The Secret to Liver and Onions

B

badbad49

New member
Cream gravy. Who knew?

At the last minute I decided I have cream, so why not make a gravy out
of the saut?ed onions and peppers? I've never had it that way, but
I've heard of it (haven't I?).

It worked well. It's the best L&O I've ever had. Definitely worth
eating more than once every 2 years (my previous schedule for L&O).
The calves liver was seasoned and dipped flour and quick-fried in
olive oil. The cream gravy does a heck of a lot more to mellow the
liver flavor than soaking in milk ever did.

http://img707.imageshack.us/img707/7206/liverandonionscreamgrav.jpg

-sw
 
"Sqwertz" wrote in message
news:[email protected]...
Gawd! Thin overdone old liver! What could you possibly have put in that
"gravy" to make it edible. Everything on the plate masks the liver, as it
probably should have been.
Next Time:
1. Use 3/4" thick pieces calve's liver; you don't soak it in anything
2. Saute lots of onion rings slowly to the light brown stage; put aside
3. Saute calve's liver with butter at high temp. very briefly.
4. Put it all together and eat.
 
Sqwertz wrote:



INteresting idea, i am very fond of liver and its taste but often felt
that after sauteing the liver and onions together a sauce should be made
from the onions and fond, but the most i have ever done is to deglaze
the pan with wine, add a bit of butter and let it reduce a bit.

My problem is that while i like onions as a flavouring ingredient, i
don't care to eat them.

The elderly relative is very fond of the wine reduction sauce i will
make with liver and onions but i just eat the liver and sauce and give
her all the onions.
--
JL
 
On Thu, 21 Apr 2011 19:58:19 -0700, "Kent"
wrote:

snip
Many of us no longer have a choice about the thickness of liver to
cook. In the old days I could buy a hunk to do as a grilled roast or
have the butcher slice some pieces to whatever thickness I liked. Now
I have to hunt to see if there might be a few pint containers of
frozen liver available. I can't even see what I am getting until it
is thawed. It's so thin that it is impossible to remove veins and so
forth. I envy you that you live in an area that provides you with
options.
Janet US
 
Sqwertz wrote:

Noted. I'll have to make that soon, it's been a while since I've done
liver and onions. I'm thinking onions and mushrooms though.
 
> On Thu, 21 Apr 2011 19:58:19 -0700, "Kent"

"Overdone and old?" Nah, that's YOU, Kent!

Janet says:


He's just trolling. He has no source for whole liver sliced to order,
old or young. The guy just wants to say something negative. Kent
does all his food shopping at Safeway (The "Prophylactic Emporium" as
he calls it. Why? Because there's usually a warm meal inside if you
get them fresh off the hoof).

As for "thin", here's another shot of the liver showing how "thin" it
is.

http://img194.imageshack.us/img194/7206/liverandonionscreamgrav.jpg

-sw
 
On Thu, 21 Apr 2011 22:24:52 -0500, Pete C. wrote:


Yep. I may have even had some fresh shrooms. It does sound better.
Oh well, next time.

Unfortunately now I have a quart of opened heavy cream to use up...
(was $3.50 at CostCo).

-sw
 
In article ,
Sqwertz wrote:


Use some of it to make this. It's absolutely fabulous, and is even more
amazing because it only has four ingredients.


Chicken with Sage-Pancetta Sauce

Ingredients:

4 chicken breasts, pounded flat
1/4-1/3 lb. pancetta, 1/4" slices
1/2 pt. whipping cream
1 pkg. fresh sage, leaves only, minced

Directions:

Pound chicken breasts flat. Dice pancetta into 1/2" pieces. Add a little
olive oil to a large skillet and begin browning pancetta over medium
heat.

Season both sides of chicken breasts with sage (I use an entire package
of fresh sage -- three or four big stalks). The pancetta makes things a
little salty so don't add any salt to the chicken, and taste just before
serving.

Once pancetta begins to brown, lay chicken breasts over pancetta. Brown
chicken breasts with pancetta, turning halfway through. After chicken
has browned, remove breasts and pancetta from skillet. Blot skillet with
paper towel to remove some oil. Add whipping cream and deglaze pan
scraping up chicken and brown bits from bottom of pan. Place chicken and
pancetta back in skillet. Continue heating until cream reduces to about
3/4 of original volume. Turn chicken over several times while cooking to
coat chicken with sauce. If sauce becomes too thick, add a touch of
milk. Serve with pasta in a light sauce (like pesto, or garlic and oil),
so sauce from chicken can be sopped up.

--

Isaac
 
On Apr 22, 2:39?pm, Sqwertz wrote:

If that's what you want, try lots of fresh sage leaves.

The usual style here is sheep's liver with bacon (it is very rare to
see anything from a calf on sale; few people eat veal). What puts me
off is mainly the tedious preparation job of peeling off that
membrane.

LW
 
Sqwertz wrote:


A very nice dish. I am really fond of fried liver, be it calf, pork or cow,
I just bath the slices in beaten eggs and then in breadcrumbs, it's
ridiculously easy for the result it gives.
And I love rabbit liver too, but that gets oven roasted.
--
ViLco
Let the liquor do the thinking
 
"Pete C." wrote:

Bacon n' onions. Liver is best cooked on a hot grill, briefly.
Another good method is "Liver Fingers"... slice liver into fish stick
configuration, dust with seasoned flour and deep fry.

Previously frozen liver is a waste of time, cooks up very dry... most
stupidmarkets in the NYC tri-state area sell fresh sliced to order
liver, both beef and calves... Hispanic markets sell fresh pork liver
as well.
 
On Fri, 22 Apr 2011 14:02:41 +0100, "Ophelia"
wrote:


That hocky puck you call a base is the liver... duh... maybe it's
liver... I eat liver often, in fact it's my favorite meal to eat out
because I love a good hunk of properly cooked liver, but cooking liver
at home schtinks up your house and everything in it... that is the
very worst looking excuse for liver I've ever seen.
 
On Fri, 22 Apr 2011 14:02:41 +0100, "Ophelia"
wrote:

OMG, that looks so wonderful! I love calf's liver when its prepared
properly. My Mother, bless her heart, could burn a cup a water. Her
method of cooking liver was to use cows liver and cook it 30 minutes
on one side, flip it and cook it another 30 minutes on the second
side. Needless to say, it was tougher than shoe leather and dry as
dust.

When I cook calf's liver, its sauteed in butter just under smoking for
only 30 seconds per/side. Then onto the plate and too the table! Rare,
smothered in caramelized onions and hot gravy over it and so tender it
cuts with a fork pushed gently through it.

Served next to sliced, grilled potatoes and grilled asparagus, it's
pure heaven.

I like to cook bacon to extra crispy, process it to a light texture
and add it to the gravy. It adds great body and flavor to the gravy
without filling it with crunchiness.
 
On Thu, 21 Apr 2011 22:23:29 -0700 (PDT), Lyndon Watson wrote:


I've had lamb liver once and it was really strong, too strong. Yet I
like the taste of the stronger NZ lamb over US lamb. The beef/veal
liver here usually comes pre-peeled and slightly (but not completely)
deveined.

-sw
 
On Apr 22, 10:08?am, Brooklyn1 wrote:

I've done frozen calves liver; cooked it med. rare and it was fine. I
didn't thaw it first. As soon as it's thawed it's almost done; slices
weren't that thick, but thicker than normal.
 
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