Date: Tue, 13 Jul 93 12:52:45 CDT
Fry up about 1lb good quality thick sliced bacon. Drain off all but enough grease to fry the liver in. Dredge the liver pieces in flour and fry quickly. Use some of the bacon grease to slowly cook some sliced yellow onion. Cook the onion for 1/2 hour to 45 minutes over a low flame. Add a few twists of fresh ground black pepper. Place the liver on a plate on top of the onions. Pour off almost all of the grease left from frying the liver. Add some stock and bring almost all of the grease left over from the liver, and add some stock scraping up the brown bits and bring to a boil. Add a splash of cognac or red wine. Add some fresh, chopped rosemary and some black pepper and cook for a minute or so. Swirl in a little butter to help bind the sauce and correct the seasonings and pour over the liver. Serve with garlicky mashed potatoes and baby grilled vegetables.Sweet & Sour Chicken Livers
1 lb chicken liver marinade: 1 T soy sauce 2 T dry white wine 1 t sugar 1 green onion, minced salt, pepper 1/2 c flour oil for deep frying Sauce: 1/2 cup clear chicken soup or bouillon 1 T honey 2 T sugar 3 T vinegar 1 T soy sauce 2 T dry white wine 1 clove garlic, minced 1/2 t grated ginger 2 T tomato paste 1 t tabasco or hot pepper sauce salt, pepper 1 T cornstarch 1/4 c water 1 green onion, minced 1/4 c roasted almonds, coarsely chopped sesame oil Cut each liver in two, clean from fat, tendons, etc. Mix marinade ingredients, pour over livers and let stand 30 minutes or more. If using frozen liver, make sure it is completely thawed. Drain liver, dredge each piece in flour, and deep fry. Do not overcook. Drain on paper towels. Put sauce ingredients in a small pan, bring to a boil stirring constantly. Mix cornstarch and water and add to the sauce to thicken it. Pour half the sauce into a serving plate, arrange liver pieces on the sauce, and pour remainder of sauce over the liver. Sprinkle green onion, almonds, and a few drops of sesame oil over everything.Chicken Livers with Hot Mustard Sauce
Take about a pound of chicken livers, cut off the connective material, and cut into pieces about the size of the last joint of your thumb. The smaller the pieces, the crispier this will be, and the less liver flavor will be present. Thumb-sized is a good place to start. Throw a couple of handfull of flour in a paper bag, along with 1 teaspoon of salt and 2 teaspoons of ground nutmeg. Throw the liver into the bag one piece at a time, bouncing the bag a little between each addition, until you have maybe a dozen pieces of liver in the bag. Hold the open end of the bag closed, and shake vigorously to coat the liver. Put the floured liver pieces on a plate and continue the process until all liver is floured. Fry liver in hot oil 1/4" deep, until coating is crispy. Put 4-6 teaspoons of dry mustard in a teacup, and add water, stirring until the mixture is the consistency of heavy cream. Set aside for four hours, maybe more. In a blender mix 3 eggs, 3/4 cup sugar, and 3/4 cup cider vinegar until smooth. Cook in a a double boiler. Simmer until a bit of the initial vinegar sharpness is gone, tasting as you go. Take the mixture off the stove and add enough catsup to change the color from yellow to a light orange. After this mixture is cool add the mustard/water mixture to taste.Liver with Wine & Onion Sauce
750g liver (1.65 lbs) 1 tbsp butter 1 tsp flour or cornstarch 1 tbsp finely chopped onion or more 1 tsp finely chopped parsley 1 cup stock 1/2 cup wine 1/2 tbsp tomato paste salt, pepper Clean the liver of all membranes and vessels, cut into pieces. In a pot heat up 1 tbsp butter, when hot add the liver; cook for a few minutes, turning it a few times to brown evenly. Add salt and pepper, finely chopped onion, parsley. Sprinkle 1 with tsp flour. Let it brown a couple of minutes. Pour in the wine, the stock, and a little tomato paste. Bring to a boil. Serve.Salade Lyonnaise
Here is a delicious, quick salad where the liver characteristic flavor (a minus for many) becomes actually a plus when combined with the rest: 1) Take some old bread, sourdough or other dense texture, dice into croutons, put in the oven to brown (1.5 cups) 2) Take the liver(s) you have, likewise dice, sautee with a little onion or garlic (1 cup before cooking) (you could also let it cook one minute in a little wine if you have an open bottle) 3) Take a lettuce head, the red-green variety (not radicchio, which is bitter), with soft leaves, cut leaves into 1 inch slices 4) Prepare mustard de Dijon by whipping 2tsp mustard and 3tbsp veg. oil with a fork or spoon. Will make a mousse. Add more oil if you think it can be absorbed in the mousse. Combine all ingredients in bowl, toss and serve with red wine. If liver and bread settle at the bottom of bowl, you may have used a lettuce with too stiff leaves or have sliced them too big.Giblet Saute
1 pound each chicken gizzards and livers (I cook them in separate batches, so I double the following ingredients) Flour 4 Tbsp butter (you may need more) 1 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp thyme 4 Tbsp dry sherry or white wine (we much prefer the sherry) 1 clove garlic, finely chopped 4 Tbsp chopped parsley Clean and trim the gizzards and livers and flour them well. Melt the butter in a skillet and saute briskly until they are well browned. Season with the salt, pepper and thyme and add the wine. Cover and simmer [*very* low heat] for about an hour [turn once]. Add the garlic and let it cook until soft, then add the parsley, Server on steamed rice. Serves 4.Chicken Livers 2
Simple but delicioso: 1 lb chicky livers (that's what we call 'em) 1 onion, sliced to fall apart 1 cv garlic, pressed 1 tsp lemon juice 6 (?) large mushrooms, sliced 6 (?) sprigs parsley/oregano, chopped 2 tbl butter salt & pepper to taste 4 tbl white wine Lightly saute livers and garlic in the butter. Remove. Add onions, cook just until clear. Add everything except the wine. Cook until barely done. Add wine, cook until done.mara
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