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Old 08-12-2012, 02:25 AM   #1
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Need ideas for liver.

i needed some space in the freezer for some lamb that i'm saving to make into stew for my parents, so i defrosted a package of 3 nice calves' (or is it calf's) liver steaks, about 3/8th of an inch thick each.

besides the usual pan fried with onions and bacon, what can i make with them?

i can google recipes well enough, so i'm looking for tnt recipes that i can ask questions about if needed.

tia.

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Old 08-12-2012, 02:30 AM   #2
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I prefer the traditions preparation, with fava beans, and a nice chianti.

phftftftftftft
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Old 08-12-2012, 02:33 AM   #3
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Cut strips and then flour eggwash and panko. Liver fingers. kids will love them.
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Old 08-12-2012, 02:40 AM   #4
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oh man, that sounds good. thanks.

do kids like chianti?

i'm kidding. thanks for the great idea, rock, and creeping me out, tatt.
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Old 08-12-2012, 02:43 AM   #5
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For real though, I live it just dredged in seasoned flour(s+p, granulated garlic, a little thyme, and paprika), a MUST(for me) Seared off in clarified butter(butter makes a WOLD of difference over veg oil), add in 2 crushed garlic cloves, de-glaze with Sherry, and over a bed of baby spinach. Let the carry over heat wilt the spinach. A side of sun-dried tomato tapenade, or even made into a vinaigrette. The earthiness of the sun-dried tomatoes plays nice with the richness, and earthiness of the liver.

Of course, you could do the same preparation as above, but gently wilt the spinach in the same pan after the liver is out, and just plate a nice portion of garlic smashed spuds.
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Old 08-12-2012, 02:50 AM   #6
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wow after that, i'm losing control.

me want liver NOW!

lol, thanks again, rock and tatt. two of the best chef's i've ever had the pleasure from which to learn.

from.

damn, that last adposition always seems to sneak in. and i'm not even cambridge educated.
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Old 08-12-2012, 03:02 AM   #7
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You could make liver pâté.
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Old 08-12-2012, 03:18 AM   #8
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When I lived in Germany, we used to do this:
1. Dredge the liver in flour to which you have added S&P Meanwhile, plump some raisins and core and slice 1 apple..
2. Toss into a hot pan to which you've added fat (butter, oil, whatever). Add 1 sliced onion.
3. Cook about 10 minutes.
4. Drown with a bottle of beer (poured on the liver, not down your throat), add the raisins and apples. Simmer 5-7 minutes.
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Old 08-12-2012, 03:21 AM   #9
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recipe please, taxy?

it's not a lot of liver, but i guess it could be a small pate.

where you don't put your hands in the air, hmm, because you gtruely do care. no screaming either please, nor raising burnt roofs...

but seriously, a good, tnt pate recipe would be nice.
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Old 08-12-2012, 03:24 AM   #10
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mmm, sounds good cws, thanks. i make a pork tenderloin recipe very similarly. i think it could work with liver.
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