Calf Liver In Bacon Cream Sauce Recipes

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.

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.

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

Steps:

• In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours.
• In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.
• Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.

Steps:

• Fry bacon until crisp. Drain on paper towels and reserve.
• Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
• Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
• Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
• Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

Steps:

• Cut the liver into serving size pieces.
• Put in a bowl and pour the milk on top.
• Make sure liver is throughly coated then cover with plastic wrap and refrigerate for 4-8 hours.
• Cook the bacon until crisp, reserving fat.
• Crumble.
• Mix the flour, salt, pepper, curry and paprika.
• Remove the liver from the milk and roll in the flour mixture until well coated.
• Heat the bacon fat/butter in a nonstick frying pan at a medium heat until hot (light brown colour at this point).
• Fry the liver in the butter for 5 minutes on each side, lower heat if browning too quickly.
• Turn only once.
• Remove to platter.
• Pour the cream into the frying pan and add the parsley and bacon.
• Stir over medium heat until hot and bubbly.
• Pour over liver.

Steps:

• To make the relish, put the onions, juniper and thyme in a large saucepan, season with 1 tsp salt and a little pepper. Cook on a high heat for 10 mins, stirring regularly as the onions start to soften. Add the vinegar, sugar and 100ml water. Cover, boil for 5 mins, then uncover and simmer gently for 5 mins or until soft and with a little juice remaining. Meanwhile, remove large tubes, membrane or gristle from the liver. Pat dry with kitchen paper.
• Heat 1 tsp oil in a large frying pan and add the prosciutto. Fry for 1 min each side or until golden and crisp. Set aside on a plate and keep warm in a low oven.
• Add a splash more oil to the pan. Dust the liver slices in the flour and pat away any excess. Place the liver in the hot pan, scatter the sage in, then fry for 1 min each side if the liver is sliced thinly, longer if thicker. When the liver is golden and just pink in the middle, transfer it and the crisped sage to the plate in the oven.
• Return the pan to the hob and add the Marsala. Boil until syrupy. Let the butter melt into this sauce, season to taste, then set aside. If your sauce reduces too quickly, just add a little water. Plate up the liver, prosciutto, sage and warm onion relish, then spoon over the sauce. Serve with seasonal greens and potatoes, if you like.

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!

Steps:

• 1. Cook bacon in a large skillet over medium heat until crisp but not burned. Using a slotted spoon, remove bacon to paper towels to drain. Set aside, covered with foil to keep warm.
• 2. In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes. Remove with a slotted spoon to a bowl, cover and keep warm.
• 3. Cook the liver, 2 slices at a time, for about 1 1/2 minutes per side for medium-rare, adding butter to the skillet if needed. Season with salt and pepper to taste.
• 4. Cut each liver slice on the diagonal into 6 pieces. Arrange on a serving platter and cover loosely with foil.
• 5. Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits. Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon. Sprinkle with chopped parsley and serve immediately.

Steps:

• Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet.
• Tear bacon in bite sized pieces.
• Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp.
• Remove onions, set aside, leaving as much grease as possible in skillet.
• Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour.
• Place liver in hot grease, cooking until brown on both sides, over medium heat.
• When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar.
• Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it).
• Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly.
• Cover, cook on low for 15-20 minutes. It should look like you have gravy.

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon.
• Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and sauté until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve.