Last week, in honor of Labor Day cookouts, I posted my husband’s grilled Beer Can Chicken recipe. This week I am posting his Grilled Liver and Onions recipe.
I do not know what liver tastes like because I am a pescatarian. I have never eaten meat. My husband however loves liver. I know that liver is very nutritious and can be tasty if cooked correctly. In this recipe my husband added fresh beets and scallions for additional flavor and nutrition.
12 ounces of beef liver cut into bite sized pieces
1 red onion sliced into rings
2 beets chopped into large pieces
2 Tbsp extra virgin olive oil
1 tsp of cumin seeds
1 tsp of red chili flakes
sea salt and fresh cracked pepper to taste
1 large scallion, trimmed and cleaned
Toss the beets and onions with extra virgin olive oil, cumin seeds, salt and pepper
Heat the grill on the high setting
Place the veggies on a piece of heavy duty foil and put on the hot grill
Close the grill cover and the veggies until they are partially cooked. This should take about 5 minutes, depending on how hot your grill is.
Now add the liver to the veggies
Season the liver with a sprinkling if cumin seeds, red chili flakes, salt and pepper
Close the grill cover and cook the liver until the edges of the liver turn opaque but the liver is not yet fully cooked through. This should take about 5 minutes.
Place the scallion on top of the liver
Close the grill cover and cook until the scallion is charred and the liver is cooked through. Check every 5 minutes to make sure the liver does not overcook.
Liver is an inexpensive, nutrient dense super food. It is high in protein, low in calories and full of vitamins and minerals. It used to be very popular but has fallen out of favor. Try this recipe and see if you like it.
My husband paired the Grilled Liver and Onions with a unique cocktail that he called, Chili Cherry Bourbon. I will post this cocktail recipe next week.
Please leave me a comment to let me know what you think of this recipe. Your feedback is really appreciated. 🙂
Summer is almost over !!! I can’t believe that Labor Day weekend is already here. In our home, I am the pescatarian while my husband eats everything. Most days I cook the non-meat dishes in the kitchen while my husband cooks his meat on the grill outside. In honor of Labor Day celebrations and cookouts, I have decided to post my husband’s Beer Can Chicken.
1 whole chicken
1 can of your favorite beer
enough olive oil to coat the chicken
enough sea salt and freshly ground pepper to coat the chicken
PREPPING THE CHICKEN:
COOKING THE CHICKEN:
This is a simple recipe for a backyard cookout. It can be served with a variety of side dishes and salads. I know potato salad is a summer favorite, but if you want to keep a Ketogenic Lifestyle try my Avocado Mediterranean Salad.
This Grilled Rabbit “Stew” is my husband’s creation. I am a pescatarian, but my husband is an omnivore. We both eat a lot of vegetables and now follow a Ketogenic Lifestyle. My mom was a vegetarian and raised me that way. However, my dad does eat meat and I learned how to cook meat for him. I myself was a vegetarian until about 20 years ago when I started eating fish. Most of my recipes tend to be vegan, vegetarian or seafood. These days my husband cooks meat for himself and I cook the other dishes. If grilling is involved, I may do the marinade, but the grill is my husband’s territory. He made this dish and I have decided to let him write up his recipe.
1 red onion halved and sliced
2 medium sized tomatoes cut into 8ths
2 medium sized green peppers cut into 6ths
1 jalapeno sliced including seeds, leave the seeds out if you don’t want it spicy
1 zucchini cut lengthwise and sliced
salt and pepper to taste
1/2 Shiner beer, I used a mango kolsch, I drank the rest.
1 rabbit cleaned and cut into 8 pieces
Someone gave me the rabbit, if you don’t have rabbit you can use chicken, skinned.
place a sheet of tin foil in an aluminum roasting pan
drizzle olive oil on the sheet of tin foil
lay the veggies on the sheet
drizzle more oil and add salt and pepper
add the rabbit and add more oil and salt and pepper
put your grill on medium heat and start the cooking with grill lid open
when it starts sizzling add the beer
close the grill lid and cook for about 40 minutes
turn up the heat to high to finish the dish and add color to the rabbit. Cook on high for about 10 minutes.
When the rabbit is browned and cooked through it is ready to eat.
You will find a delicious golden gravy under the veggies to pour over the dish when it is served.