Tampico Calves Liver Recipes

Steps:

• Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.
• In a large heavy skillet, over a medium high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
• To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hard cooked egg.
• Serve with braised green cabbage.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt until well caramelized, 8 to 10 minutes. Add the garlic and saute 2 to 3 minutes longer to soften.
• Add the jalapeno, tomatoes, olives and vinegar. Bring to a boil. Pour in the chicken stock, bring back to a boil and simmer 10 minutes. Break the butter into a few pieces and whisk into the sauce. Remove from the heat.
• Heat the vegetable oil in a large skillet over high heat. Add liver and cook for 3 minutes per side. Then pour in the sauce, bring to a boil and remove from the heat. Serve immediately.

Steps:

• Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes.
• Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a medium high heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
• Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a medium high heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side.

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:

• 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:

• 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 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:

• 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:

• 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:

• Preheat a broiler. In a large skillet over medium heat, sauté bacon, turning as needed, until crispy. Transfer to paper towels to drain. Discard excess bacon fat but do not wash pan.
• Return pan to medium heat. Add oil, onions and paprika. Sauté until onions are very soft and beginning to brown, 15 to 20 minutes. Toward the end of cooking, season liver with salt and pepper to taste, and broil as desired, 1 1/2 to 2 minutes a side for a medium (lightly pink) center.
• To serve, remove onions from heat and season with salt to taste. Place a slice of liver on each of two serving plates. Smother with onions and top with bacon. Serve hot.