Liver and Bacon Pate - Mmm Mmm Magnifico!
1 pound slice Koopman Family Beef Liver
6-8 slices good quality thick sliced bacon (approx. 50/50 lean/fat)
1 cube butter (1/4 pound)
Redmond’s Real Sea Salt to taste (I probably use about 1/2 tsp in this recipe, salt is good for you and does not cause high blood pressure, contrary to Doctors who never take more than 1 hour of human nutrition in school and the American Heart Association (originally funded in part from the Rockefeller Foundation).
1/2 tsp Dried Oregano
1/2 tsp Dried Cilantro
• Chop up one pound of sliced beef liver while still partially frozen and put in bowl to continue thawing during preparation.
• Fry, bake, or broil 6-8 slices of good quality thick sliced bacon until slightly crispy. Put bacon paper towel to dry and firm up.
• Pour bacon grease into a skillet on medium heat and add one cube (1/4 pound) of Butter in skillet and put on medium heat. After butter and grease is hot enough (drop of water splatters), place chopped liver into skillet, season liberally with Redmond’s Sea Salt. Sprinkle on some dried oregano and dried cilantro, put lid on skillet and turn down to medium low and cook for 2-3 minutes.
• Turn liver pieces over, re-lid, cook for 2-3 more minutes. Remove from heat, remove lid, and let cool for about 1 hour until liver pieces are slightly warm and fat in pan is congealing.
• Put all contents of skillet, the liver, grease, and butter into a food processor and process first on low then on high until mixture is semi-smooth.
• Crumble the bacon and add to food processor, process again on low then on high until smooth.
• Using a plastic or silicone spatula, clean processor bowl and blade carefully and place mixture into a 2-3 cup glass bowl with a snap on lid (you can use plastic food container and lid or plastic wrap if you choose, because food is cool and not able to generate damage to the plastic - no toxins released).
• Place liver and bacon pate into the refrigerator to firm up and chill down.
• I eat 3-4 TBSP of this mixture 3-4 times a week on the Carnivore Diet to increase the mineral uptake over the beef, pork, lamb, and poultry I eat. You could use other animal livers as well.
• Be bold, make your own pate mixture. If not on Carnivore diet, add favorite wine during cooking. Add onions, garlic, etc. during cooking.
• Others not on Carnivore diet may like the pate as a cracker spread. To use as a spread place amount wanted onto a plate and let warm to room temp over 30-45 minutes to make easier to portion with an hors d'oeuvre knife.
• I always liked liver, bacon, and onions so making this pate without wine and vegetables (onions, garlic, etc.), except for a little dried oregano and dried cilantro made it much easie
