CALVES LIVER WITH AVOCADO
Rich and delicious. This recipe come from Albert Stockli and his cookbook called Splendid Fare published in 1970. He was the first chef of The Four Seasons in New York City.
Provided by davinandkennard
Categories Beef Organ Meats
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Dust the liver and avocado slices with flour and sprinkle lightly with salt.
- Heat two saute pans.
- Melt 4 Tbsps of butter in each.
- In one pan quickly saute the liver slices and in the other saute the avocado slices about 1/2 minute on each side.
- Arrange the liver slices on a heated plate, alternating with avocado slices.
- In the pan in which the liver was sauteed, add 4 Tbsp butter, chopped chives, lemon juice and Parmesan cheese. Saute and stir until the butter is lightly browned. Pour the sauce over the liver and avocados and serve immediately.
Nutrition Facts : Calories 531.7, Fat 49.8, SaturatedFat 24.3, Cholesterol 92.7, Sodium 1434.7, Carbohydrate 21.6, Fiber 7.2, Sugar 1, Protein 4.5
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
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!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
SAUTEED CALF'S LIVER WITH ONIONS AND CAPERS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 477 milligrams, Sugar 2 grams, TransFat 0 grams
LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)
Provided by Robert Farrar Capon
Categories dinner, main course
Time 20m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
- Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
- Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
- When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 672 milligrams, Sugar 4 grams, TransFat 1 gram
SAUTéED CALF'S LIVER WITH BACON AND RADICCHIO
Provided by Melissa Clark
Categories easy, quick, one pot, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 587 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED CALF'S LIVER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
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.
CALF'S LIVER WITH PANCETTA AND MARSALA
Provided by Nigella Lawson
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Place a large skillet over medium heat, and add pancetta. Cook (with no additional oil) until crispy on both sides. Transfer to a plate and cover with foil to keep warm.
- Return skillet to medium heat and add butter. When it foams, add slices of liver and cook for about 2 minutes a side, or to taste. Add liver to plate of pancetta and cover to keep warm.
- Return skillet to medium heat, and add Marsala, stirring with a wooden spoon to deglaze the pan. When it bubbles and becomes syrupy, turn off the heat. Arrange liver on a large plate, and pour the Marsala sauce over it. Crumble pancetta on top, and garnish with chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 187 milligrams, Sugar 0 grams, TransFat 0 grams
CALVES LIVER AND ONIONS
I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!
Provided by MizzNezz
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut liver in small serving size pieces.
- Salt and pepper pieces.
- In a 12 inch skillet heat vegetable oil.
- Make sure it is good and hot (I use medium high).
- Lightly roll pieces in flour.
- Saute in hot oil till brown on one side, turn and brown the other side.
- About 4 minutes per side.
- Remove from skillet and keep warm.
- Add onions to skillet and fry about 5 minutes till crisp tender.
- Put onions over liver and serve.
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