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.
CALF FRY PâTé (BULL BUTTER)
Categories Condiment/Spread Food Processor Fry Kid-Friendly Apple Meat Pistachio Cognac/Armagnac Spring Poker/Game Night Chill Gourmet Small Plates
Yield Makes about 5 cups
Number Of Ingredients 18
Steps:
- Halve calf fries lengthwise with a sharp knife, then pat dry with paper towels. Season flour with salt and pepper and dredge fries to lightly coat, shaking off excess.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sauté fries in 2 batches until golden brown on both sides and cooked through, 2 to 3 minutes. Transfer to paper towels to drain.
- Purée fries in a food processor with remaining ingredients until smooth and transfer to a serving bowl. Chill, covered, until firm, at least 4 hours. Bring to room temperature before serving.
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