Ooooh-weeee am I excited to post this beef liver recipe! As I said in my Kitchen Goals post, it was high time I did something with that beef liver that’s been staring back at me for months from my freezer. I knew that to get it by the kids, and also myself because I can be just as bad about eating “icky” foods, it would have to be well hidden. I decided to make a recipe that has all the strong flavors I love in one dish. If you like all these things, too, then you’ll be golden: onions, garlic, cream cheese, sausage, and the jalapenos are optional, but SO GOOD.
Why in the world would you WANT to eat liver anyway?
Find out why it is THE number one superfood!
Hint: Liver contains more nutrients gram for gram than ANY OTHER FOOD!) Also you can click here to read about the benefits of these sacred foods from the Weston Price Foundation.
As you may have guessed, this beef liver recipe is my own variation on a Jalapeño Poppers recipe.
So hmmm, what should I call it? “Jalapeño Poppers with Organ Meat?” That doesn’t have the “ring” I was looking for… I’ll go with this: Jalapeño Poppers with a Superfood Twist!
I even got it by our teenager!
He got home from school just as I was finishing the recipe (and quickly stirring in the pieces of liver before he caught on), and you would have been proud. I was so smooth and casual… “We’re having these with leftovers for dinner, but do you want a few now?” He said yes and ate a few. He never had a clue!! This from the kid who saw the package of liver in the frig last night and said, “What’s the liver doing in our frig? Don’t think I’m eating any of that!” He he he… I can’t describe the giddy feeling inside me right now! Kent & I and the other kids can eat pâté or braunschwieger once in a while, but it’s not something we’d keep coming back for. But this recipe I would for sure. As a matter of fact, as I’m writing this I’m eating the leftovers, yum! Our ten year old said, “I LOVE this dip, Mom!” At dinner that night our teen just ate and ate. The two younger kids ate it but didn’t say much, I think the onion flavor was too strong for them. That was the point, to cover any other flavors!
Keep in mind that when you’re making this it might have a bit of a smell at times and it looks kind of globby as you put it into the pan, but when you know what a superfood it is, you can be a big boy or girl and just do it. Sally Fallon, Rami Nagel, and many others in the Real Food movement place liver at THE TOP of the list of foods that are the BEST for us and insist that we really need to try getting it into our diets.
Jalapeño Poppers with a Superfood Twist! (Beef Liver Recipe)
(Use as many organic ingredients as you can. Find safe, pastured meats and beef tallow for frying here.)
- 2 8-ounce packages cream cheese
- 4 Tablespoons pastured butter
- Sea salt
- 1 large onion, chopped small
- 3 or 4 large cloves of minced garlic
- 1/3 to 1/2 pound ground sausage
- bacon grease or ghee
- About 1# beef liver (from grassfed cows — find safe liver here)
- 12 jalepenos
- Shredded cheddar cheese
- Toss the cream cheese into a glass bowl so it can start getting soft (or use homemade cream cheese).
- Melt butter in a frying pan.
- Add a few dashes of salt, onion, and garlic. Sauté until browned well. Put these into the bowl.
- Add sausage to the pan and cook ‘til browned. (I keep this cooked in the freezer to toss into our breakfast eggs, so I just heated that back up in the pan.) Add this to the bowl. (Find pastured pork here.)
- Here’s where it gets interesting. Add a little bacon grease or ghee to the pan and fry the liver on both sides until it’s just brown in the middle. I know this picture makes it look gross, but you can do it. (Think of the money you could save on orthodontics…that’s what I’m shooting for, at least with our younger kids!)
- In the meantime, start cleaning the seeds and stuff out of your jalapenos.
- This part will take some time but it’s worth it: cut the liver up into SMALL pieces. As I did this I made sure to remove any small pieces of goobers that were grizzly or wouldn’t cut up well. There weren’t many of these pieces, but I knew they would be found within moments by the kids if I didn’t get ‘em out.
- Add the liver to your bowl. I added only 1/4 cup of these liver pieces since it was our first go at this. Next time I’ll add more. I froze the rest of it and will be using it here and there as I sneak the liver into various meals. (Thanks to Katie for these ideas.)
- Now mix it all up good with a few more dashes of sea salt.
- Stuff your jalapenos. I had a couple cups or so of dip leftover which I served with crackers for the kids who don’t like spicy foods.
- Sprinkle with shredded cheddar, bake at 350* until poppers are hot and cheese is golden. About 12 minutes or so.
Makes 24 poppers.