SAUTEED CALVES LIVER
Make and share this sauteed calves liver recipe from Food.com.
Provided by chia2160
Categories Beef Organ Meats
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.
SAUTEED CALF'S LIVER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
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.
CALF'S LIVER, ONIONS, BALSAMIC VINEGAR & PANCETTA SAUTE
A Mario Batali recipe. He has a lot of liver recipes and I think I have posted them all. This recipe sounds very interesting and I can't wait to try it.
Provided by Manami
Categories Beef Organ Meats
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large skillet, heat 1/4 cup of the olive oil over medium heat.
- Add the onions and cook slowly until caramelized.
- Use a slotted spoon and remove to a bowl.
- Place the pancetta on a baking sheet and cook in the oven until crisp, 12 to 15 minutes.
- Transfer to paper towels to drain.
- Combine the vinegar, sugar and wine in a 6-quart saucepan and bring to a boil.
- Add the turnips and cook for 5 minutes, or until tender.
- Remove the turnips and drain.
- In a clean skillet, heat the remaining 1/4 cup of olive oil.
- Dredge the liver in the seasoned flour, and add half of the slices to the skillet.
- Cook the liver, undisturbed, over moderately high heat until dark brown, 3 to 4 minutes.
- Transfer to a platter.
- Add the balsamic vinegar and caramelized onions to the skillet and bring to a boil, then reduce the heat and simmer for 3 minutes.
- Return the liver to the skillet and cook for a minute, then add the parsley.
- Transfer the liver and sauce to a platter, top with the pancetta and turnip halves and serve.
- Serve with brown rice and biscuits.
Nutrition Facts : Calories 652.1, Fat 32.8, SaturatedFat 5.5, Cholesterol 377.4, Sodium 218.3, Carbohydrate 50.2, Fiber 4.5, Sugar 35.8, Protein 25
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
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.
SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART
Provided by Michael Symon : Food Network
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.
FLAMBOYANT CALF'S LIVER WITH CARAMELIZED ONIONS
Steps:
- 1. Cook bacon in a large skillet over medium heat until crisp but not burned. Using a slotted spoon, remove bacon to paper towels to drain. Set aside, covered with foil to keep warm.
- 2. In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes. Remove with a slotted spoon to a bowl, cover and keep warm.
- 3. Cook the liver, 2 slices at a time, for about 1 1/2 minutes per side for medium-rare, adding butter to the skillet if needed. Season with salt and pepper to taste.
- 4. Cut each liver slice on the diagonal into 6 pieces. Arrange on a serving platter and cover loosely with foil.
- 5. Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits. Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon. Sprinkle with chopped parsley and serve immediately.
CALF'S LIVER WITH SCALLIONS SHERRY, AND PANCETTA
Provided by Lillian Chou
Categories Sauté Quick & Easy Dinner Meat Bacon Sherry Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Soak liver in milk 15 minutes.
- Cook pancetta in 1 teaspoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
- Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.
- Add remaining 2 teaspoons oil to fat in skillet and heat over medium-high heat until hot. Cook liver, turning once, until browned but still pink in center, about 4 minutes total. Transfer to plates.
- Melt 1 tablespoon butter in skillet over medium-high heat, then sauté scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
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!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
CALF'S LIVER WITH PANCETTA AND MARSALA
Provided by Nigella Lawson
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Place a large skillet over medium heat, and add pancetta. Cook (with no additional oil) until crispy on both sides. Transfer to a plate and cover with foil to keep warm.
- Return skillet to medium heat and add butter. When it foams, add slices of liver and cook for about 2 minutes a side, or to taste. Add liver to plate of pancetta and cover to keep warm.
- Return skillet to medium heat, and add Marsala, stirring with a wooden spoon to deglaze the pan. When it bubbles and becomes syrupy, turn off the heat. Arrange liver on a large plate, and pour the Marsala sauce over it. Crumble pancetta on top, and garnish with chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 187 milligrams, Sugar 0 grams, TransFat 0 grams
More about "calfs liver onions balsamic vinegar pancetta saute recipes"
CALF'S LIVER AND ONIONS BALSAMIC RECIPE - LOS ANGELES …
From latimes.com
Servings 2Estimated Reading Time 1 minCategory MAINS, FAST, EASYTotal Time 15 mins
CALF’S LIVER WITH PANCETTA AND ROSEMARY RECIPE
From olivemagazine.com
CALF'S LIVER WITH BACON & ONIONS | SAVEUR
From saveur.com
SAUTéED LIVER WITH CARAMELIZED ONIONS AND APPLES - FOOD52
From food52.com
SAUTEED CALFS LIVER WITH PANCETTA AND RED ONIONS - BIGOVEN
From bigoven.com
You'll also love