Number Of Ingredients 8 Steps:
Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours. In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more. Drain liver and discard milk. Pat liver dry with paper towels. Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess. Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more. Divide liver among plates and top with onions.
Time 30m Yield 4 servings Number Of Ingredients 11 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.
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 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.
Number Of Ingredients 13 Steps:
Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows. For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.
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.
