I just made a Wifezilla inspired (grass fed)beef liver pate! SO GOOD!

[big brown horse]

So....I was going to make a regular pate with it, but after tasting the cooked liver, I decided I needed some help masking, er balancing, the liver taste a bit more.

I checked out one of the threads on offal, I think it was how to make liver more palatable by Bubblingbrooks and came across a bit of a recipe from Wifezilla, thank you Wifezilla!!! I made her suggestion of eating liver in it's whole state by sauteing it in butter with garlic and onions, then adding rosemary, parmesan, balsamic vinegar and cream. I just pulsed it in the food processor so I could spread it on something. (I'm taking half to a party.)

Saute:
1 lb grass fed beef liver (or use what liver you want)
2 garlic cloves diced
1/2 onion chopped
I used butter and bacon fat to saute in.

Put in food processor when cooled with:
1 fresh clove of garlic diced
1 TBSP chopped fresh rosemary
2 TBSP (or so) balsamic vinegar
2 TBSP cream (I used kefir)
1/2 cup of parmesan cheese
sea salt and pepper to taste

Let her rip!

Spread it into a bowl and top with melted butter. Should be ok in fridge for 1 week and it freezes well.

It is the most fantastic pate I've ever had. I think my daughter is going to love it.

 

[big brown horse]

(Put all of the butter/fat that you sauteed everything in (and garlic and onion) into the food processor with the liver.)

 

[Wifezilla]

I never thought to make it in to a spread!!! Brilliant!

 

[big brown horse]

I know right??

And folks you can play around with the measured amounts of stuff. I just guessed on the measuring, and tasted it a lot in between pulsing in the processor.

Now Wifezilla what can we (low carbers) spread this on? (For the party I'm going to bring a sliced and toasted baguette.)

 

[ohiofarmgirl]

hey BBH!

yummmm!!! i made chicken liver pate the other nite. delish!

 

[big brown horse]

Hey OFG! I missed you! (Login trouble no more!!)

YUM I love chicken liver! I can't get any pastured chicken (anything) around here without spending an arm and a leg. Meat birds are in my near future though.

 

[ohiofarmgirl]

you totally need to do the creepy meats! ours are so big we are calling them Meat Balls!

oh!.. um.. sending you a pm just thought of something....

 

[Wifezilla]

Instead of crackers, you can put it on thin slices of jicama or cucumber. I do that with braunschweiger.

 

[noobiechickenlady]

That sounds abso-freaking-lutely delicious!

Hehehe, I ate my last pate straight out of the bowl

 

[Bubblingbrooks]

I know right??

And folks you can play around with the measured amounts of stuff. I just guessed on the measuring, and tasted it a lot in between pulsing in the processor.

Now Wifezilla what can we (low carbers) spread this on? (For the party I'm going to bring a sliced and toasted baguette.)

Anything made with sprouted grains, will have 75% less carbs then an unsprouted version.