Flamboyant Calfs Liver With Caramelized Onions Recipes

BONNIE'S CALF'S LIVER WITH CARAMELIZED ONIONS

Steps:

• 1. COOK'S TIP Marinate the calf's liver in a shallow dish covered with soy sauce. You can cook the onions in one skillet and the liver in a second skillet.
• 2. ONIONS: Caramelize the onion rings while the liver marinates. Heat a medium skillet over medium high heat, add one tablespoon of olive oil and one tablespoon of butter. Add the onion rings and a little pepper to taste. Salt lightly, if you prefer. Cook onions until limp. Add the 3 tablespoons of milk, one at a time, to the pan with the onions and stir gently and cook until golden brown. As they brown, you will have to watch them carefully so they don't burn. When they are a nice caramel color, set aside and keep warm.
• 3. LIVER Pre-heat a large skillet with 1 tablespoon olive oil and one tablespoon butter. Remove liver from the shallow dish, shake off soy sauce. Shake garlic powder generously over liver, follow with fresh cracked pepper. Place the seasoned side of the liver in the hot oil. Fry until it is brown, then turn and fry the other side until it is brown. Make sure it is brown, but don't overcook the liver. About 5 minutes per side.
• 4. Serve with the caramelized onions on top of the liver. Enjoy!

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY

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.

FLAMBOYANT CALF'S LIVER WITH CARAMELIZED ONIONS

Steps:

• 1. Cook bacon in a large skillet over medium heat until crisp but not burned. Using a slotted spoon, remove bacon to paper towels to drain. Set aside, covered with foil to keep warm.
• 2. In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes. Remove with a slotted spoon to a bowl, cover and keep warm.
• 3. Cook the liver, 2 slices at a time, for about 1 1/2 minutes per side for medium-rare, adding butter to the skillet if needed. Season with salt and pepper to taste.
• 4. Cut each liver slice on the diagonal into 6 pieces. Arrange on a serving platter and cover loosely with foil.
• 5. Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits. Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon. Sprinkle with chopped parsley and serve immediately.