Actually cooking organ meats week after week
Pate with Italian Sausage Seasonings is the second pâté with sausage seasonings inspired by Alice Waters. Summer chicken livers are easy to find and perfect for this pâté. And they boast the sacred combination of fat-soluble vitamins (A, D, and K2) that must work together. The media can be so fickle: D getting all the love, A sometimes vilified, and K2 often absent… But the reality is that one without the others may be harmful; these three go hand-in-hand. …
This post is a continuation from last week, when I encouraged readers to choose pastured, grass-finished animals. And includes a recipe for Kidneys with Hazelnut Butter Sauce. It’s a simple recipe – the crispy, buttery nuts pair well with the fleshy kidneys. Yet, while I served these this week, the Kidneys with Hazelnut Butter are almost an afterthought compared to my musings.
I mention the importance of pastured, grass-fed, grass-finished meats often. It’s important for pursuing nutrient-density, improving store-bought pork rinds, purchasing brains, or eating raw meats such as carpaccio, heart tartare, or ground beef.
That said, I want to encourage you to continue to maintain a dialogue with your farmers. Yes, even the ones, or especially the ones, that really are doing everything right….
Crispy fried dough gives way to tender brains, super flavorful with chile and herbs. Brain Empanadas are a great vehicle for getting this cholesterol-rich superfood into your family.
Brains are having a revival, but quality matters and it’s up to us to know our farmers, ask our butcher and chefs about their sourcing, and procure grass-fed meats and organs.
Yes, the USDA intends to regulate beef brains to ensure quality – but quality goes much deeper than USDA guidelines. Insist on feeding your family pastured meats. All of our ruminants should be grass-fed, grass-finished to respect the animal, benefit the land and improve our health….