AllenOK
Executive Chef
Ishbel said:You may be right, Allen - maybe a 'race memory' sort of thing?!
I was thinking more along the lines of your body knows it needs something, and therefore craves it.
Ishbel said:You may be right, Allen - maybe a 'race memory' sort of thing?!
Ditto (except we do it in olive oil) -- must be the Greek connection!pdswife said:We LOVE liver!
I just salt and pepper it then dust with flour and brown in veggie oil.
Don't over cook or it gets tough. Yep. Plain and boring but it's oh so good served with some grilled onions.
Calf liver is delicate and delicious. I have a bit of a surfeit of it in my freezer and would like suggestions on serving. I know I could browse recipe sites etc. but I'd like to know what you have tried and tasted/tested.
(Here in Scotland, the football (soccer) season is just about to get underway and every Saturday my wife and daughter abandon the house as I have the lads round for lunch before the game. They too love veal/liver)
p.s. Happy to have joined this forum.
Thanks
Besides Liver, Bacon & Onions, my family likes to eat beef liver prepared this way.
It's quite delish!
Chili Liver
4 slices bacon (I usually cook a few more slices)
1 lb. sliced beef liver, sliced thin
Crisco All-Vegetable Shortening, for cooking liver in
3/4 cup flour
salt & pepper
1-(10-1/2 oz.) can Campbell's French Onion Soup
1/4 cup chili sauce or ketchup
In a 12-inch skillet, cook bacon until crisp; remove bacon, crumble; and set aside.
Dust liver with flour; season with salt & pepper.
Brown liver in bacon drippings (you may need to add a little shortening).
When done frying liver, add soup and chili sauce.
Cover; and cook over low heat 15 minutes, or until tender; stir occasionally.
Uncover; cook to desired consistency.
Garnish with crumbled bacon.
Serves 4-5.
Note: I prefer to use the Buttered Flavored Crisco, instead of the regular Crisco.
I don't crumble the bacon, but rather leave it in strips, so everyone gets a slice
or 2 with their liver.