Calfs Liver And Apples Recipes

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:

• Sprinkle the liver with salt and pepper. Dredge the slices in flour and shake off excess. Set aside.
• Cut each apple into quarters. Cut away and discard the core and skin of each quarter. Cut quarters into thin slices. There should be about 5 cups.
• Heat one tablespoon of the butter in a skillet and add apple slices. Cook over relatively high heat, shaking skillet and stirring, about 5 minutes. Sprinkle with brown sugar and continue cooking, redistributing the apple pieces, about 5 minutes. When cooked, apples should be caramelized; very little liquid should be left in pan.
• Heat oil in a skillet large enough to hold the liver pieces in one layer.
• Add liver and cook over high heat about 1 1/2 minutes to each side or until nicely browned all over. Transfer pieces to hot serving dish and surround with apples.
• Add remaining 2 tablespoons butter and the shallots to the skillet in which the apples cooked. Cook briefly, stirring, and add vinegar. Bring to the boil and pour sauce over the liver. Sprinkle with parsley and serve.

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:

• In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
• In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

Steps:

• Heat two tablespoons of olive oil in a large frying pan. Add onion and cook it slowly over low heat, uncovered, with garlic, thyme, rosemary, salt and pepper. The onion should take about 45 minutes to become tender and almost caramelized. Do not let it burn.
• Meanwhile, saute apples in butter until lightly brown. Set aside and keep warm.
• Remove the onion from frying pan and keep warm. Add remaining olive oil (a little more if necessary) and saute liver quickly on both sides (about three minutes altogether) in order for it to be pink. Add the wine and over high heat scrape up the cooking juices. Put liver onto a serving dish with onions and top with apple. Serve immediately.

Steps:

• 1. In a large skillet, fry the bacon until crisp. Remove to a paper towel lined plate to drain. Break into pieces.
• 2. Drain most of the bacon grease, leaving enough to sauté the onions. Add more as needed for the apples and liver in the remaining steps.
• 3. Add onion slices to the skillet and sauté until tender. Add the apple chunks to the skillet and sauté just until heated through. Remove the onions and apples to a dish.
• 4. Slice the liver into thin slices or pieces.Sprinkle with onion and garlic pepper. Add to the skillet and quickly stir fry on medium-high heat. Remove from heat. Return the onions, apples and bacon pieces to the skillet. Toss to combine. Pour into serving dish .Serve with a tossed salad, and hot butter crumb noodles or mashed potatoes.
• 5. Note: Chopped celery, mushrooms and/or bell peppers may be sautéed with the onions if desired; and make a brown gravy with the residue left in the skillet.

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!

Steps:

• Preheat the oven to 250*. In a heavy 10-to12-inch skillet, melt 2 Tblsp. of the butter over moderate heat. When the foam subsides, add the onion rings, a little salt and a few grindings of pepper. Stirring occasionally, cook the onion rings for about 10 minutes, or until they are light brown.
• With a slotted spoon, transfer them to a heatproof plate, cover them loosely with foil and place in the preheated oven. Add 2 Tblsp. of butter to the skillet and drop in half of the apple rings. Cook them until they are golden on both sides, add them to the plate with the onions rings and cook the remaining apple slices similarly in another 2 Tblsp. of butter.
• Keep the apples and onions warm in the oven while you cook the liver. Season the liver slices with salt and a few grindings of pepper. Dip the slices in flour, then vigorously shake off any excess. Add the remaining 2 Tblsp. of butter to the skillet and melt the butter over moderate heat.
• When the foam subsides add the liver and cook it for 2 minutes on each side, or until the slices are light brown, turning them with kitchen tongs. Do not overcook. Remove the liver to a heated platter and scatter the apple and onion rings over it and serve at once.

Steps:

• Saute onion and apple sliced in 4 T. butter until limp.
• Remove and set aside.
• Dust liver in flour.
• Season to taste.
• Brown in remaining 4 T. butter for 4 minutes on each side.
• Remove and set aside.
• Add wine and apple cider.
• Reduce to half.
• Add flour to water and beef base.
• Mix well.
• Add onions and apples.
• Heat thoroughly.
• Add liver and heat untilmeat is heated through.
• Serve immediately.