Liverandoniontart Recipes

BEEF LIVER AND ONIONS

Steps:

• Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
• Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
• Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
• Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
• Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
• Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.

LIVER AND ONIONS

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

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!

LIVER AND ONION TART

Steps:

• First get the oven on at 350°.
• Decide what flan/tart dish you want to use and roll out your pastry accordingly, cover the dish and work into the corners cut off the excess and blind bake for about 12-15 minutes - just until the pastry is no longer raw.
• In the meantime flash fry the liver after you've cut the liver into small pieces (I also like to soak the liver in some milk before and then drain and sift in some flour seasoned with some fresh black pepper and salt) - the liver should be just lightly seared.
• Once the liver has been seared set aside and cover - by the way I like to use half butter and half olive oil but the oil is whatever you prefer to use.
• Toss the onion in a bowl with a little oil and salt and pepper to break up the onion and coat it - this makes the onion frying process quicker.
• Fry the onion until just brown - not burnt - then set aside on some kitchen paper.
• In a bowl whisk the eggs and add the milk enough to make a quiche/custard mixture season with salt and pepper.
• Pastry should be done - take it out of the oven and turn the oven up to 375°.
• Some like to let the pastry cool but I find it makes little difference.
• Add the liver to evenly distribute around the flan.
• Do the same with the onion.
• Add the egg and milk mixture but don't overfill.
• Bake in the oven for 25 - 35 minutes depending on your oven - the mixture should not move when you jiggle the flan.
• When done - take out and either serve straight away or cool and serve cold - I enjoy both.
• If you need to serve it with a sauce or something I think a Cumberland sauce would work well.
• Goes well with some nice red wine.