Brandied Calf Liver And Onions Recipes

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CALVES LIVER AND ONIONS



Calves Liver and Onions image

I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!

Provided by MizzNezz

Categories     Beef Organ Meats

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb calf liver
salt and pepper
3/4 cup flour
1/2 cup vegetable oil
2 medium onions, sliced

Steps:

  • Cut liver in small serving size pieces.
  • Salt and pepper pieces.
  • In a 12 inch skillet heat vegetable oil.
  • Make sure it is good and hot (I use medium high).
  • Lightly roll pieces in flour.
  • Saute in hot oil till brown on one side, turn and brown the other side.
  • About 4 minutes per side.
  • Remove from skillet and keep warm.
  • Add onions to skillet and fry about 5 minutes till crisp tender.
  • Put onions over liver and serve.

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large glass baking dish, add liver and milk and let soak for 20 minutes.
  • In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
  • Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
  • Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
  • Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

BROILED CALF'S LIVER



Broiled Calf's Liver image

Provided by Alex Witchel

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7

8 ounces sliced bacon
2 tablespoons olive oil
4 medium sweet onions, halved root-to-stem and thinly sliced
1/2 teaspoon paprika
1 pound calf's liver, sliced in half horizontally
Salt
freshly ground black pepper

Steps:

  • Preheat a broiler. In a large skillet over medium heat, sauté bacon, turning as needed, until crispy. Transfer to paper towels to drain. Discard excess bacon fat but do not wash pan.
  • Return pan to medium heat. Add oil, onions and paprika. Sauté until onions are very soft and beginning to brown, 15 to 20 minutes. Toward the end of cooking, season liver with salt and pepper to taste, and broil as desired, 1 1/2 to 2 minutes a side for a medium (lightly pink) center.
  • To serve, remove onions from heat and season with salt to taste. Place a slice of liver on each of two serving plates. Smother with onions and top with bacon. Serve hot.

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

  • Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
  • When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

BRANDIED CALF LIVER AND ONIONS



Brandied Calf Liver and Onions image

Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron.

Provided by Patricia Manson

Categories     Beef Organ Meats

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 pinch salt
1 lb calf liver, sliced thin
3 slices bacon
1 onion, sliced into rings
1/2 cup raisins
2 tablespoons brandy
1 tablespoon cider vinegar

Steps:

  • On sheet of wax paper, combine flour, pepper and salt.
  • Dredge liver in flour mixture.
  • In large non-stick skillet over medium heat, cook bacon until crisp.
  • Remove to paper towel to drain; crumble when cool.
  • To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
  • Remove to serving platter, keep warm.
  • Add onions to skillet, cook until soft, about 3 minutes.
  • Stir in raisins, brandy and cider vinegar, cook one minute.
  • Add crumbled bacon, pour over liver.
  • Serve Hot!

Nutrition Facts : Calories 128, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.1, Sodium 92.2, Carbohydrate 19.9, Fiber 1.3, Sugar 11.9, Protein 2

CALF LIVER AND ONIONS LOUISIANA-STYLE



Calf Liver and Onions Louisiana-Style image

I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.

Provided by SheCooksToConquer

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup milk
3 large onions, halved and sliced kind of thin
4 tablespoons butter (or bacon grease)
2 cups all-purpose flour
1 cup canola oil (or enough to cover bottom of pan about 1/4-inch)
2 lbs young calf liver, sliced
2 cups chicken stock
1/2 cup green onion
2 garlic cloves, minced
salt and pepper
garlic powder

Steps:

  • Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
  • Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
  • In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
  • Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
  • Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
  • Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.

BAKED CALF LIVER AND ONIONS WITH GRAVY



Baked Calf Liver and Onions With Gravy image

I learned a long time ago most anything which is fried can be baked. So I tried it with liver and onions. The house didn't stink for three days and the meat was much more tender.

Provided by Burgs country kitch

Categories     Beef Organ Meats

Time 1h50m

Yield 4-8 serving(s)

Number Of Ingredients 4

8 slices calf liver (deveined)
1 -26 ounce Campbell's Cream of Mushroom Soup
1 (10 1/2 ounce) can French onion soup
2 medium onions (thinly sliced)

Steps:

  • Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
  • Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
  • Cover with remaining soup mixture.
  • Cover dish with foil and bake at 350 for 1-1/2 hour.
  • Serve with mashed potatoes.

CALF LIVER AND ONIONS



Calf Liver and Onions image

A wonderful dish ..kids wouldn't eat liver and cooked it this way and told them it was steak..served it over rice or mashed potatoes.

Provided by ann hugo

Categories     Beef Organ Meats

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 lb calf liver, sliced in 1 inch strips
salt
pepper
1 cup saltine crackers, broken into crumbs
2 eggs
4 tablespoons Crisco
1 large onion, sliced
flour

Steps:

  • Salt and pepper liver strips and dip in egg and roll in cracker crumbs and place in hot oil till done; drain.
  • Pour off oil to about 2 tablespoons oil add onions and cook till tender. Remove add flour to oil and brown to make a gravy. Add enough water to thicken the gravy.
  • Simmer for about 10 minutes.
  • Add the cooked onions and cook for about ten minutess.
  • Turn off heat and serve.

Nutrition Facts : Calories 158.4, Fat 11.2, SaturatedFat 3.4, Cholesterol 62, Sodium 154.9, Carbohydrate 11.1, Fiber 0.8, Sugar 1.4, Protein 3.5

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