Nom Nom Paleo: Food for Humans (25 page)

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Authors: Michelle Tam,Henry Fong

Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy

BOOK: Nom Nom Paleo: Food for Humans
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CHOPPED LIVER + BACON

If you’re like my friend Rebecca, “chopped liver” is synonymous with the gray mush forced upon you by your Jewish grandmother. I don’t have a Bubbe, but if I did, I’m sure she’d cluck disapprovingly at this bacon-infused, highly non-kosher rendition of a classic. But don’t let that stop you from making this savory, nutrient-dense spread for your next party. The combination of eggs, earthy chicken livers, caramelized onions, and crispy bacon will have you scraping the bottom of the bowl with your favorite crudités.

Makes
2
cups
3
slices thick-cut
bacon
, cross-cut into ¼-inch pieces
Hands-on time:
45
minutes
1
small
sweet onion
, thinly sliced
Total time:
45
minutes
1
pound
chicken livers
Kosher salt
Freshly ground
black pepper
3
Perfect Hard-Boiled Eggs
, quartered
2
tablespoons
balsamic vinegar
¼
cup minced fresh
Italian parsley

DO THIS:

  1. C
    ook the bacon in a large skillet over medium heat. Stir occasionally to ensure even browning. Once it’s crisp, transfer the crunchy bacon to a platter with a slotted spoon.
  2. A
    dd the onions to the bacon drippings in the pan. Cook over low heat for
    30
    minutes or until golden and translucent.
  3. T
    rim the livers of any unsightly blood vessels or blobs of fat. Roughly chop the livers. Once the onions are caramelized, add the liver pieces to the pan with the onions.
  4. G
    enerously season the livers with salt and pepper, and sear them over medium-high heat for
    2
    to
    3
    minutes per side or until cooked through.
  5. T
    oss the cooked livers and onions, eggs, and vinegar into the work bowl of a food processor, and pulse until combined. Taste for seasoning; if needed, adjust with salt, pepper, and/or balsamic vinegar.
  6. T
    ransfer the liver to a bowl and top with the reserved bacon bits and minced parsley. Serve with raw veggies.


Don’t turn your nose up at organ meats. Liver is packed with vitamins, minerals, and folic acid, making it one of the most nutrient-rich foods around!
 


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