Fried Liver And Bacon With Fried Onions Recipes

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:

• 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:

• 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:

• 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.

Steps:

• Put the pig's liver slices in a shallow dish, cover with a little milk, and leave to soak for 30-60 minutes. Lamb's liver does not need soaking. De-rind the bacon. Peel and slice the onion into rings. Dry the liver on kitchen paper. Heat the oil and butter in a frying pan over a moderate heat. Add the onion slices and fry for 3-4 minutes, stirring frequently, until soft. Push the onion to one side of the pan and stir occasionally while frying the bacon and liver.
• Put the bacon and liver in the hot fat in the pan, and fry gently for 3-5 minutes, turning frequently, until cooked to taste - liver should be soft on the outside, not crispy. Remove the liver, bacon and onion from the pan and serve on a hot plate.
• Either pour the meat juices from the pan over the liver and serve with crusty new bread; or make gravy with the juices and serve with boiled potatoes and a green vegetable. For the gravy; mix the gravy granules (or flour and gravy flavouring powder) into a smooth paste with the sherry, wine, or cold water. Add the half cup of vegetable water or cold water and mix well. Pour onto the meat juices in the pan, stirring well. Bring to the boil, stirring all the time until the gravy thickens. Pour over the liver and vegetables.

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)