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
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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- Rosemary Chicken Liver Skewers
This post is part of Real Food Wednesdays
Rosemary Garlic Lamb Chops with Mint Peas and Wild Rice
Local, pastured lamb loin chops with rosemary garlic demi-glace, fresh peas with fried shallots and mint, and mushroom wild rice.
C’est si bon!
Rosemary Garlic Lamb Chops with Mint Peas and Wild Rice
lamb loin chops from premiumlamb.com via greenling.com
Marinate lamb chops in olive oil, chopped garlic, fresh rosemary, freshly-ground pepper and a three-fingered pinch of coarse sea salt for 4 or more hours (refrigerated). Allow to come up to room temperature before cooking.
Rinse and prepare true wild rice according to package directions, about 1 hour. Add sautéed wild mushrooms, a teaspoon of pastured butter and salt and pepper to taste. Keep warm.
Lightly steam fresh peas until about 2/3 done, then transfer to a skillet with pastured butter and chopped shallots. Fry until browned, then season with chopped fresh mint, parsley and salt and pepper to taste. Keep warm.
Quickly sear lamb chops in a very hot skillet with butter and a little of the marinade until well browned but still rare. Transfer to a side plate.
De-glaze the pan with burgundy then scrape up all the brown bits with the side of a wooden spoon. Add a little brown stock, reduce and finish with demi-glace and fresh rosemary.
Set the rare lamb chops in the pan with the demi-glace until warmed through, about 2-3 minutes.
To serve, heap wild rice in the center of a dinner plate and arrange lamb chops around the perimeter. Spoon demi-glace over the top, then spoon peas in between the chops and garnish with additional mint and parsley.
This post is part of Food Renegade’s Fight Back Fridays
Black Pepper and Rosemary Sweet Potato Crisps
Move over, junk food.. these healthy, real-food crisps taste great!
Black Pepper and Rosemary Sweet Potato Crisps
Fresh sweet potatoes or garnet yams, peeled, rinsed and patted dry
Fresh rosemary, minced
Cracked black pepper
Sea salt
Olive oil for misting
Don’t like rosemary or want something different? Try homemade smoked chili powder!
Peel and slice sweet potatoes or garnet yams into 1/16 inch rounds. Rinse briefly in cold filtered water and pat dry.
Arrange rounds on a baking sheet lined with parchment paper, and lightly mist with virgin (not extra virgin) olive oil (an oil atomizer works best for this) and bake at 320 degrees for 20 minutes.
Remove tray from oven, flip the potatoes over and lightly mist with oil once again. Sprinkle with sea salt, black pepper and rosemary and bake for another 10 minutes, or until the edges just barely begin to brown.
The chips will crisp as they cool.
Serve with homemade fermented ketchup.
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- Black Pepper and Rosemary Sweet Potato Crisps
Like this:
Sunday Chicken
You might also like this recipe for Zuni Roast Chicken with Bread Salad
Roast chicken and vegetables is a densely nutritional, healing meal. Here’s a really tasty all-in-one-pan recipe using olive oil, lemon and fresh herbs..
Herb Roasted Chicken with Root Vegetables
Partially peel and par-boil a few potatoes in salted water. Drain, bash and set aside.
Wash a fresh, pastured chicken inside and out with plenty of kosher salt and cold, filtered water. Pat dry.
Stuff the cavity of the bird with fresh rosemary, sage and thyme and set in a large heavy skillet.
Surround the bird with potatoes and coarsely chopped garlic, leeks, purple carrots, beets or whatever root vegetables you have on hand.
Cut a lemon in half and squeeze the juice over the contents of the pan. Add fresh herbs and drizzle everything with olive oil and season with sea salt and cracked pepper.
Roast at 400 degrees until juices run clear, about 1 hour. Allow to rest 10 minutes before carving and serving with pan juices.
Save the bones for soup stock.
Pistachio Crusted Pork Tenderloin with Lingonberry Port Reduction
Local, pastured pork tenderloin in a savory crust with lingonberries, rosemary and port wine..
In a food processor, pulse together savory croutons, pistachios, garlic, sea salt, peppercorns, dried lemon peel, coriander and parsley.
Dip the trimmed and chilled pork tenderloin in a lightly beaten pastured egg, coating thoroughly.
Roll the pork in the crouton and nut mix, pressing with your hands to coat all surfaces. Transfer pork to the freezer for to set up while preheating both a skillet and the oven.
Quickly brown the pork on all sides in a skillet with olive oil to bond the egg and coating. Transfer to a 400 hundred degree oven and cook until medium. Transfer to a cutting board to rest for 5 minutes.
Meanwhile, fry sliced red burgundy onion, fresh rosemary and red pepper flakes in a little butter.
Add port wine and reduce by half. Add lingonberries and simmer 5 minutes.
Spoon sauce onto plate and place thick, bias-cut slices of pork on top. Dress with slivered onion tops.
