Liver and Onions
When we added Liver and Onions to the menu for the Foster Group Home, I really didn’t think it would work. However, the House Cook is from Haiti and his recipe is the best I’ve ever had.
Nothing is measured so you will have to play with it a bit. This is how Mario creates his magic for around 25 kids plus staff. The kids get a big boost in nutrients with this recipe and even more when you use wagyu beef and pastured beef.
Chicken Stock (Big House budget is this Chicken Base)
Lots of Onions and Mushrooms (5 times more than I thought).
The beef liver came in a box and was frozen in planks. Mario seasoned the frozen planks with garlic, cumin, salt, and paprika.
Sear these frozen beef liver planks on both sides until almost done.
Simultaneously, sautée the vegetables in olive oil.
Place liver and vegetables in a pan and cover with vegetables and the oil.
Warm in the oven at 200ºF for 15-30 minutes.
There isn’t any sound in this video but you can visualize the process to adapt in your home on a smaller scale. Mario stated that if you can find the liver from a calf, it is much more moist with a less game-y flavor.
We simply serve into plates with a green vegetable and mashed potatoes or rice. It may be good with chicken liver but this meal was made with a box of frozen beef liver steaks. It was incredible!
All the kids and staff ate it, but it was perceived to be steak and onions and no one said otherwise. Somehow the word “liver” dries up my mouth, so I appreciated the voided words. The enormous quantities of garlic, onion, with the strong flavors of the mushroom and olive oil must be the magic. I made this recipe at home and it was pretty good, but I’m going to make it with more garlic, onions, mushrooms, and olive oil next time.
Hope this gives you a little more opportunity and courage to try this nutrient dense food that has huge immune building qualities! I post the “why” in this post.
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