The Melting Pot 2.0/The Melting Pot 2.0.iso/food/varmeats/liver

Internet Message Format | 1995-09-27 | 8.1 KB

From uuneo!sugar!taronga!arielle Sat Jul 17 17:08:05 CDT 1993
Article: 5023 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!taronga!arielle
From: [e-mail] (Stephanie da Silva)
Subject: COLLECTION: Liver
Message-ID: <[e-mail]>
Sender: [e-mail] (Stephanie da Silva)
Organization: Taronga Park BBS
Date: Tue, 13 Jul 93 12:52:45 CDT
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Liver

Fry up about 1lb good quality thick sliced bacon.  Drain off all but
enough grease to fry the liver in.

Dredge the liver pieces in flour and fry quickly.  Use some of the bacon
grease to slowly cook some sliced yellow onion.  Cook the onion for 1/2
hour to 45 minutes over a low flame.  Add a few twists of fresh ground
black pepper.

Place the liver on a plate on top of the onions.  Pour off almost all of
the grease left from frying the liver.  Add some stock and bring almost
all of the grease left over from the liver, and add some stock scraping
up the brown bits and bring to a boil.  Add a splash of cognac or red wine.
Add some fresh, chopped rosemary and some black pepper and cook for a
minute or so.  Swirl in a little butter to help bind the sauce and correct
the seasonings and pour over the liver.

Serve with garlicky mashed potatoes and baby grilled vegetables.


Sweet & Sour Chicken Livers

1 lb  chicken liver

marinade:
1 T soy sauce
2 T dry white wine
1 t sugar
1 green onion, minced
salt, pepper

1/2 c flour
oil for deep frying

Sauce:
1/2 cup clear chicken soup or bouillon
1 T honey
2 T sugar
3 T vinegar
1 T soy sauce
2 T dry white wine
1 clove garlic, minced
1/2 t grated ginger
2 T tomato paste
1 t tabasco or hot pepper sauce
salt, pepper

1 T cornstarch
1/4 c water
1 green onion, minced
1/4 c roasted almonds, coarsely chopped
sesame oil

Cut each liver in two, clean from fat, tendons, etc.  Mix marinade
ingredients, pour over livers and let stand 30 minutes or more.  If
using frozen liver, make sure it is completely thawed.

Drain liver, dredge each piece in flour, and deep fry.  Do not overcook.
Drain on paper towels.

Put sauce ingredients in a small pan, bring to a boil stirring constantly.
Mix cornstarch and water and add to the sauce to thicken it.

Pour half the sauce into a serving plate, arrange liver pieces on the
sauce, and pour remainder of sauce over the liver.  Sprinkle green onion,
almonds, and a few drops of sesame oil over everything.


Chicken Livers with Hot Mustard Sauce

Take about a pound of chicken livers, cut off the connective material,
and cut into pieces about the size of the last joint of your thumb.  The
smaller the pieces, the crispier this will be, and the less liver flavor
will be present.  Thumb-sized is a good place to start.

Throw a couple of handfull of flour in a paper bag, along with  1 teaspoon
of salt and  2 teaspoons of ground nutmeg.  Throw the liver into the bag
one piece at a time, bouncing the bag a little between each addition,
until you have maybe a dozen pieces of liver in the bag.  Hold the open
end of the bag closed, and shake vigorously to coat the liver.  Put the
floured liver pieces on a plate and continue the process until all liver
is floured.

Fry liver in hot oil 1/4" deep, until coating is crispy.

Put 4-6 teaspoons of dry mustard in a teacup, and add water, stirring
until the mixture is the consistency of heavy cream.  Set aside for four
hours, maybe more.

In a blender mix 3 eggs, 3/4 cup sugar, and 3/4 cup cider vinegar until
smooth.  Cook in a a double boiler.  Simmer until a bit of the initial
vinegar sharpness is gone, tasting as you go.

Take the mixture off the stove and add enough catsup to change the color
from yellow to a light orange.  After this mixture is cool add the
mustard/water mixture to taste.


Liver with Wine & Onion Sauce

750g liver (1.65 lbs)
1 tbsp butter
1 tsp flour or cornstarch
1 tbsp finely chopped onion or more
1 tsp finely chopped parsley
1 cup stock
1/2 cup wine
1/2 tbsp tomato paste
salt, pepper

Clean the liver of all membranes and vessels, cut into pieces.  In a
pot heat up 1 tbsp butter, when hot add the liver; cook for a few minutes,
turning it a few times to brown evenly.  Add salt and pepper, finely
chopped onion, parsley.  Sprinkle 1 with tsp flour.  Let it brown a couple
of minutes.  Pour in the wine, the stock, and a little tomato paste.
Bring to a boil.  Serve.


Chicken Livers

Here is a delicious, quick salad where the liver characteristic flavor (a minus
for many) becomes actually a plus when combined with the rest:

SALADE LYONNAISE
1) Take some old bread, sourdough or other dense texture, dice into croutons,
   put in the oven to brown (1.5 cups)
2) Take the liver(s) you have, likewise dice, sautee with a little onion or
   garlic (1 cup before cooking) (you could also let it cook one minute in
   a little wine if you have an open bottle)
3) Take a lettuce head, the red-green variety (not radicchio, which is bitter),
   with soft leaves, cut leaves into 1 inch slices
4) Prepare mustard de Dijon by whipping 2tsp mustard and 3tbsp veg. oil with
   a fork or spoon. Will make a mousse. Add more oil if you think it can be
   absorbed in the mousse.

Combine all ingredients in bowl, toss and serve with red wine. If liver and
bread settle at the bottom of bowl, you may have used a lettuce with too stiff
leaves or have sliced them too big.



Chicken Livers

Giblet Saute:

1 pound each chicken gizzards and livers (I cook them in separate batches,
        so I double the following ingredients)
Flour
4 Tbsp butter (you may need more)
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp thyme
4 Tbsp dry sherry or white wine (we much prefer the sherry)
1 clove garlic, finely chopped
4 Tbsp chopped parsley

Clean and trim the gizzards and livers and flour them well.  Melt the
butter in a skillet and saute briskly until they are well browned.
Season with the salt, pepper and thyme and add the wine.  Cover and
simmer [*very* low heat] for about an hour [turn once].  Add the garlic
and let it cook until soft, then add the parsley,  Server on steamed rice.

Serves 4.


Chicken Livers

Chicken livers are delicious cooked the following way:

Saute the livers in butter with a finely-chopped onion. Don't
cook too long - the livers can still have a touch of pink.

Add a good dash or two of brandy (who measures!), and swirl
it around to collect the pan juices. Finish the sauce with
several tablespoons of thickened cream (or double cream), and
season with salt and fresh-ground pepper to taste. You may also
like to add some fresh herbs - basil or oregano.



Chicken Livers

Simple but delicioso:

1 lb chicky livers (that's what we call 'em)
1 onion, sliced to fall apart
1 cv garlic, pressed
1 tsp lemon juice
6 (?) large mushrooms, sliced
6 (?) sprigs parsley/oregano, chopped
2 tbl butter
salt & pepper to taste
4 tbl white wine

Lightly saute livers and garlic in the butter.  Remove.  Add onions, cook just
until clear.  Add everything except the wine.  Cook until barely done.
Add wine, cook until done.


Liver in Lemon Butter

3/4 to a pound of calves liver
salt, pepper and flour
1 egg, slightly beaten
Saltine cracker crumbs
1/4 cup butter
2 Tbs lemon juice
1/2 tsp sugar

Cut liver crosswise into 1/2 thick slices. Sprinkle with salt and pepper and
dredge with flour. Dip each floured liver slice into the beaten egg and roll in
cracker crumbs until evenly coated. Melt about 2 Tbs of butter and a dollop of
olive oil in a wide frying pan over medium high heat. ( I use just a little bit
of oil to keep the butter from burning). Cook the liver slices until nicely
brown on the outside, but still slightly pink on the inside (about 3 or 4 mins.
total) Remove to a heated platter and keep warm. Melt the remaining butter in
the pan and stir in the lemon juice and sugar. Stir until the sugar is dissolved
and the little pan bits are blended in. Pour over the liver, which should be
perfectly cooked by now with no pink remaining. Try it! You'll like it!