SUR LE GRIL CHOPPED CALF LIVER PATE
I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.
Provided by Vnut-Beyond Redempt
Categories Beef Organ Meats
Time P1DT12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, remove the tough outer membranes from liver.
- In a heavy skillet, heat oil and add chopped onions.
- Cook over medium high heat until translucent and golden brown.
- Remove with a slotted spoon and set aside.
- Add butter to skillet.
- Heat until melted.
- Add liver pieces.
- Over medium heat, fry liver until just done - 3 minutes on each side.
- Alternatively, liver can be brushed with butter and broiled.
- To test for doneness, cut a piece from liver slice.
- If still pink, continue cooking for 30 - 60 seconds.
- Overcooking causes the liver to be dry and tough.
- For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer.
- For best results, separate the hard cooked whites from yolks and sieve them separately.
- Set aside.
- Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder.
- Grind, then regrind the ground mixture.
- In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs.
- Add salt and pepper.
- Taste and adjust seasoning.
- If desired, add a few drops of commercial gravy browning liquid to heighten color.
- Refrigerate for 24 hours before serving.
- Serve with slices of tomato, cucumber and dark rye bread.
CHOPPED LIVER
Steps:
- Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
- In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
- Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.
LIVER SAUSAGE PATE
This recipe came from my dad. When I was little I would only like to eat it with carrots. Now that I've grown up, I appreciate it with crackers (but carrots are still better!!!!) I usually don't measure the last four ingredients, I just add them to taste.
Provided by Elle-tee
Categories Spreads
Time 5m
Yield 1 bowl
Number Of Ingredients 6
Steps:
- Soften cream cheese in microwave.
- Add liver sausage and mash together with a fork.
- Add remaining incredients, stir until smooth.
- Put into bowl.
- If you want it to harden up put into fridge.
CALF LIVER STROGANOFF
Make and share this Calf Liver Stroganoff recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Beef Organ Meats
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil.
- Fry garlic and onions until softened.
- Add mushrooms, and brown lightly.
- Remove vegetables from pan.
- Add liver to pan and fry for a few minutes.
- Return vegetables to pan.
- Add the stock and wine.
- Simmer for 15 minutes.
- Remove from heat and stir in sour cream and mustard.
- Serve.
Nutrition Facts : Calories 379.7, Fat 21.4, SaturatedFat 9.9, Cholesterol 402.7, Sodium 360.9, Carbohydrate 14.5, Fiber 1.5, Sugar 3.7, Protein 27.5
CRISP LEMON CALF LIVER
I know, I know, some of you can't tolerate liver but for those of us that love it try this recipe! The liver comes out crisp and has a wonderful flavor with just a hint of lemon. Even kids have been known to like it. Substitute Chicken livers if you wish.
Provided by Bergy
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until crisp.
- Drain on paper towel.
- You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
- Crumble bacon.
- Combine flour, dill, salt& pepper in a paper bag.
- Add liver and coat well, shake off any excess flour.
- Fry liver in the "bacon" skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
- Remove liver but keep warm.
- Discard fat from skillet but do not scrape the pan.
- Over medium heat melt butter scraping in all the brown bits.
- Stir in lemon juice, parsley and crumbled bacon.
- Put liver back in the pan to ensure it is hot.
- Sprinkle with grated lemon and enjoy.
CALF LIVER WITH HERBS - LEVERPOSTEJ MED KRYDDERIER
Make and share this Calf Liver With Herbs - Leverpostej Med Krydderier recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides.
- Remove and place on an oven-proof platter.
- Grill hte bacon and place on top of the liver.
- Melt the rest of the butter in the skillet.
- Add the remaining ingredients.
- Let come to a boil.
- Pour over the liver and bacon.
- Place the platter in a preheated 300º oven for 20 minutes.
- Serve at once.
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