Baked liver

Chicken liver • Minced meat • labneh • Beetroot • Bell pepper • Tomato • Onion • Salt • Sprinkle of Italian spices • Sprinkle of thyme

pork liver • ground pork • pork fat, cut into small cubes • bread • milk • yellow onions • mirin • minced garlic • butter • neutral oil • five spice powder • fish sauce •

For the broth extract: • olive oil • beef liver, veins removed • slabs Canadian bacon, chopped • cold water • soy sauce • For the liver dumplings: • all purpose flour for dusting • boiled liver • celery stalks • mexican green onion • parsley leaves •

pork liver • Salt • distilled white vinegar • Dairy Milk • fatty pork belly • Unsalted Butter (2 sticks) • large shallot (chopped) • white onion (chopped) • garlic (chopped) • tsb chicken bouillon • sugar • fish sauce •

capon liver, gizzard, and heart, chopped fine • cold water • Marsala wine, Tbs each • flaked seasalt • dried taragon leaves • dried lovage leaves • julliened carrot • julliened celery • mace • large fresh farm egg, white only

whole pork liver, browned in porkfat to bring out the flavor • boneless fresh Pork shoulder with lean back bacon • fresh pork belly with fat side bacon • cold water • brandy • seasalt • butchers pink salt • white ground pepper • each coriander, ginger, garlic, onion powder, red paprika, marjoram, mace, laurel • mustard seeds • black or white sesame seeds • Pork Sausage casings, 42 mm •

+ pounds deboned shoulder pork, 8” long • strip of liver, 6” long • thin slices prosciutto ham • chopped rosemary • crushed garlic cloves • crushed black pepper • olive oil • white cooking wine • green apples, halved

whole chicken livers, frozen, sprinkled with flaked seasalt • flaked seasalt • whole shallots • hardwood smoke pellets • butter • tea leaves, I prefer Lapsang Souchong • Serve with pepper oil pickled mango on the side

Lamb Bone • Smoked Duck Bones with duck parts (such as neck, heart, or liver) • small Onion, roughly chopped • Garlic Cloves • Fresh Rosemary • Fresh Thyme • Bay Leaves • Beef Base • Salt • Black Pepper • Water

chicken livers, soaked in milk 10 minutes, rinse well • Green onion, chopped • buckwheat flour • sesame seeds • lard • Mustard • water • Salt and pepper added after tasting

whole natural winter goose liver, fresh, 1/2 cup • molten goose fat • goose skin, baked crisp and chopped fine, contains salt • shallots, chopped • california brandy • heavy dairy cream • capers • crushed green peppercorns • minced mild black garlic • Sprinkle of Maldon flaked sea salt to be added when served

lamb liver • cured bacon • water or wine • potato, skin on • red onion • red sweet paprika, California Wonder are best for goulash • green spicy pepper, Poblano are best for goulash • Carrot • cabbage leaf • Garlic bulb • bay leaf

lamb liver, sliced thin, veins removed, about 12 slices, optional soak in milk overnight if you prefer a milder lamb flavor • orzo • red onion, quartered • tomato, quartered • carrot, sliced in thin discs • green poblano pepper, seeds removed, sliced • fresh farm egg, beaten • chopped mint, dried or fresh • chopped cilantro, dried or fresh • chopped lovage dried or fresh • chopped oregano, dried or fresh • chicken broth •

young 5 pound duck, roasted • duck skin and scraped meat • molten duck fat • duck liver • chicken livers • shallots, chopped • hardneck peeled garlic cloves, chopped • flaked seasalt, less if using salted bacon • California Brandy, or Masala or Sherry wine • thin slices fresh bacon, one pound

young fresh hen turkey, whole, with liver, heart, gizzard, neck • Grass fed beef, ground • pork, ground • Cashew Nuts • elephant garlic, minced • olive oil • Marjoram • Pepper • (no salt, salt is already in the broth and gravy, and has been injected in commercially processed turkeys) • White wine • Turkey broth • bread for croutons •

frozen chicken livers • water • dry long grain rice, like basmati • oil or margarine • white onion • green onion • carrot • tomato • celery stalk • zucchini, diced • garlic, diced, or granulated dried garlic • soy sauce •

