Liver With Onions Raisins And Jalapeños Recipes

LIVER WITH PEPPERS AND ONIONS

Steps:

• In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.

LIVER AND ONIONS

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS

Steps:

• In a small bowl let the raisins steep in the Marsala for 1 hour.
• In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
• Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
• Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
• In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
• In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
• Transfer liver with slotted spatula and keep warm, covered.
• Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
• Add the onions and salt and pepper to taste.
• Nap the liver with the sauce and sprinkle with pine nuts.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

LIVER WITH ONIONS, RAISINS, AND JALAPEñOS

Steps:

• 1. Put the raisins in a small bowl and cover with warm water to soften 10 minutes. Heat the oil in a large skillet over medium-high heat. Cook the liver until brown on both sides, but still pink inside, about 1 minute per side. Transfer the liver to a plate. 2. Reduce heat to medium and cook the onion in the same skillet until soft and brown, 8 to 10 minutes. Drain the raisins and add to the skillet along with the sliced chiles. Return the liver to the pan and heat through completely, about 2 minutes. Divide the liver among 4 plates. Spoon the onion mixture equally over the top. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.