING:
- tspn garlic powder
- tspn sugar
- salt and pepper to taste
- tspn paprika
- tspn tumeric
- tobasco sauce
- extra virgin olive oil
- SAUCE:
- tspn tumeric
- tspn paprika
- tspn season salt
- fresh ground black pepper
Southern tradition to eat this on New Years Day, to bring luck to upcoming year.
ready in about two hours and 20 minutes;
serves 6
You might need to buy:
- lib. black eyed peas
- smoked ham hocks
- celery
- chopped onions
- water
- chicken bouillon cube
- ham bouillion cubes
- bay leaves
- Salt and pepper to taste
- Additonal seasonings as desired:
- up to 1/2 tsp liquid smoke
- tspn ground chipotle
- BBQ sauce
- cayenne pepper
- worcestershire sauce
- dry red wine OR 1/8 c red wine vinegar
I have seen this stuffed eggplant dish win converts; people who don’t like eggplant have requested seconds.
ready in about an hour and 50 minutes;
serves 6
You might need to buy:
- whole wheat bread crumbs
- olive oil
- salt to taste
- olive oil
- chopped or thinly sliced onions
- STUFFING:
- small to medium eggplants
- GARNISH: