Wednesday there was no snow or rain. But, it was cold and windy. And, it was a long, frustrating day at work (guy flying in from Austria to work on one of my projects is now coming on the 8th instead of the 12th, so I had a lot of shuffling around to do).
I'm not sure why, but today I developed a hankering for liver and onions. So, I stopped at Kroger's on the way home and asked the butcher if he had any calf's liver. He said all they had was beef liver. I took it anyway.
Once home, with clothes changed, I rinsed off the liver, cut it into three pieces and, after putting it in a glass dish, covered it with whole milk. Next I fried up four slices of thick bacon until it was crisp. I removed most of the bacon grease, and then I sauteed sliced onions in the pan.
Jeremy called on his way home from work, so we chatted as I sauteed, but them I had to hang up or burn things.
I shook off the milk and patted the liver pieces dry. I pulled the onions from out of the pan with a slotted spoon. Then I put the liver patties in a baggie with flour and some seasoning, shook it around and then fried them (two minutes a side).
I "baked" a sweet potato in the microwave oven and scooped out the insides in the middle of the plate, topped it with a piece of liver and topped that with onions then bacon (see photos - remember to click on photo to enlarge).
Outcome? Well, the liver was very moist and the onions, bacon and sweet potato all worked, but the liver still had that "earthy" taste to it that turns most people off. I thought the milk eliminated that. Maybe if it had really been calf's liver...
Watched TV and read until bedtime.
John wrote: "then I sautéed sliced onions"
ReplyDeleteHow are your knife skills coming along these days? The last time I saw you, I forgot to mention that you could always re-watch “A Long Kiss Goodnight” with Geena Davis to get some visual knife-using guidance. “Chefs do that!” :)
You're my hero !! Liver and onions is one of my favorite meals (although most people I know think I'm very weird for this...) Try soaking in buttermilk (about 2 hrs if you can), that's what I use and it really seems to take that strong earthy taste away.
ReplyDeleteJyl,
ReplyDeleteThanks for the idea, but to tell you the truth, whenever I watch “A Long Kiss Goodnight” with Geena Davis, it's to watch Geena Davis!
Oh, Canada!
Thanks for the tip! As I said, I used whole milk for 1/2 hour (per a recipe I found) but next time it'll be calf's liver, buttermilk for two hours and I'll let you know how it turns out.