Calves Liver In Fresh Orange Juice Food

CALVES' LIVER IN FRESH ORANGE JUICE

Steps:

• Working over a large plate or bowl to catch the juice, remove the peel and pith from 2 of the oranges with a sharp knife, cutting down to the pulp in one operation.
• Cut out each section from between the membrane and set aside.
• Reserve the juice and add it to the juice of the third orange.
• Strain and set aside Heat a large cast iron frying pan,dry, over a medium low heat for a few moments Add 3 oz butter and as soon as it starts to foam add the slices of liver, reduce the heat to minimum and cook very gently for no more than 2 minutes on each side, do not overcook, it must remain soft with no outer crust, and pink inside.
• Liver continues cooking by its own heat when removed from the pan.
• Arrange on a heated serving dish and keep hot covered with a plate.
• Increase the heat to medium, deglaze the pan with the orange juice, incorporating the meat residue by scraping it up with a fork, season with salt and allspice, allow to bubble, then add the orange sections.
• Tip the pan back and forth allowing the hot juice to flow over the fruit, do this quickly.
• Remove the sections with a fork and place them around the meat.
• Remove the pan from the heat, whisk in the remaining 1 oz of butter, cut into small pieces and pour over the liver.
• Serve right away with small new potatoes, parselied and buttered or with garlic mashed potatoes and green peas.

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE

Steps:

• Fry bacon until crisp. Drain on paper towels and reserve.
• Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
• Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
• Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
• Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

CALF'S LIVER WITH GRAPES

Steps:

• Sprinkle liver on both sides with salt and pepper.
• Dip pieces in flour to coat well on both sides. Shake off excess. Set aside.
• Combine sugar and vinegar in heavy saucepan and bring to boil. Cook, shaking saucepan and stirring, until liquid evaporates. Continue cooking until sugar becomes caramel color. Take care that it does not burn.
• Add chicken broth and stir in tomato paste. Bring to boil and cook 5 minutes or longer until reduced to 1/2 cup. Add grapes and butter.
• Heat 2 tablespoons of oil in heavy skillet and when hot add pieces of liver, a few at a time, in one layer. Cook 1 or 2 minutes on one side and turn. Cooking time will depend on thickness. Cook on second side 1 or 2 minutes. As pieces are cooked transfer to heated platter. Continue adding pieces and a little more oil to skillet as necessary, tablespoon at a time.
• Bring sauce to boil and pour onto liver. Serve with mashed potatoes or pureed cauliflower (see recipe).

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

CALVES LIVER AND ONIONS

Steps:

• Cut liver in small serving size pieces.
• Salt and pepper pieces.
• In a 12 inch skillet heat vegetable oil.
• Make sure it is good and hot (I use medium high).
• Lightly roll pieces in flour.
• Saute in hot oil till brown on one side, turn and brown the other side.
• About 4 minutes per side.
• Remove from skillet and keep warm.
• Add onions to skillet and fry about 5 minutes till crisp tender.
• Put onions over liver and serve.

CALVES LIVER WITH LEMON THYME

Steps:

• Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking.