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Started By
Message
Best place in BR to get chopped liver 'n onions?
Posted on 7/8/09 at 5:45 pm
Posted on 7/8/09 at 5:45 pm
Besides the Picadilly?
Thanks.
Thanks.
2
Posted on 7/8/09 at 5:50 pm to PiscesTiger
Shoneys or maybe Samuels? 
It sucks, but I can't really think of many people really doing liver and onions.
It sucks, but I can't really think of many people really doing liver and onions.
Posted on 7/8/09 at 6:08 pm to PiscesTiger
I'd like to know too. I almost always get it when it's available at Piccadilly, but it's not always available. I LOVE LIVER! 
Posted on 7/8/09 at 6:09 pm to SirCthulhu
anyone have a good recipe for liver and onions? they sell packs of calf liver in all the grocery stores for super cheap. i always want to get a pack but i wouldn't know a good way to prepare it
Posted on 7/8/09 at 6:16 pm to LSUZombie
Zombie, go out tonight and be the Fitzmorris that you are. Find a spot and order the liver and onions. Report back.
Posted on 7/8/09 at 6:18 pm to PiscesTiger
quote:
Zombie, go out tonight and be the Fitzmorris that you are. Find a spot and order the liver and onions. Report back
that's the problem. the only place i know they have it is at piccadilly. and when i had it there it was very good.
but they do sell it dirt cheap in stores. just might be something to look into cooking at home
Posted on 7/8/09 at 6:21 pm to LSUZombie
liver??? hows that taste?
Posted on 7/8/09 at 6:25 pm to LSUZombie
Got this off of epicurious.
Sounds good
1 cup all purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
8 1/2-inch-thick slices calf’s liver
3 tablespoons vegetable oil
1 tablespoon butter
1/2 cup beer
2 pounds onions, sliced
preparation
Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.
Sounds good
1 cup all purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
8 1/2-inch-thick slices calf’s liver
3 tablespoons vegetable oil
1 tablespoon butter
1/2 cup beer
2 pounds onions, sliced
preparation
Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.
Posted on 7/8/09 at 6:26 pm to lsutiger_08
Also this one:
1-pound piece calf's liver
3/4 pound onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley
preparation
Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.
Here is the whole results page:
LINK
1-pound piece calf's liver
3/4 pound onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley
preparation
Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.
Here is the whole results page:
LINK
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