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Started By
Message
So I am looking for a recipe for beef/calf liver and onions
Posted on 7/25/17 at 6:24 pm
Posted on 7/25/17 at 6:24 pm
MeMaw Rouge (on mom's side) used to make some damn fine meals of this sort
I would like to work on doing the same.
Thanks in advance.
I would like to work on doing the same.
Thanks in advance.
8
Posted on 7/25/17 at 6:28 pm to Rouge
Posted on 7/26/17 at 7:02 am to Rouge
Man, I love this stuff. No one else in my family will eat it but, I love it. Any restaurants in the BR are serve a liver and onions dish worth eating?
Posted on 7/26/17 at 7:54 am to MorbidTheClown
quote:
Any restaurants in the BR are serve a liver and onions dish worth eating
Galatoire's used to have a liver and onions dish I believe.
Not sure if they still do unfortunately.
Posted on 7/26/17 at 7:59 am to Rouge
Posted on 7/26/17 at 9:25 am to Rouge
Put about 2 TBS of oil in a skillet and get it hot.
Season your your liver and dust with a little flower
Fry it about 1-2 minutes on each side, just to get it brown
Take it out
Add your onions and cook them down till they are brown
Add you liver back to the pot and cook it through
Serve over some hot rice
Season your your liver and dust with a little flower
Fry it about 1-2 minutes on each side, just to get it brown
Take it out
Add your onions and cook them down till they are brown
Add you liver back to the pot and cook it through
Serve over some hot rice
Posted on 7/26/17 at 9:34 am to CHEDBALLZ
quote:
Fry it about 1-2 minutes on each side
Depending on thickness, that's probably a little too long for liver.
Posted on 7/26/17 at 10:23 am to BlackCoffeeKid
You can eat liver that's not well done, I'm not.
Posted on 7/26/17 at 10:28 am to CHEDBALLZ
quote:
You can eat liver, I'm not.
FIFY
Posted on 7/26/17 at 10:52 am to CHEDBALLZ
I'm just not a fan of well-done/overcooked liver.
To each his own.
To each his own.
Posted on 7/26/17 at 12:54 pm to Rouge
Smothered liver and grits was a staple growing up
Posted on 7/26/17 at 7:02 pm to jmh5724
Venison liver with onions and a little brown gravy on grits is the first thing I cook after a successful hunt
Posted on 7/26/17 at 7:48 pm to Rouge
The first thing I do is to caramelized sliced onions. Don't fry and don't brown, but saute them gently to a nice softly texture. They will have no onion bite but rather a sweet taste from the caramelization (spell check is red flagging that word...wtf?). They can be heated up again later.
Bacon, bacon, bacon, or Pancetta. Fry it until it's to your liking and remove it. Dust the liver in flour and give it just a minute or so depending on how hot the pan is. Top with bacon and onions. (I'm assuming you already know how to utilize oil and the temp on your stove)
My Mother overcooked virtually everything but she was adamant about leaving beef liver medium rare.
You can also sous vide them at 150 for an hour (thank you Thomas Keller). I don't even mess with any sort of sear because they're so thin and frankly, it's liver...they don't need a crust. I just pile on the bacon and onion.
Also, leftover liver, onions and your favorite BBQ sauce makes a great sandwich the next day!
Bacon, bacon, bacon, or Pancetta. Fry it until it's to your liking and remove it. Dust the liver in flour and give it just a minute or so depending on how hot the pan is. Top with bacon and onions. (I'm assuming you already know how to utilize oil and the temp on your stove)
My Mother overcooked virtually everything but she was adamant about leaving beef liver medium rare.
You can also sous vide them at 150 for an hour (thank you Thomas Keller). I don't even mess with any sort of sear because they're so thin and frankly, it's liver...they don't need a crust. I just pile on the bacon and onion.
Also, leftover liver, onions and your favorite BBQ sauce makes a great sandwich the next day!
Posted on 7/26/17 at 9:30 pm to Rouge
One of my favorite things to eat. Clancy's is my favorite preparation, but I'll eat the hell out of it just about anytime I see it in a menu. Heck I eat it at Piccadilly a couple times a month. Love some Cafe Degas as well.
This post was edited on 7/26/17 at 9:32 pm
Posted on 7/26/17 at 9:30 pm to Degas
quote:
Degas
Legit that's how my momma cooked it.
I eat it with A1 sauce the next day
Posted on 7/26/17 at 9:55 pm to Rouge
So apparently there's a liver-hater downvoting every post. Yeah, well you just keep eating your nouveau, almondine, bottled water city food and leave the good stuff like liver and onions for the real men.
Posted on 7/27/17 at 7:58 am to I am GLORIOUS
What CHEDBALLZ said exactly the only thing I will add is if ya like ti tender look for deveined calf liver if ya can find it cooks soft as butta.
Posted on 7/27/17 at 8:27 am to I am GLORIOUS
quote:Amandine.
almondine
Every time I see this misspelled I want to bitch slap the Chef with their menu. Yeah it's made with almonds, but...
Posted on 7/27/17 at 10:01 am to Degas
Sorry -- that's a quote from the movie City Slickers and I copied and pasted it
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