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Liver and Onions
Posted on 7/31/19 at 12:22 pm
Posted on 7/31/19 at 12:22 pm
Didn't someone have a thread on this recently? Looking for a solid recipe. Thanks.
6
Posted on 7/31/19 at 12:25 pm to Aubie Spr96
Not to cut in on your thread, but I’d love to know who serves the best L&O in NOLA. It’s a dish that I’ve never ordered in a restaurant!
Posted on 7/31/19 at 12:34 pm to OldHickory
Picadilly ftmfw
This post was edited on 7/31/19 at 12:35 pm
Posted on 7/31/19 at 12:35 pm to arseinclarse
My search on the forum pulled a bunch of results in a "Comfort Food" thread, but no recipes.
Posted on 7/31/19 at 1:34 pm to Aubie Spr96
Stockyard had it on the menu today. That shite is delicious.
Posted on 7/31/19 at 1:44 pm to OldHickory
Elizabeth’s
Posted on 7/31/19 at 1:48 pm to GynoSandberg
The only places I can remember ever getting them is at elizabtehs, Sassafras on Leon C Simon by Rouses, and Peppermill.
Posted on 7/31/19 at 1:52 pm to NOFOX
Posted on 7/31/19 at 1:55 pm to OldHickory
quote:
the best L&O in NOLA
Clancy's, no question.
Posted on 7/31/19 at 2:06 pm to glassman
joey K's used to have it, no idea if they still do.
it was very good
it was very good
Posted on 7/31/19 at 2:31 pm to glassman
quote:
Clancy's, no question.
Is it still on the menu? I originally had it in my post, but I didn't see it on the menu. Maybe I can't read cursive any more.
Posted on 7/31/19 at 2:36 pm to arseinclarse
Can anyone? 
Posted on 7/31/19 at 3:49 pm to arseinclarse
5th item from the bottom on Clancy’s menu. Veal liver.
Posted on 7/31/19 at 4:13 pm to OldHickory
Mandina's does it one day a week; same for Fury's.
Posted on 7/31/19 at 4:25 pm to OldHickory
quote:
5th item from the bottom on Clancy’s menu. Veal liver.
Thanks. I must be turning into one of those old frickers who complains about their menu.
Posted on 7/31/19 at 4:54 pm to Aubie Spr96
quote:
Looking for a solid recipe
I'd cook it once a year or so for my dad. basically a pan sautéed liver in an onion gravy:
1 lb calf or pork liver, cut into serving size pieces
1 cup AP flour
4 T butter
4T canola oil
1 medium onion, thinly sliced
2-4 cloves garlic
salt, red and black pepper
Beef or chicken stock
garlic, green onions and parsley
Season the flour to taste with salt, black and red pepper.Lightly flour the liver. Pan sauté over medium high heat until lightly browned on both sides. Remove from the pan as the pieces finish browning. Add the onions and a little more oil/butter if needed. Cut the heat to med/low. Sauté until onions are opaque and browning slightly. Add the garlic.
Drizzle in a 1/4 cup or so of the seasoned flour. Stir or whisk to make a light brown roux. Slowly add stock, stirring to build a gravy. Make the gravy thin, for the moment.
Cut the fire up and add the liver. Bring to a hard simmer, then cut to low heat, reducing the gravy to thicken a bit .This step will take several minutes.
Add a little parsley and green onion at the end. Adjust salt and peppers to taste.
This post was edited on 7/31/19 at 4:57 pm
Posted on 7/31/19 at 8:12 pm to OTIS2
I have a good and easy chicken liver and onion curry recipe. Best supplement for a Friday night drink.
Rinse the blood of the liver. Cut them into bit size. Add a tablespoon of ginger garlic paste, chilli powder, turmeric, salt, garam masala. Add into mixture sliced onions. Marinate for an hour.
Take a wok. Toast mustard seeds in oil and add the marinated mixture into it and cook till liver is fully cooked. You can add water if you need gravy.
Rinse the blood of the liver. Cut them into bit size. Add a tablespoon of ginger garlic paste, chilli powder, turmeric, salt, garam masala. Add into mixture sliced onions. Marinate for an hour.
Take a wok. Toast mustard seeds in oil and add the marinated mixture into it and cook till liver is fully cooked. You can add water if you need gravy.
Posted on 7/31/19 at 8:35 pm to Aubie Spr96
quote:
Sassafras on Leon C Simon
Had it there a couple of years ago. Was delicious!
Posted on 7/31/19 at 10:25 pm to glorymanutdtiger
quote:
I have a good and easy chicken liver and onion curry recipe. Best supplement for a Friday night drink.
Rinse the blood of the liver. Cut them into bit size. Add a tablespoon of ginger garlic paste, chilli powder, turmeric, salt, garam masala. Add into mixture sliced onions. Marinate for an hour.
Take a wok. Toast mustard seeds in oil and add the marinated mixture into it and cook till liver is fully cooked. You can add water if you need gravy.
This sounds great. Do you have measurements??
Posted on 8/1/19 at 7:46 am to OTIS2
saving this recipe. Although NO ONE in my family will eat it. Which is odd since i grew up in a home where it was on the menu almost weekly.
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