Liver and Onions

Discussion in 'Food & Wine' started by KittenKoder, Apr 23, 2009.

  1. KittenKoder
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    KittenKoder Senior Member

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    In real life I always here "ewww" when I mention this delicacy ... and worse still very few restaurants prepare it. What are your favorite ways to prepare it, if you enjoy it as well?

    Mine is grill the liver slowly until well done but not dry, seasoned with paprika and garlic. Sear it with a dash of Worcestershire sauce. Toss in the onion (usually diced) just before it's done to keep the a tiny bit crunchy still.

    Serve with a side dish of grilled bell peppers and sautéed mushrooms in a sauce that is 1/4 cup Worcestershire and a table spoon sugar until caramelized.
     
  2. Annie
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    Annie Diamond Member

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    I don't eat it anymore, too high in cholesterol and I make it too high in sodium. When I did make it:

    Rinse well in water, pat dry.
    Dredge in well seasoned flour-salt & pepper.
    Pan fry in oil.

    Tons of bacon and grilled onions!

    Mashed potatoes, peas & carrots.
     
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  3. alan1
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    alan1 USMB Mod Staff Member Supporting Member

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    The liver is the bodies organ that filters out all the poisons.
    Now, why would I want to eat all those filtered poisons?
     
  4. random3434
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    random3434 Senior Member

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    with some fava beans and a nice Chianti of course!



    yum yum!
     
  5. Annie
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    Annie Diamond Member

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    I forgot about letting it 'bathe' in milk for about 10 minutes, before dredging.
     
  6. random3434
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    random3434 Senior Member

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    You must rub the lotion on it's skin, or it gets the hose again.
     
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  7. WorldAHope
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    WorldAHope Ready to Rock n' Roll

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    Saute onions first, til lightly browned. One medium onion, sliced (not diced) per piece of liver.
    Pull aside when golden, retain liquid. aside.
    Flour and dry season .75" - 1" thick slices of liver, sear/brown liver both sides in a butter/EVOO mix, very hot pan.
    Reduce heat to low, add onions back in, add a good splash of liquid (beef stock, good red wine, beer, anything with flavor)
    cover and cook/steam on low for a few minutes, 5 at the most. Until onions are softened
    and the liquid is absorbed. Liver should be slightly soft to the touch, like a med.rare steak, not firm.
    When you cut, Pink/red center, browned edges.

    Make a gravy if you want, or just serve and eat with a salad and buttered pasta, better yet - spaetzle
    A good hearty Zin or Malbec or Cab. - or a decent blend.
    Succulent, fragrant, creamy and delicious.

    Your grilled liver sounds wonderful. I love grilled vegs. slopped over anything.
     
  8. KittenKoder
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    KittenKoder Senior Member

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    It also stores the minerals vital to life, making it very healthy as long as it's prepared right.
     
  9. KittenKoder
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    KittenKoder Senior Member

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    I'll have to try yours, I am more of a giller than anything, my father taught me how to grill and bar-b-que and my mother taught me nothing but how to use a microwave. So when I cook just for myself and not interested in spending the time, I grill, tastes better than nuking.
     
  10. alan1
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    alan1 USMB Mod Staff Member Supporting Member

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    How do you cook the poison out of it?
     

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