pork belly, (46 % of total weight) • pork shoulder, (23% of weight) • whole pork liver browned, shrinks from 3 pounds fresh. (31% of weight) • brandy (6% weight) • broth or optional heavy cream (6% weight) • each mace, nutmeg, ginger powder, onion powder, mustard powder, granulated garlic per pound • marjoram per pound • Lemon zest per pound • seasalt per pound • Black pepper per pound • Traditional Braunschweiger Sausage casing is 42 mm diameter. For test sausage, use 28 mm casing. Butcher twine

whole 5 pound organic fresh young chicken with all organs, room temperature, deboned, makes 4 pounds of meat and organs and 1 pound of soup carcass • harissa to rub on the skin • For the stuffing: • All chicken organs: Gizzard, liver, heart • thin shaved parma ham slices • Thin cheddar cheese slices • Sweet pepper, scrubbed, slivered • thin fresh green asparagus, whole • Carrot, slivered • mild red Onion, slivered • Beansprouts • Chicken trimmings for stirfry flavor •

liver • bacon • celery soaked in ice water • salt • Paprika • onions • Celery salt • Onion powder

fresh spinach, steamed • fresh swiss chard, steamed • fresh parsley, steamed • diced shallot • elephant garlic bulb, minced • breadcrumbs • large fresh farm egg • fresh or tsp dried sage • single piece liver from pork or lamb • pork or lamb loin • pork or lamb shoulder • California Brandy or Grand Marnier •

huge yellow, white or red onions • ground beef • fresh liver: pork, beef, or chicken • elephant garlic clove, minced • parmesan cheese • tarragon • big fresh farm egg • panko or other bread crumbs • buttermilk • olive oil • sweet paprika powder • scalloped potatoes •

slivered pheasant skin and organs, baked • chicken livers, fresh • lard • white wine • Grand Marnier • cloves • allspice • coriander • No salt

thin slice beef liver, 130 grams, 4 ounces • yellow onions, peeled and sliced in thin rings • celery stalk, diced • large carrot, thin rings • water • mushroom caps, sliced • garlic fresh green sprigs, called scapes, slivered • thin pickled ginger slices, also called gari, slivered • wasabi paste • sesame oil • Maggi seasoning

pork liver sliced, deveined and cut in strips like thick bacon • lean pork shoulder, from 7 pound shoulder with tendons, bone removed (1 #), save bacon fat (1 #) and save bacon rind (1 #) • pork rind • fresh pork bacon • chopped large red onions • water • red wine • unsalted butter or lard • crushed bay leaves • crushed garlic cloves • seasalt per pound of liver, pork meat, rind, and porkfat • marjoram •

Beef liver, • Salt, to taste (optional)

Fresh pork, calf, or beef liver, 4 slices, sliced 1/4 “ thick, veins removed • full milk • pepper, pinch of salt • fresh farm eggs, beaten • flour • bread crumbs • lard, butter, or bacon fat, and 2 Tbs olive oil • Pickled or fresh lemon wedgies

deveined beef or pork liver slices slivered, 1 pound • diced stale bread • warm whole milk • medium diced onion • fresh farm eggs • breadcrumbs • halfcup fresh parsley, or Tbs dried • halfcup fresh marjoram, or Tbs dried • Extra pepper • beef or pork boullion stock

Duck skin and fat, plus duck liver if available • fresh bacon, 1/2 pound lean pork loin • onion, garlic, carrot • green peppercorns, thyme, savory, sage, rosemary, mint • white wine • French bread toast • fresh duck costs $20 at the farmers market, that is $3.30 a pound. This recipe uses 1 pound of duck skin and fat, and 1 pound pork to make 2 pounds of duck pate, 4 meals for $5, $1.25 each

large fresh farm eggs • Mirin • thin soy sauce • dashi bonito fish flakes dissolved in Tbs cold water • fresh mild peppermint or parsley leaves, slivered • slivered cooked onion and chopped celery, carrot, and diced cooked beef liver, ginger and garlic • Sprinkle of Sabatino black truffle shaving zest (amazon)

young, tender farm lamb meat, bone in, or liver. Note: if you dont like your lamb pungent, soak in milk, and flavor will disappear • cured bacon, diced • Large onion • potatoes, quartered • Sweet peppers, red, green, yellow • garlic • Ripe tomatoes • carrots • Celery • celery leaves • parsley leaves • peppercorns •