Wednesday, October 30, 2013

Wednesday’s Helping: Flavorful Suggestions for Liver

Try it out

Can’t find beef liver?  The British actually prepare lambs’ liver using this method.  Remember that chicken liver and pork liver are also available in the U.S.  The liver, no matter what animal, always has an acquired taste that many people initially find off-putting.  Some recipes call for soaking the liver in lemon juice for hours.  We suggest adding a sprinkle of paprika, red pepper flakes, or even chili powder.  These “warm spices” can help cut into the “metallic” liver flavors.  Try substituting the yellow onion for leeks or scallions in a pinch.  The addition of chopped chives is also a tasty bet.             

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