Breaded Liver Food

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!

BREADED LIVER

Steps:

• Strip membrane from liver and cut into thin strips. Season liver with grated ginger, black pepper, garlic, half the grated onion and 2 Tbsps. soy sauce. Coat liver in flour then shake off the excess. Heat Grace Vegetable Oil in a large skillet and fry liver for about 3 minutes on each side. Remove from fry pan and set aside. Return skillet to flame, add sweet pepper, escallion, tomato, scotch bonnet pepper, remaining onion, sherry, Grace Fish & Meat Sauce, Grace Tomato Ketchup, chicken stock, thyme leaves and salt. Mix well and bring to a boil. Add liver, stir, lower flame and allow to simmer for 3-4 minutes.RECIPE NOTE: Julienne - To cut into thin strips.