SubscribeEl Pato Liver
Table of contents for A Little Home Cookin’
- First, We Have to Render Fat
- Replacing Spaghetti, Low-Carb Style
- Guacamole
- Easy Crockpot Ribs
- Cooking A Beef Heart
- Liver Chili
- El Pato Liver
- How To Make Sauerkraut; Or, How To…
- 15-Minute Tilapia
- Tongue - It Ain’t Pretty, But It’s Tasty
- Two Easy Recipes
- Two Very Simple And Tasty Meals: A Steak and A Skillet Meal
- Guest Post: Onion and Parsley Salad
Last night, I had a package of grassfed beef liver thawed, but wasn’t really in the mood for plain ol’ liver and onions with mustard. So I grabbed a trusty can of El Pato out of the pantry and started creating. I sauteed two medium onions and then added the liver (1.5lbs). When the liver was nearly cooked, I added the can of El Pato, 6 cloves of garlic, and about 2 tbsp of cumin. I let it all simmer for a few minutes to finish cooking and to let the flavors infuse.
Here it is in my new cast-iron skillet (birthday present):
The only thing I’d do differently is to add another can of El Pato. I cut up half of this and served it alongside a baked sweet potato with coconut cream. That’s my first time using coconut cream for sweet potatoes (I ran out of coconut oil) and man-oh-man is it amazing. I could see myself converting to using the cream far more than the oil. Yes, the cream is that good. I think I could eat it by the spoonful.
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Filed in Recipes and Cooking 4 Comments so far
Joe Matasic on 19 Dec 2007 at 11:28 am #
Next time I order grass fed beef. I’m going to get some liver or other organ meat to try. I refused to try it as a kid. Then again my diet now completely shocks and beats my parents by a long shot. Just really never thought about trying organ meat until you keep bringing it up.
I need to think up uses for coconut oil. The sweet potato sounds interesting. I don’t really eat that much starchy veggies though. I’ve used it for various dishes and my fiancee complains about me ruining what would be a good dish.
Jay Cohen on 19 Dec 2007 at 9:21 pm #
Had liver, collard greens, scrambled egg, garlic for lunch. Tomorrow ground lamb patties.
Scott, great blog, look at daily.
Thanks.
Scott Weigle on 20 Dec 2007 at 10:46 am #
How is coconut cream different from coconut milk in a can? Is it like whipped cream at room temp or what? Can a person make it themselves? What is your source?
Thanks for the great information.
Scott Kustes on 20 Dec 2007 at 11:58 am #
Joe, you should definitely try liver. Heart and tongue are more muscle flavored than organ flavored, so they might be a nice stepping stone. I don’t eat a lot of starchy veggies either, usually only after intense workouts. I “earn my carbs”.
Jay…mmmm. A couple times I took a lb of liver, a lb of ground beef, onions, garlic and kale, and sauteed it all up with some wheat-free tamari and curry powder. Good eats there!
Scott,
My source is Tropical Traditions. It’s actually coconut cream concentrate, but it’s so good I can eat it straight. It’s solid at room temp, so you have to drop it into a pan of hot water to get it to loosen up. It’s basically the cream part of the coconut milk. I assume you could make it yourself if you desired to. One day I may attempt that. I am planning to get some coconuts soon to try making coconut kefir, so maybe I’ll figure out how to make cream.
Cheers
Scott