Liver Dumplings Calf Pork Beef Or Lamb Food

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.

LIVER DUMPLINGS

Steps:

• Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.

LIVER AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
• Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
• Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

LIVER DUMPLING SOUP (LEBERKNöDELSUPPE)

Steps:

• If the rolls are soft, slice them, place them on a baking sheet, and put them in the oven at 350 degrees F until dry. Cut the rolls into 1/4-inch cubes. Pour the milk over the bread and soak.
• In the meantime, melt the butter in a skillet. Sauté the onion until translucent. Add the parsley and cook for 1 more minute.
• Squeeze any excess liquid from the bread and mix the bread with the onion. Lightly beat the eggs and incorporate them into the paste.
• Wash the liver and pat it dry with paper towels. Chop it very finely with a sharp knife or grind it in a meat grinder and add it to the mixture. Add the marjoram and lemon zest and season generously with salt and pepper.
• Bring a large pot of salted water to a boil. Reduce the heat to a simmer. Shape a tiny test dumpling and drop it into the water to check for the right consistency. If the dumpling falls apart, add bread crumbs, a teaspoon at a time, and test again.
• Shape 8 large round dumplings and lower them into the simmering water. Cook covered for 25 minutes without boiling.
• In the meantime, heat the beef broth thoroughly. Remove the dumplings from the water with a slotted spoon, drain, and place them in individual soup plates or a large soup bowl. Ladle hot beef broth over them, garnish with chives, and serve very hot.

LIVER DUMPLINGS ( CALF, PORK, BEEF OR LAMB )

Steps:

• Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
• Fry onion in butter; add bread crumbs.
• Combine liver and eggs; mix well.
• Add bread crumb mixture.
• Season to taste.
• Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
• Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
• Shake pan frequently to prevent dumplings from sticking to each other.

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

Steps:

• Tear the day-old rolls into small pieces, and soak in a bit of cold water.
• Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
• Beat the eggs, the pour over the milk.
• Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
• Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
• Form 12 walnut-sized dumplings.
• Bring about 1.5 liters (50 ounces) of salted water to a boil.
• Gently add the dumplings and simmer for 20 minutes or until cooked through.
• While the dumplings are simmering, heat the beef broth and keep warm.
• Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.

LIVER WITH ONIONS, RAISINS, AND JALAPEñOS

Steps:

• 1. Put the raisins in a small bowl and cover with warm water to soften 10 minutes. Heat the oil in a large skillet over medium-high heat. Cook the liver until brown on both sides, but still pink inside, about 1 minute per side. Transfer the liver to a plate. 2. Reduce heat to medium and cook the onion in the same skillet until soft and brown, 8 to 10 minutes. Drain the raisins and add to the skillet along with the sliced chiles. Return the liver to the pan and heat through completely, about 2 minutes. Divide the liver among 4 plates. Spoon the onion mixture equally over the top. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.