Liver, in process.
One of my many culinary-writing goals is to compose a cookbook comprising only recipes for liver (from all different animals). People who discount the edible potential of this organ due to its metallic taste (easily masked or eradicated through proper preparation) are missing out not only on a terrific offal experience but also on an incredibly cheap powerhouse source of nutrients.
I spend a lot of time reading Syrian Foodie in London for inspiration, so when I came across not one but TWO recipes involving liver, I was extremely excited. And, remarkably, I had all the ingredients on hand already save the liver itself.
Like Syrian Foodie in London, I substituted chicken livers for the more traditional lamb livers due to the former's availability. But next pass I will try the latter if I can track some down. Recipe below is slightly adapted from the original.
Ingredients
1 pound chicken livers
2 or 3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped coriander
1 red chili (chopped)
Salt
Pepper
Lemon
Directions
1. Pat chicken livers completely dry with paper towel.
2. Remove any gristle. Or not. (I like the little fatty bits.)
3. Heat olive on medium heat in a wide saucepan.
4. Add liver, garlic, and chili. Cook for about 6-8 minutes until livers show just a smidge of pink.
5. Add coriander, some salt and pepper, then cook until livers are just brown (about 2 more minutes). You want the livers to be tender, so don't overcook.
6. Garnish with more coriander and squeeze of lemon.
I ate this liver with some popcorn and a nice Chardonnay.