Monthly Archives: September 2009

Rosemary Chicken Liver Skewers

(you might also like this recipe)

Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes and mushroom & onion gravy..

Rosemary Chicken Liver Skewers
Rosemary Chicken Liver Skewers

For 2 servings

Garlic Smashed Potatoes

3 medium purple potatoes, scrubbed and cut into 1 inch pieces
1-2 cloves Chesnok or other strong garlic, minced
1 tablespoon pastured butter
2 tablespoons fresh whole milk
sea salt and cracked pepper

Boil potatoes in salted water until tender. Pour off all but 2 ounces of water and keep hot until 5 minutes before ready to serve.  To finish, pour off any remaining water and stir in butter and garlic.  Mash with a flat-faced potato masher and thin slightly with milk.  Season to taste with salt and pepper.

Mushroom and Onion Gravy

1 tablespoon pastured butter
1 palm-full pearl onions
1 palm-full large brown mushrooms, quartered
1 oz Armagnac or brandy
4 oz roasted chicken stock
1 1/2 teaspoons roux
sea salt and cracked pepper

Sauté mushrooms and onions in butter in a heavy skillet over medium heat until well browned.  Off-heat, de-glaze the pan with 1 oz Armagnac or brandy.  Return to heat and add chicken stock.  Reduce slightly, then whisk in a little roux to tighten.  Season to taste with salt and pepper.  Whisk in a knob of cold butter just before serving.

Rosemary Chicken Liver Skewers

12 oz fresh, pastured chicken livers, cleaned, rinsed and patted dry
4 6-inch rosemary skewers
1 tablespoon rendered chicken fat
1 tablespoon pastured butter
sea salt and cracked pepper

Thread 2-3 plump chicken livers onto each of 4 6-inch rosemary skewers.  Set on paper towels and pat dry.  Season with salt and pepper.

Sear livers on all sides in chicken fat and butter in a heavy skillet over medium-high heat until nicely browned and medium-rare to medium doneness.  Add 2 tablespoons chicken stock and allow to sit 2 minutes.

To serve, mound smashed potatoes in the center of a large plate.  Place 2 skewers on top of the potatoes then spoon gravy over the top.  Garnish with bits of herbs and greens.

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This post is part of Real Food Wednesdays


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Tuesday Twister

Each Tuesday, Wardeh at gnowfglins.com encourages us to share what we’ve been up to in our kitchens over the past week.

Gravitating towards a more primal diet, my focus this last week has primarily been on simple, fresh ingredients that are served raw and/or minimally-cooked.

Here are a few examples..

1) Loin of Rabbit with Pancetta, Porcini and Wild Onions De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly..

2) Bengal Lentils with Pea Shoots and Wild Pomegranate A traditional, healing dish of sprouted lentils in a spicy, savory tomato sauce with toasted whole spices, onions, peppers, pea shoots and wild pomegranate seeds..

3) Antidote Salad At home this evening, I knew I needed to make up for the nutritionally empty & otherwise damaging lunch, so I gathered up what I could from the garden, pantry and fridge and made this Antidote Dinner Salad..

4) Filet de Bœuf Béarnaise Pan-roasted grass-fed filet mignon, asparagus tips, shiitake mushrooms, heirloom tomato and sauce béarnaise..

5) Corn Spaghetti with Duck Egg Aioli Pungent Chesnok red garlic, duck eggs and 100% organic corn pasta..

Overall, a pretty satisfying, nourishing week.   Now let’s go see what wonders await at the home of the Tuesday Twister!


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Corn Spaghetti with Duck Egg Aioli

Gluten-free, 100% corn spaghetti with fresh herbs, roasted vegetables and a rich duck egg aioli..

Corn Pasta with Egg Sauce
Corn Spaghetti with Duck Egg Aioli

Make a traditional aioli, substituting pastured duck eggs for chicken eggs, and using a bold garlic such as Chesnok red.  Add minced fresh opal basil, oregano, frisée (curly endive), a tiny bit of fresh lemon juice and plenty of sea salt and cracked pepper.  Set aside.

Boil one quart of filtered water with one teaspoon sea salt for every 4oz of corn spaghetti.  Swirl the water, add the pasta and cook al dente, about 7 minutes. Drain, but do not rinse.  Keep warm.

