I have been so amazed with the many real food bloggers trying liver recently. It is one of those things that is intimidating to make and try for the first time. I hope with more recipes and examples of how to prepare it that everyone gets inspired to try this wonderful energy food.
With spring coming and all the fresh produce starting to pop up I wanted to make a dish with organ meats that focused mainly on fresh produce. Lately I have been eating lots of liver pate on slices of cheese, which is tasty but more of a rich meal or snack. I have tried a stir-fried spicy liver recipe before “Chicken Liver Pepper Fry” which my boyfriend and roommate seem to love. I found it great to have now and then but I can’t handle much spiciness. My tongue was on fire with this one. So I found myself only eating a mouthful or two before I gave up because of the burning. For the record though, that recipe is probably THE best liver recipe and hides all the flavor, if you can handle the spice.
I realized last time I had the peppery livery that the real flavor I enjoyed in the dish was cilantro. So I made liver with no extra spices, just onion, garlic, tomato, and cilantro, and it was good! If you like cilantro, this is the one to try. See my full recipe here in the Liver & Other Organs recipe section.