Flamboyant Calfs Liver With Caramelized Onions Recipes

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.

Steps:

• 1. COOK'S TIP Marinate the calf's liver in a shallow dish covered with soy sauce. You can cook the onions in one skillet and the liver in a second skillet.
• 2. ONIONS: Caramelize the onion rings while the liver marinates. Heat a medium skillet over medium high heat, add one tablespoon of olive oil and one tablespoon of butter. Add the onion rings and a little pepper to taste. Salt lightly, if you prefer. Cook onions until limp. Add the 3 tablespoons of milk, one at a time, to the pan with the onions and stir gently and cook until golden brown. As they brown, you will have to watch them carefully so they don't burn. When they are a nice caramel color, set aside and keep warm.
• 3. LIVER Pre-heat a large skillet with 1 tablespoon olive oil and one tablespoon butter. Remove liver from the shallow dish, shake off soy sauce. Shake garlic powder generously over liver, follow with fresh cracked pepper. Place the seasoned side of the liver in the hot oil. Fry until it is brown, then turn and fry the other side until it is brown. Make sure it is brown, but don't overcook the liver. About 5 minutes per side.
• 4. Serve with the caramelized onions on top of the liver. Enjoy!

Steps:

• On sheet of wax paper, combine flour, pepper and salt.
• Dredge liver in flour mixture.
• In large non-stick skillet over medium heat, cook bacon until crisp.
• Remove to paper towel to drain; crumble when cool.
• To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
• Remove to serving platter, keep warm.
• Add onions to skillet, cook until soft, about 3 minutes.
• Stir in raisins, brandy and cider vinegar, cook one minute.
• Add crumbled bacon, pour over liver.
• Serve Hot!