Calfs Liver With Capers And Black Butter Recipes

Steps:

• Sprinkle the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess.
• Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1 1/2 minutes on one side. Turn them over and cook about 1 1/2 minutes on the other side.
• Transfer the slices to a warm platter and wipe the skillet.
• Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.

Steps:

• Heat 1 tablespoon of the olive oil in a nonstick skillet. Add the onions, salt and pepper. Cook over medium heat for about 4 minutes, stirring and tossing until lightly browned and tender. Drain and set aside.
• Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture. Shake off the excess.
• Heat the remaining 1 tablespoon of oil in a nonstick skillet large enough to hold the liver slices in one layer. Add the liver and cook over high heat on one side (2 minutes for thin slices; a minute longer for thicker slices). Turn the liver and cook 2 minutes more or according to taste. Transfer the liver to a heated platter.
• Add the butter to the skillet over medium-high heat. Add the capers and cook 1 minute, stirring. Add the cooked onions, stirring well with a wooden spatula. Add the vinegar and parsley. Blend well, swirling. Pour over the liver and serve immediately.

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:

• Sprinkle each slice on both sides with salt and pepper, and dredge it in flour on both sides, shaking off the excess.
• Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Cook the liver on one side over high heat for 2 minutes or less. Turn the slices over and cook for 2 minutes more for rare.
• Transfer the slices to a heated plate or platter. Discard the fat from the skillet.
• Add the butter to the skillet and let it melt. Add the capers and vinegars to the skillet and bring to a boil while swirling around. Pour this mixture immediately over the liver, and sprinkle with parsley.

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, sauté bacon and onion until both are well browned and onions are tender, about 10 minutes. If pan starts to dry out, add a tablespoon of olive oil.
• Add radicchio and a large pinch of salt and pepper and continue to sauté until radicchio is very tender, about 5 minutes longer. Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.
• Wipe out skillet and add a tablespoon of oil. While it heats, season liver with salt and pepper. Add liver to pan, in batches if necessary, and sauté for about 2 minutes a side over high heat. (Add more oil to pan between batches if necessary.) Liver is done when it is golden on surface but still pink on inside. As pieces cook, transfer them to serving platter on top of radicchio mixture. Garnish with parsley and serve over polenta if desired.

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 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:

• Trim away and discard any tough membranes in the liver slices. Cut the slices into thin strips about a quarter of an inch wide. Sprinkle with salt and pepper and set aside.
• Heat the olive oil in a small heavy skillet and add the onions. Cook, stirring often, over moderately high heat about 10 minutes or until onions are golden brown. Reduce heat as necessary. Do not allow the onions to burn or they will be bitter.
• When the onions are almost ready, heat a wide, heavy skillet and add two tablespoons of the corn oil. When hot and almost smoking, add half of the liver strips. Cook over high heat, turning the liver pieces so that they cook evenly. Cook about three minutes. Scoop out the pieces and transfer them to a warm serving dish.
• Heat the remaining two tablespoons of corn oil. When it is very hot, add remaining liver strips. Cook as before. Remove the liver and add to the initial batch.
• Pour off all fat from the skillet and wipe it out thoroughly. Return the skillet to the heat and add the butter and capers. Cook, shaking the skillet and stirring, about one minute. Add the liver and onions. Stir to blend well.
• Cook until thoroughly hot. Sprinkle with the vinegar and toss about 15 seconds. Add salt and pepper to taste. Sprinkle with chopp edparsley and serve.

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.