Last night I tried making liver and onions for the first time (never eaten it either).  Why, you might ask?  Well, we bought a half of a cow a couple years back, and lurking in the deep freeze was a package of pre-sliced liver.  So I thought I’d give it a go.  The recipe I found suggested soaking the liver in lemon juice for a few hours before cooking, then dredging in flour, salt and pepper before sauteeing.  So that’s what I did. 

The end result?  I don’t much care for liver and onions, I now know.  You never know ‘til you try. .  My wife, who has had it before, said it was a good batch.  I’ll stick to chicken livers.

This stuff is really good!  I’ve been using it on sandwiches and hot dogs.  Nice, cholesterol free alternative with a very good flavor.  I’m a big miso fan anyway, but I think this has a wider appeal.  I found it at New Seasons.

These worked out well as a taco filling…

I took some “country style” boneless pork ribs, slapped them in a 9 X 13 baking dish, and sloshed them with a mixture of

• lime juice
• olive oil
• tequila
• garlic paste
• Mexican oregano
• a dash of cumin
• salt
• a fistful of cilantro
• a tablespoon or so of soy lecithin (keeps it from separating, I use Bob’s Redmill brand)

I hit the sauce briefly with the hand blender so it was a smooth consistency.

Baked in the oven at 375° for about an hour, sliced them up across the grain and used for tacos.