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Old 02-11-2005, 11:05 AM   #1
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Battle beef liver (what should I make with it?)

I've got about two pounds in the freezer waiting to be defrosted. Last time I simply gave it a good searing (I like those toasted edges), added some liquid and boiled it making a nice gravy with onions to have on rice.

This time I was thinking of doing something fun with it but nothing really comes to mind. My main idea is to do something like a "dirty rice" where I chop it really fine, pan fry it with some veggies and spices and then add a good portion of rice and texas pete.

Any better suggestions?


My english, she's not so good... I meant to say I did it with the malice of forethought.
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Old 02-11-2005, 11:13 AM   #2
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ah, iron chef lugaru-san, your cuisine reigns supreme. the dirty rice idea sounds good.
hmmm, you could make the dirty rice and liver mixture, then stuff smoked or bell peppers with it.
how about modifying my dirty pork chops recipe to suit the liver? make a spice rub from black peppercorns, allspice berries, garlic powder, and sea salt. rub on the liver, then season some flour and press liver in the flour. pan fry in butter/evoo, and serve topped with pickled hot banana pepper rings, or chopped pepperoncini, and a splash of the pickling brine.

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Old 02-11-2005, 03:31 PM   #3
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Both of those recipes sound great.

Unfortunately the liver we can get at the local supermarkets is dark red and cut about 1/4 inch thick. If that stuff came from a calf, I am working on my second set of teeth and not my third.

Impossible to cook it anyway but well done.

I like liver but well done just doesn't cut if for me, and I am the only one in the house who would bother to choke it down.

Every once in a while though we are in a place where we can find pink liver cut about 1/2 inch in thickness. Then we buy all we can.

Love it rare to medium rare, with some caramelized onions - there is no better eating. Bacon or smoked ham also goes well.

Many years ago had true baby veal liver (it was white to light tan) with a honey mustard sauce that was out of this world.

Talked my delightful SIL, who hated liver, into ordering it (told her I would switch plates if she didn't like it) and I never tasted a bite.

Wish I had the recipe.

Not sure if any of this babbling helps, but I am becoming very persnickety about my liver.

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Old 02-11-2005, 04:44 PM   #4
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I have been searching and searching for my recipe for Dirty Stuffed Chicken Legs - it's a tad labor-intensive but man oh man is it good. It was the BEST dirty rice recipe I had ever come across!!!

I'll give you the concept anyway - make dirty rice (using your liver). Let cool. Take a chicken leg and pull the meat down the bone like you are turning it inside out (the skin will now be on the inside). Now the fun part - take a hacksaw and cut the bone out - pull chicken meat back up so skin is on outside again. Stuff with dirty rice - sit upright on cookie sheet with sides and bake - can't remember how long - but I would imagine 350 for 30 minutes?

I am on a massive hunt for that recipe.

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Old 02-11-2005, 05:26 PM   #5
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Making a home-made liver spread or pate' is much easier than I thought it would be. Just cook the liver until medium rare, or medium, place in teh food processor, with the cutting blade, along with some onion, a bit of garlic, some good salt, a pinch of sugar, and process until smooth. It can be mixed with mayo, or have a light cooking oil added during the processing to give it the consistancy you desire. And you can add other flavorings as you like, such as siquid smoke, pepper, peppers, or whatever. And, you can freeze what you aren't going to eat in one serving.

Another unusual liver meal I've had was fried in light oil until medium rare, cover with diced tomatoes, a bit of basil, and some fresh garlic. Serve over a bed of linguine. It was quite good. Just remember the basic flavor as you are adding other flavors. Try to ballance liver's slight bitterness with flavors that are somewhat tart, sweet, or both.

That's why liver and onions is such a favorite. The sweet onion ballances the potent liver flavor.

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Old 02-11-2005, 07:07 PM   #6
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May I just say, ewww Liver I dont do organs :D
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Old 02-11-2005, 07:12 PM   #7
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I would make deli style chopped liver. Broil or fry, grate very fine, add chopped hard boiled eggs, chopped onions s/p to taste, and smaltz to taste. Serve on crustini or crackers,mmmmmmmm love it.
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Old 02-11-2005, 09:47 PM   #8
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Oh, yummmm! One of the greatest dissappointments in my cuilinary life is that I've always loved liver (chicken or beef), although Mom wasn't very imaginative with it. My Love Of Liver made me a pariah, and I'm so disappointed that what most kids choked downs as "good for them" I'm now being told is NOT. Oh, dear. Just goes to tell you, wait long enough and it'll pass!!

I just made a dish with chicken livers that is very simple, but can't see why it wouldn't work with beef. Very simple. I got the idea from a little French bistro on Park Ave in Winter Park, FL. It was a simple salad. I make either a very simple caeser (sans croutons), or buy a mixed baby greens and toss with olive oil and balsamic.

Then I make up a flour and spice mixture. I'd say 3/4 c flour, but on spices use your imagination. I like best lots of coarsely ground black pepper, a touch of cayenne (no matter what anyone tells you, these all vary so much in heat that you have to guess), garlic powder, onion powder, and salt. Put this in a plastic bowl with tightly fit lid.

Then I thinly slice an onion (sweeter the better, but go with what you have). Separate the rings, toss in the flour mixture, put on the lid, and shake. Then fry, and place on paper towels and salt a bit while they're still hot.

Take your prepared liver (cleaned, cut to your prefered size, with beef I'd cut into thin strips, and dried on paper towels), and toss in the flour mixture, shake, then fry.

Assemble on top of the salad, first the greens, then the liver. Then a sprinkle of balsamic, then the onions.

I use about 1/2 inch of veg oil in a large skillet, trying to not let the pieces (either liver or onions) touch too much.

It comes out to be a rather elegant preparation.

Does beef liver splatter as bad as chicken????? Ouch!!
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Old 02-12-2005, 08:18 AM   #9
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Liver is great bar-b-qed.Wash in milk and egg,dredge in flower. Pan fry until browned and then place in oven at 350 until tender, depends on how thick liver is.Pour bar-b-q sauce over the last 10 min. and top with sliced onions.
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Old 02-12-2005, 08:51 AM   #10
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How about chopping the liver up nice and fine, cooking it until it is well done and then serving it on top of some vanilla ice-cream.

We have to have a desert right :?: :?: :?:

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