Broil 3/4 inch-thick slices of heirloom tomato seasoned with sea salt and freshly-ground black pepper until brilliant red and blistered. Hold in warm oven.

Meanwhile, quickly sauté onions and Italian roasting peppers in a bit of oil over high heat until just softened.

Toss the pasta with the sautéed vegetables, then stir in the aioli.

To serve, arrange pasta in the middle of a large plate and use a spatula to place the broiled tomato on top.  Shave a little Pecorino over all and garnish with additional minced herbs.


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Filet de Bœuf Béarnaise

(Like steak? You might also like this and this)

Pan-roasted grass-fed filet mignon, asparagus tips, shiitake mushrooms, heirloom tomato and sauce béarnaise..

Filet
Filet de Bœuf Béarnaise

Lightly coat all sides of a thick-cut beef tenderloin filet with coarse sea salt.  Wrap in brown paper and refrigerate overnight, turning once.

Blot the filet with paper towels to remove the surface moisture and any remaining salt.  Allow to come to room temperature.

Combine asparagus tips, quartered shiitake mushrooms, chopped garlic, shallots, melted butter, sea salt and freshly-ground black pepper. Set aside.

Make sauce béarnaise.  Keep warm.

Heat a cast iron skillet over medium heat for 15 minutes.  Sear the filet on all sides until well browned but still rare.  Remove from heat.

Remove the steak from the pan and put thick circles of heirloom tomato in its place.  Season lightly with salt and pepper.

Center the steak on top of the tomatoes, and spread the asparagus mixture around the perimeter.

Place the pan in a 400 degree oven and roast until the filet is barely medium rare, about 12 minutes.

Remove from the oven and allow to stand 5 minutes (the steak will continue to cook).

Use a spatula to transfer the steak and tomato to a dinner plate.  Top with roasted asparagus mixture, then dress with sauce béarnaise.

Duck Egg Migajas

A variation of the traditional Tex-Mex migas, this is a shirred duck egg with pork sausage, poblano peppers,  queso cotija, pico de gallo and fried corn tortilla strips..

Duck Egg Migas
Duck Egg Migajas

Cook pastured ground pork seasoned with salt, cumin seed and Mexican oregano in a heavy skillet until brown and crumbly.

Pour off all but a teaspoon of fat, then use a wooden spoon to make a well in the middle of the pan.  Crack one or more duck eggs (substitute chicken eggs) into the well, and season lightly with sea salt and freshly-ground pepper.

Scatter diced poblano peppers and fresh tomato wedges around the perimeter of the pan, then sprinkle queso cotija (substitute Parmesan) over the top.

Place the pan in a 400 degree oven until the eggs are shirred (baked) to your preferred degree of doneness.

Meanwhile, fry strips of corn torillas in a bit of leaf lard or reserved pork fat until crispy.  Drain on paper towels.

To serve, use 2 wide spatulas to transfer the contents of the skillet to a dinner plate.  Dress with fresh pico de gallo and garnish with tortilla strips.  Beans and hot sauce may be offered on the side if you like.




Antidote Salad

Today’s post isn’t so much about any particular dish (although this salad was really good) as it is a reminder to myself of why I choose to eat clean, healthy nourishing food.

Earlier today I ate a cheeseburger & fries with the guys at a local joint. While the food tasted OK at the time, I knew I was in trouble less than an hour later when the industrial CAFO burger & potatoes fried in God-knows-what kind of unnatural hydrogenated oil together felt like a greasy, soggy bowling ball in my gut.   Back at work, I resisted the urge to crawl under my desk & sleep it off.

It is readily apparent why America is so sick.

At home this evening, I knew I needed to make up for the nutritionally empty & otherwise damaging lunch, so I gathered up what I could from the garden, pantry and fridge and made this Antidote Dinner Salad..

Antidote Salad
Antidote Salad

Kamut pasta, raw virgin olive oil, raw and pickled peppers, olives, scallions, Lupini beans, avocado, anchovies, fresh basil and oregano, tomatoes, watercress, pea shoots, prosciutto, white balsamic and lots of coarse sea salt and freshly-ground pepper.

I swear I felt completely restored almost immediately!

Be a Food Renegade – Fight back against the Standard American Diet (SAD) !


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