CALF'S LIVER WITH BACON AND ONIONS
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Categories Beef Onion Pork Sauté Quick & Easy Fall
Yield 4 servings
Number Of Ingredients 7
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.
SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART
Provided by Michael Symon : Food Network
Number Of Ingredients 13
Steps:
- Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
- For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.
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 SMOTHERED WITH ONIONS
Provided by Matthew Reichel
Categories Beef Onion Sauté Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
- Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.
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.
LIVER AND BACON
This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!
Provided by LADYBARBER01
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
- Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
- Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g
SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE
Make and share this Sauteed Calf's Liver With Mustard-Shallot Sauce recipe from Food.com.
Provided by Irmgard
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the liver; pat dry with paper towels.
- Season both sides with salt and pepper.
- Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
- Heat the oil in a large skillet over high heat.
- When the oil is hot, lay the liver slices in the pan.
- Sear 3 to 4 minutes; carefully turn.
- Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
- In the same skillet over medium heat, melt the butter.
- Add the shallots; cook, stirring, 3 minutes.
- Add the vinegar; cook until almost evaporated, 2 minutes.
- Add the wine; cook, stirring, 3 minutes.
- Add the stock; cook until almost evaporated, 4 minutes.
- Stir in the cream and simmer until reduced by half, about 6 minutes.
- Stir in the mustard, parsley and tarragon.
- Season to taste with salt and pepper.
- Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.
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 CALVES LIVER
Make and share this sauteed calves liver recipe from Food.com.
Provided by chia2160
Categories Beef Organ Meats
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- fry bacon in frying pan until crisp, remove to paper towels.
- add onions, saute until brown, remove.
- lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don't overcook.
- remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors.
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