KITTENCAL'S BEEF LIVER AND ONIONS
Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)
Provided by Kittencalrecipezazz
Categories Beef Organ Meats
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
- Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
- Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
- In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
- Drain the liver over a strainer (make sure to drain well).
- Coat each piece of liver in the flour mixture then place on a plate.
- Heat 2-3 tablespoons oil in skillet over medium-high heat.
- Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
- Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
- Serve the onions with the liver.
- Delicious!
Nutrition Facts : Calories 1444.2, Fat 45.1, SaturatedFat 16.3, Cholesterol 2222.9, Sodium 634.1, Carbohydrate 80.4, Fiber 3.4, Sugar 7, Protein 169.2
KITTENCAL'S BEST CHOPPED BEEF LIVER!
After you cook the liver and fry the onions, this takes really only minutes to make and is one of the best recipes for chopped liver! After you process your cooked chicken use about 1/4 cup of the chicken for this recipe. I like to also add in some schmaltz which is rendered chicken fat it adds so much flavor to the chopped liver! I strongly suggest to make a double amount an freeze some, you won't be able to keep your spoon out this lol!! You can cook the liver and sauté the onions up to a day in advance to save some time if desired.
Provided by Kittencalrecipezazz
Categories Spreads
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
- Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly.
- Process the cooked chicken then measure out 1/4 cup.
- Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
- Season with salt and lots black pepper.
- Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using.
- The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).
CHOPPED LIVER
Provided by Food Network
Yield 8 servings
Number Of Ingredients 8
Steps:
- Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample.) Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn.) Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Chill in refrigerator. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and saute onions, stirring occasionally, until well browned. Chill in refrigerator. In food processor, combine liver, onions, hard-boiled eggs, 2 tablespoons schmaltz, salt and pepper, and blend until smooth. You will have to do it in batches. Chill before serving.
LOVELY BEEF LIVER
Lovely she says and lovely she means. This is so simple and very tasty. I have borrowed the sauce from recipe#18098 Meatballs by Lali- I had some frozen so my dinner was so easy. Full credit goes to Lali for this recipe - without you I couldn't have done it! Use approximately 1 cup of the sauce but you can tell if you want more or less on the liver There may be a bit of extra sauce but it freezes well.
Provided by Bergy
Categories Beef Organ Meats
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Mix sauce ingredients together.
- Coat the liver in the Panko Crumbs.
- Heat oil in a fry pan.
- Brown the liver on both sides.
- Add mushroom, they will help scrape up all the crumbs, broen 2 minutes.
- Pour in the sauce, cover and simmer 15 minutes over medium heat.
- Serve.
Nutrition Facts : Calories 590.3, Fat 21.9, SaturatedFat 4.2, Cholesterol 415.8, Sodium 1823.1, Carbohydrate 59.7, Fiber 2.9, Sugar 26.2, Protein 40.5
CHOPPED LIVER
Provided by Ruth Joseph
Categories Condiment/Spread Food Processor Chicken Egg Appetizer Chill Advance Prep Required Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 68
Number Of Ingredients 9
Steps:
- Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavor of the onion. Either pour the mixture into a food processor and process to a coarse or smooth paste with the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoop into a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reserving a little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moisten the mixture with some wine, brandy, or chicken stock, and season to taste with salt and pepper. Cover with plastic wrap and chill until needed. Serve in scoops on individual plates topped with a little grated egg and paprika for color, and generous pieces of fresh Friday-night challah.
- To make gribenes and schmaltz
- Remove the spare fat from a raw chicken and place in a pan. (There is usually a lump of fat around the neck, in an older bird at least.) Add 1 cup (8 oz) dairy-free margarine, 1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden color). Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set over very low heat and cook for 1 1/2-2 hours until all of the fat has been rendered gently out of the chicken skin. Remove the skin from the pan and drain on paper towels to form gribenes or crackling. Pour the fat (schmaltz) into a heavy-duty glass dish and store in the fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.
- The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes in the fridge.
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