Number Of Ingredients 14 Steps:
In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours. In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine. Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.
Time 1h5m Yield 6 servings Number Of Ingredients 14 Steps:
Fry bacon until crisp. Drain on paper towels and reserve. Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat. Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side. Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately. Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.
Time 1h5m Yield 6 servings Number Of Ingredients 19 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.
Yield 4 servings Number Of Ingredients 7 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.
Time 45m Yield 4 Number Of Ingredients 6 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!
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
fry bacon in frying pan until crisp, remove to paper towels. add onions, saute until brown, remove. lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don’t overcook. remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors.
Time 35m Yield 6 Number Of Ingredients 3 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.
Time 10m Yield 4 servings Number Of Ingredients 9 Steps:
Sprinkle each slice on both sides with salt and pepper, and dredge it in flour on both sides, shaking off the excess. Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Cook the liver on one side over high heat for 2 minutes or less. Turn the slices over and cook for 2 minutes more for rare. Transfer the slices to a heated plate or platter. Discard the fat from the skillet. Add the butter to the skillet and let it melt. Add the capers and vinegars to the skillet and bring to a boil while swirling around. Pour this mixture immediately over the liver, and sprinkle with parsley.
Yield Serves 6 Number Of Ingredients 10 Steps:
In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter. In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.
Time 10m Yield 4 servings Number Of Ingredients 10 Steps:
Sprinkle the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess. Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1 1/2 minutes on one side. Turn them over and cook about 1 1/2 minutes on the other side. Transfer the slices to a warm platter and wipe the skillet. Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.
More about “calves liver with bacon and capers recipes”
Time 1h15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet. Tear bacon in bite sized pieces. Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp. Remove onions, set aside, leaving as much grease as possible in skillet. Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour. Place liver in hot grease, cooking until brown on both sides, over medium heat. When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar. Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it). Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly. Cover, cook on low for 15-20 minutes. It should look like you have gravy.
