Pan Fried Liver And Onions With Bacon 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!

LIVER AND BACON WITH ONIONS AND GRAVY

Steps:

• Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
• Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
• Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1-2 minutes on each side until lightly browned, but not completely cooked through.
• Transfer the slices to a plate and repeat with the remaining liver.
• Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
• Add the bacon to the pan and cook, stirring from time to time, for 8-10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
• Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
• Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
• Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
• Return the liver to the pan with the onion gravy for just 1-2 minutes to warm it through and finish cooking.
• Serve the liver and bacon with some mash and freshly cooked greens.

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'S LIVER WITH BACON AND ONIONS

Steps:

• Soak liver in milk in a bowl 20 minutes.
• While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
• Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
• Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
• Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)

Steps:

• In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
• Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
• To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
• Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
• In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
• Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
• Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
• Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.

FRIED LIVER AND BACON WITH FRIED ONIONS

Steps:

• Put the pig's liver slices in a shallow dish, cover with a little milk, and leave to soak for 30-60 minutes. Lamb's liver does not need soaking. De-rind the bacon. Peel and slice the onion into rings. Dry the liver on kitchen paper. Heat the oil and butter in a frying pan over a moderate heat. Add the onion slices and fry for 3-4 minutes, stirring frequently, until soft. Push the onion to one side of the pan and stir occasionally while frying the bacon and liver.
• Put the bacon and liver in the hot fat in the pan, and fry gently for 3-5 minutes, turning frequently, until cooked to taste - liver should be soft on the outside, not crispy. Remove the liver, bacon and onion from the pan and serve on a hot plate.
• Either pour the meat juices from the pan over the liver and serve with crusty new bread; or make gravy with the juices and serve with boiled potatoes and a green vegetable. For the gravy; mix the gravy granules (or flour and gravy flavouring powder) into a smooth paste with the sherry, wine, or cold water. Add the half cup of vegetable water or cold water and mix well. Pour onto the meat juices in the pan, stirring well. Bring to the boil, stirring all the time until the gravy thickens. Pour over the liver and vegetables.

CALF LIVER AND ONIONS WITH BACON

Steps:

• Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet.
• Tear bacon in bite sized pieces.
• Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp.
• Remove onions, set aside, leaving as much grease as possible in skillet.
• Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour.
• Place liver in hot grease, cooking until brown on both sides, over medium heat.
• When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar.
• Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it).
• Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly.
• Cover, cook on low for 15-20 minutes. It should look like you have gravy.

LIVER & BACON WITH ONION GRAVY

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)