A Good Meal After A Workout

Beef Liver 

Beef liver is gamey. As a home cook, I tried everything to get it made right so to not taste the gameyness.


2 pieces of beef liver 


4 tablespoons of curry powder

2  tablespoons of allspice

2 tablespoons of salt 

2 tablespoons of ground black pepper 

3 tablespoons of onion powder

2 tablespoons of garlic powder

1 tablespoon of ginger 

Spicy yellow mustard 

1 ½  cup of all purpose flour 

Canola Oil 

I first take the meat out of the pack and rinse off with cool water. Drain. Put the meat in a bowl and let them soak in buttermilk for about 30 minutes. One last rinse after removing the beef liver from the milk. Cool water. Pat dry. In a medium bowl, put meat in, and mix in the spicy yellow mustard. Make sure the mustard is coated all over the meat. Let marinate in the refrigerator for 30 minutes. 

Season the all purpose flour with all of the seasonings. Coat the beef liver in the flour, shake off any excess flour and place on a dish. Let marinade in the refrigerator for another 30 minutes before cooking. 

For pan frying, you want enough oil to fry on both sides. Pan fry until golden brown on both sides.  Careful not to flip too soon. You don’t want the skin to come off. Let rest. You can serve beef liver with a red cabbage, beet puree, but I don’t like the taste of beets, so I prefer either rice or mashed potatoes with spinach. 

Beef liver cooked in canola oil

Beef liver, mashed potatoes, spinach

Potato Salad

I recently published a cookbook for home cooks on Amazon: Cooking For Two By Jason Carlton. 

I included a potato salad recipe in there. I’m not a big fan of potato salads with a-whole-lot of mayonnaise. For me, that just ruins it. If you’re making less potato salad, less mayonnaise.

The key to a good potato salad is in the egg yolks. If you’re allergic to eggs or don’t like eating them, then I’m sure you can do without including the eggs. 

Homemade Potato Salad