BONNIE'S CALF'S LIVER WITH CARAMELIZED ONIONS
Okay, folks, this isn't your Mama's liver! It's time to bring this nutritionally super-charged food back to the dinner table, Delicious caramelized onions are served with tender slices of calf's liver marinated in soy sauce and garlic and cooked in butter and olive oil to a golden brown. Rich and wonderful. Enjoy! Serves...
Provided by BonniE !
Categories Beef
Time 40m
Number Of Ingredients 8
Steps:
- 1. COOK'S TIP Marinate the calf's liver in a shallow dish covered with soy sauce. You can cook the onions in one skillet and the liver in a second skillet.
- 2. ONIONS: Caramelize the onion rings while the liver marinates. Heat a medium skillet over medium high heat, add one tablespoon of olive oil and one tablespoon of butter. Add the onion rings and a little pepper to taste. Salt lightly, if you prefer. Cook onions until limp. Add the 3 tablespoons of milk, one at a time, to the pan with the onions and stir gently and cook until golden brown. As they brown, you will have to watch them carefully so they don't burn. When they are a nice caramel color, set aside and keep warm.
- 3. LIVER Pre-heat a large skillet with 1 tablespoon olive oil and one tablespoon butter. Remove liver from the shallow dish, shake off soy sauce. Shake garlic powder generously over liver, follow with fresh cracked pepper. Place the seasoned side of the liver in the hot oil. Fry until it is brown, then turn and fry the other side until it is brown. Make sure it is brown, but don't overcook the liver. About 5 minutes per side.
- 4. Serve with the caramelized onions on top of the liver. Enjoy!
CALF'S LIVER WITH BACON AND ONIONS
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Categories Beef Onion Pork Sauté Quick & Easy Fall
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak liver in milk in a bowl 20 minutes.
- While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
- Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
- Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
- Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
Steps:
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
CALF'S LIVER, ONIONS, BALSAMIC VINEGAR & PANCETTA SAUTE
A Mario Batali recipe. He has a lot of liver recipes and I think I have posted them all. This recipe sounds very interesting and I can't wait to try it.
Provided by Manami
Categories Beef Organ Meats
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large skillet, heat 1/4 cup of the olive oil over medium heat.
- Add the onions and cook slowly until caramelized.
- Use a slotted spoon and remove to a bowl.
- Place the pancetta on a baking sheet and cook in the oven until crisp, 12 to 15 minutes.
- Transfer to paper towels to drain.
- Combine the vinegar, sugar and wine in a 6-quart saucepan and bring to a boil.
- Add the turnips and cook for 5 minutes, or until tender.
- Remove the turnips and drain.
- In a clean skillet, heat the remaining 1/4 cup of olive oil.
- Dredge the liver in the seasoned flour, and add half of the slices to the skillet.
- Cook the liver, undisturbed, over moderately high heat until dark brown, 3 to 4 minutes.
- Transfer to a platter.
- Add the balsamic vinegar and caramelized onions to the skillet and bring to a boil, then reduce the heat and simmer for 3 minutes.
- Return the liver to the skillet and cook for a minute, then add the parsley.
- Transfer the liver and sauce to a platter, top with the pancetta and turnip halves and serve.
- Serve with brown rice and biscuits.
Nutrition Facts : Calories 652.1, Fat 32.8, SaturatedFat 5.5, Cholesterol 377.4, Sodium 218.3, Carbohydrate 50.2, Fiber 4.5, Sugar 35.8, Protein 25
SLICED CALF'S LIVER WITH GOLDEN ONIONS
Steps:
- Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
- Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
- Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
- Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.
BRANDIED CALF LIVER AND ONIONS
Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron.
Provided by Patricia Manson
Categories Beef Organ Meats
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On sheet of wax paper, combine flour, pepper and salt.
- Dredge liver in flour mixture.
- In large non-stick skillet over medium heat, cook bacon until crisp.
- Remove to paper towel to drain; crumble when cool.
- To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
- Remove to serving platter, keep warm.
- Add onions to skillet, cook until soft, about 3 minutes.
- Stir in raisins, brandy and cider vinegar, cook one minute.
- Add crumbled bacon, pour over liver.
- Serve Hot!
Nutrition Facts : Calories 128, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.1, Sodium 92.2, Carbohydrate 19.9, Fiber 1.3, Sugar 11.9, Protein 2
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