Skip to main content

Bacon Liver Kebabs and Fries in 15 minutes

Unless you live next door to McDonald's, you won't get faster fast food. Hat tip to Tess over at Tess's Paleo Journey for the idea of bacon-wrapped liver.



Ingredients:
2 T lard
1/2 small sweet potato
1/2 bell pepper
1/2 pound liver
2 strips bacon
4 mushrooms
2 T olive oil
salt

for mayonnaise:
1 egg
1 cup light olive oil or grape seed oil
1 t mustard
1 t lemon juice
few dashes of savory spices (e.g., herbes de Provence, Mrs. Dash, etc.)
dash salt & pepper

  1. Put the broiler pan 4" from the flame and preheat the broiler.
  2. Heat the lard in a medium sauce pan on medium-high heat. Peel and julienne the sweet potato into 1/4" wide strips.
  3. Trim any film or tough bits from the liver and cut it into strips 3/4" x 3/4" x 3" long. Use a very sharp, thin knife if you have one.
  4. If the mushrooms are large, cut them into two or three pieces. Toss them in the olive oil and skewer them.
  5. Put the sweet potato and liver trimmings (the bits you don't want) in the lard and cover.
  6. Skewer the liver. When the kebab is full, wrap a piece of bacon around it in a spiral, starting in the middle.
  7. Put all the kebabs on the broiler for three minutes, turn, and cook another three minutes. If the fries aren't ready, put the kebabs on a plate and cover them with foil.
  8. Check the fries from time to time; take them out when they're done and salt them. Cover with foil if the kebabs aren't ready.
  9. Meantime, cut the pepper into strips and make the mayonnaise.
  10. Feed the fried liver bits to your dog, cat or other meat-eating animal.

Mayonnaise:

Break the egg in a blender and add the mustard, spices, lemon juice and salt. Turn on the blender and add the olive oil until it starts to pool at the top. Use or refrigerate immediately.


Comments

tess said…
why thank you, but i can't take all the credit -- i was inspired by Mark Sisson's "quick meal" cookbook that i got for christmas....
Lori Miller said…
I'll have to check that out.
tess said…
only if you're big on salads.... :-P not to say there aren't lots of interesting recipes, but the guy is a definite salad enthusiast, and i'm not. the difference between Missouri in the wintertime and Malibu? i like hot food! :-)

the most impressive low-carb quick-food cookbook i have is the one that Atkins and his wife published before his death -- GREAT food, and i only have to paleify SOME of the recipes.

Popular posts from this blog

Dana Carpender's Podcast; Dr. Davis on YouTube; Labor Day Sales

Dana Carpender, who's written several recipe books and other works on low-carb, has a podcast and is still writing articles at carbsmart.com. She's a terrific writer and amateur researcher (otherwise known as reading , as Jimmy Dore jokes ). I use her book 500 Low-Carb Recipes all the time and I'm looking forward to hearing more from her. I've embedded her podcast on my blog (click on the three lines at the top right if you don't see it, or go to Spotify or other podcast source if you're getting this by email). Carbsmart.com doesn't seem to have a blog feed, so if you want to see the latest posts there, you can sign up for notifications at their site. Dr. Davis has been putting a lot more videos on YouTube, so I've added his channel to the lineup. Click on the three lines on my blog if you don't see it, or go to his channel here .  * * * * * Primal Kitchen is having a Labor Day sale-- 20% off everything. They sell high quality collagen powder, con...

Fermented bread and butter pickle recipe ft. L. Plantarum

After Dr. Davis said the other night that  L. plantarum  may reduce some of the effects of the herbicide glyphosate (which is everywhere), I'm re-running my recipe for fermented bread and butter pickles. Pickling cucumbers naturally have  L. plantarum  bacteria on them, and fermenting them with some brown sugar multiplies these bacteria. (Just don't use chlorinated water to wash them.) And if you're growing your own cucumbers, avoid spraying the fruits with  Bacillus thuringiensis , or Bt (leaves and vines are OK). It's unclear what effect a big dose of Bt would have on humans. Another benefit of DIY pickles: no emulsifiers like polysorbate 80, which is a common ingredient in pickles. If you have GI problems, it could be from emulsifiers. These sweet-and-sour pickles are the tastiest I've ever made. There's just a little added sugar (some of which the bacteria will consume) and turmeric that gives the pickles their bright color.  Special equipment Quar...

Collagen-filled Low Carb Burritos

Low-carb, grain-free Mexican food is hard to find, but it's easy to make your own at home. This recipe has an authentic ingredient: carne de lengua, or beef tongue. Don't be put off: beef tongue is tender, delicious, and full of collagen. Look for it directly from farmers in your area. To cook it, cut it in 1" to 1-1/2" slices and pressure cook for one hour. Enjoy the delicious broth as a bonus. Ingredients 1 slice cooked beef tongue, peeled and cut into small cubes 1 egg wrap (I use these  from Egglife) 1/4 cup cooked black or pinto beans Chili pepper Oregano Garlic (powdered or minced) Cumin Guacamole (with no emulsifiers) Salsa Shredded cheddar cheese Sour cream or homemade cream cheese  with no emulsifiers  Put the egg wrap on a plate and put the beef and beans down the middle of it. Sprinkle with the herbs and spices. Wrap, turn over and microwave for 1-2 minutes. Spoon salsa over the burrito and sprinkle with cheese. Add guacamole and sour cream or homemade crea...

15% Off Starter Culture

Starter culture for the wonderful cream cheese I made is 15% off for the next two weeks (through June 18, 2025). The shop (BacillusBulgaricus.com) also offers rennet and starter for other cheeses, yogurt, kefir, kombucha, sour cream, fermented vegetables, and more. They ship to 118 countries across six continents. The coupon code is LORI_sekd3tkb at bacillusbulgaricus.com .  Photo from Pexels .

Cardio: A Waste of Valuable Dance Time

"I'd rather hold a girl in my arms than a football." -Joe DeCicco, friend and dancing fanatic Have you heard that it takes a woman 77 hours of exercise to lose a kilogram of fat? (For us Americans, that's half a pound.) That's according to a study cited by Dr. John Briffa .(1) The women who huffed and puffed three hours a week for a year ended up 4.4 pounds lighter than the sedentary women. That doesn't surprise me: my own weight loss involved a lot less exercise than what I'd been doing. I did no cardio workouts, just strength training . I had more time and energy for dancing, which is a stress reliever, helps keep me in shape, and it's a ton of fun. It's not expensive to dance (as long as you stay away from the studios). I've found excellent lessons at clubs where the teachers really care about the students getting it. Here in Denver, there are dancing clubs that are run by nonprofit organizations, where the prices are reasonable and...