Re: I made my husband eat pork liver and LIKE IT! mwahahaha!

[Guest guest]

At 01:11 PM 12/31/04 -0800, you wrote:

>

>Last night I fired up the food grinder and threw in a pork liver

>poached in chicken broth (what I had to hand), chunks of leftover ham,

>very cold butter, big fatty chunks of bacon ends, and leftover

>rice--kind of a boudin effect. Added whole and crushed peppercorns,

>herbes de provence, a very small amount of red pepper flakes, some

>sherry in lieu of brandy (god that would have been PERFECT if I'd had

>brandy). Fried in patties though really I wanted to chuck it in the

>oven with strips of lard and a weight on top and treat it like a pate.

>But he wouldn't eat pate whereas he would eat " sausage. " He ate it with

>mustard and declared it very, very good, despite knowing it contained

>pork liver. He detests liver. But he ate this like a starving man. The

>girls ate it too. Tonight, to be made in little meatballs, maybe with

>rye bread crumbs (no comments from the GF peanut gallery) and served in

>leftover ham gravy over rice. Very rich stuff, though; a little went a

>very long ways and I have this huge vat of it.

>

>ha! I have the pork heart and a whole other lobe of liver in the

>freezer! Must get brandy! mwahahahaha!

>

>Lynn S.

>of the evil-organ-meat-sausage-making S's...

Awwww, geeze, Lynn, you're making me hungry. *whine*

*files that post away in the " you have to eat liver " folder*

MFJ

Once, poets were magicians. Poets were strong, stronger than warriors or

kings - stronger than old hapless gods. And they will be strong once

again. ~Greg Bear

[Guest guest]

Lynn, that sounds delicious! Thanks for sharing. Sadly, I'm all out of

pork liver. My children and husband will eat it cooked gently in butter.

: ) That means it went fast. I do have some heart in the freezer

though... and beef heart. Must find something to do with the beef heart.

Rhea

[Guest guest]

> Lynn, that sounds delicious! Thanks for sharing. Sadly, I'm all out

> of

> pork liver. My children and husband will eat it cooked gently in

> butter.

> : ) That means it went fast. I do have some heart in the freezer

> though... and beef heart. Must find something to do with the beef

> heart.

My mom says they used to stuff them and roast them like a chicken. Or,

failing that, chuck it in a food grinder!

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.knitting911.net

[Guest guest]

Oh Lynn you may have just created a legend ....like coconut chocolates....

Mind if I forward this post to my local group??

Thanks

Lynn R (the panting to try this recipe Lynn)

> Last night I fired up the food grinder and threw in a pork liver

> poached in chicken broth (what I had to hand), chunks of leftover ham,

> very cold butter, big fatty chunks of bacon ends, and leftover

> rice--kind of a boudin effect. Added whole and crushed peppercorns,

> herbes de provence, a very small amount of red pepper flakes, some

> sherry in lieu of brandy (god that would have been PERFECT if I'd had

> brandy). Fried in patties though really I wanted to chuck it in the

> oven with strips of lard and a weight on top and treat it like a pate.

> But he wouldn't eat pate whereas he would eat " sausage. " He ate it with

> mustard and declared it very, very good, despite knowing it contained

> pork liver. He detests liver. But he ate this like a starving man. The

> girls ate it too. Tonight, to be made in little meatballs, maybe with

> rye bread crumbs (no comments from the GF peanut gallery) and served in

> leftover ham gravy over rice. Very rich stuff, though; a little went a

> very long ways and I have this huge vat of it.

>

> ha! I have the pork heart and a whole other lobe of liver in the

> freezer! Must get brandy! mwahahahaha!

>

> Lynn S.

> of the evil-organ-meat-sausage-making S's...

>

> ------

> Lynn Siprelle * web developer, writer, mama, fiber junky

> http://www.siprelle.com * http://www.thenewhomemaker.com

> http://www.democracyfororegon.com * http://www.knitting911.net

[Guest guest]

> Oh Lynn you may have just created a legend ....like coconut

> chocolates....

> Mind if I forward this post to my local group?

Sure, help yourself! I kinda fudged it from a boudin recipe I found

online which called for rice and pork liver because loves boudin

(and agreed readily to the pork liver if it'd come out boudin-like),

along with the chicken liver pate recipe in NT and my own muddlings

with pates etc in the past. I would really use brandy not sherry, or

even applejack if you have it. I just used what I had. You could also

make it with pork rather than ham, cooked or raw. The liver MUST be

cooked, it just wouldn't work otherwise, and so must the rice. And the

butter should be cold before it goes through the grinder. I will say

that my experiments at meatballs poached in broth didn't turn out, but

if I used bread crumbs and/or eggs (the former I have but not the

latter right now) they might hold together in the broth.

I'll be putting this up on my website at some point today:

http://www.thenewhomemaker.com/recipe

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.knitting911.net