Enter this very quick and simple (and also very traditional) recipe that helps liver go down easy and is, *probably*, kid friendly as long as you don't tell them it's liver. (Ok, ok. I guess it will depend on the kid). As for me and Mr. Diaz, we always look forward to the next liver day.
Liver and Onions
85 - 100g chicken, beef, or pork liver per person
1 small or medium onion per person
2 - 4 strips of bacon per person
(Optional : 1 to 2 chilli peppers if you like it spicy)
1 Tablespoon of butter or coconut oil
Salt and pepper to taste
1. Finely chop the onions and slice the bacon strips according to your preference
2. Mince the liver very finely, until almost pasty. For liver virgins, the super fine mince is key to not having huge chunks of liver especially if it isn't your favorite.
3. Heat the oil on a skillet. Sautee the onions (and chilli if using) until slightly brown. It is important to caramelize the onions because it provides a sweetness that will make the liver more pleasant.
4. Add the bacon to the skillet and sautee until browned.
5. Add the liver and sautee just until it is no longer pink. If you like pink liver, make sure that you had frozen it for at least two weeks to kill all pathogens.
6. Add salt and pepper to taste and enjoy!
What I really love about this recipe is how economical it is. Since people don't appreciate it the way they should, it could be bought on the cheap. So aside from the health benefits, liver day makes me feel like a kitchen champion every time!