Site Logo

Mr. Lake's New Orleans Forum

Discussion boards for all who enjoy sharing information about food, drink, restaurants, history...
 
Mr. Lake's New Orleans Forums
It is currently September 21st, 2017, 2:50 am

All times are UTC - 6 hours




Post new topic Reply to topic  [ 2 posts ] 
 
Author Message
 Post subject: Liver and Onions
New postPosted: September 12th, 2017, 9:51 am 
Offline
Registered Users
User avatar

Joined: August 25th, 2008, 9:51 am
Posts: 1959
Location: Arlington, Texas
Liver and Onions
________________________________________
Serves: 6

George Minot received the Nobel Price for Physiology and Medicine in 1934 for developing an extract from liver, Vitamin B-12, to treat pernicious anemia.
Recipe courtesy of Emeril Lagasse.

________________________________________

Ingredients:

• 2 pounds sliced calf liver cut into six pieces
• 1 cup milk, or as needed
• ¼ cup butter, divided
• 8 slices bacon, cut into ½ inch pieces
• 2 large Vidalia onions, thinly sliced
• ¾ cup all-purpose flour, or as needed
• 1½ teaspoons Creole Seasoning
• 1 cup dry sherry
• 1 Tablespoon beef broth
________________________________________

Method:


1. Gently rinse liver slices under cold water.
2. In a large glass-baking dish, add liver and milk and let soak for 20 minutes.
3. In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes.
4. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet.
5. Reserve remaining fat.
6. Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized.
7. Transfer onions to a bowl and add bacon. Set aside.
8. Pat liver dry and discard milk.
9. In a large zip-top bag, add flour and Creole Seasoning.
10. Working in batches, add liver and shake to coat.
11. Set aside on baking sheet until ready to cook.
12. Add 2 Tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side.
13. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambé.
14. Cook on second side for about 2 minutes or until cooked through.
15. Serve liver with pan sauce, topped with onions and bacon.
________________________________________

Note: The three key steps in cooking liver are:

a. soak in milk,
b. turn liver as little as possible and
c. don't overcook!
________________________________________


Top
 Profile Send private message E-mail  
 
 Post subject: Re: Liver and Onions
New postPosted: September 12th, 2017, 9:57 am 
Offline
Registered Users
User avatar

Joined: June 6th, 2009, 1:51 pm
Posts: 4058
Location: Sandbox
Looks like a real keeper. Thanks, Frank! The milk was a surprise.


Top
 Profile Send private message E-mail  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 2 posts ] 

All times are UTC - 6 hours


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


Mr. Lake's New Orleans


Discussion boards
for all who enjoy sharing information
about food, drink, history.....


Other Sites of Local Interest
New Orleans Food & Drink Calendar



Mr. Lake's New Orleans





Support our Forum Members:




Kid Creole
601 Metairie Road, Metairie





A classic family cookbook





RouxBDoo's Cajun and Creole Food Blog


New Orleans Past This collection of websites captures New Orleans history by presenting what was once taken for granted -- advertisements, photos & other ephemera.

Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL Flash Games