Kittencals Best Chopped Beef Liver Recipes

KITTENCAL'S BEEF LIVER AND ONIONS

Steps:

• Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
• Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
• Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
• In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
• Drain the liver over a strainer (make sure to drain well).
• Coat each piece of liver in the flour mixture then place on a plate.
• Heat 2-3 tablespoons oil in skillet over medium-high heat.
• Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
• Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
• Serve the onions with the liver.
• Delicious!

KITTENCAL'S BEST CHOPPED BEEF LIVER!

Steps:

• Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
• Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly.
• Process the cooked chicken then measure out 1/4 cup.
• Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
• Season with salt and lots black pepper.
• Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using.
• The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).

LOVELY BEEF LIVER

Steps:

• Mix sauce ingredients together.
• Coat the liver in the Panko Crumbs.
• Heat oil in a fry pan.
• Brown the liver on both sides.
• Add mushroom, they will help scrape up all the crumbs, broen 2 minutes.
• Pour in the sauce, cover and simmer 15 minutes over medium heat.
• Serve.

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)

Steps:

• Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
• Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
• Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
• When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.

ABSOLUTE BEST LIVER AND ONIONS

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!

FINNISH BEEF LIVER BAKE

Steps:

• Preheat the oven to 175°C.
• Boil the rice in the water and milk until the rice is done - not all the liquid is vaporised, you should end up with a watery mixture. Cool.
• Chop the onions finely and fry until soft.
• In the cooled down rice-milk mixture, mix in the liver, onions, egg, raisins and the spices. The mixture should still be quite runny.
• Pour the mixture into a buttered shallow oven dish, put some knobs of butter on top.
• Bake for 1-1,5 h until brown.
• This would traditionally be served with lingonberry jam, but any red tart jam like cranberry should be good.

KATZ'S CHOPPED LIVER

Steps:

• The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver.
• Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor.
• Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor.
• Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor.
• Add the remaining ingredients to the food processor and process until smooth.
• Transfer to a medium bowl, cover with plastic film and chill.
• Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches.
• Note2: I use butter, as I don't usually have schmaltz.