Sauteed Calves Liver 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.

SAUTEED CALVES LIVER

Steps:

• fry bacon in frying pan until crisp, remove to paper towels.
• add onions, saute until brown, remove.
• lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don't overcook.
• remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors.

SAUTEED CALF'S LIVER WITH RED WINE VINEGAR

Steps:

• Sprinkle liver with salt and pepper; dust with flour. Melt butter in heavy large skillet over medium-high heat. Add liver and sauté until crisp and golden, about 3 minutes per side for medium. Transfer liver to plates. Add garlic to skillet; stir 30 seconds. Add broth and vinegar and boil 1 minute, scraping up browned bits. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.

SAUTEED CALF'S LIVER WITH FIG-CHINESE VINEGAR SYRUP

Steps:

• Pre-heat hot a large, thick skillet. Season the liver with salt and green peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8-10 minutes. I prefer my liver medium. Place livers on warm plates. Place skillet back on the heat, add shallots and brown, about 3-5 minutes. Season with salt and black pepper. Add figs and sautee for 1 minute. Deglaze with the vinegars and reduce by 50%. Whisk in butter and check for seasoning. Reserve in a water bath.

SAUTEED CALF'S LIVER WITH ONIONS AND CAPERS

Steps:

• Trim away and discard any tough membranes in the liver slices. Cut the slices into thin strips about a quarter of an inch wide. Sprinkle with salt and pepper and set aside.
• Heat the olive oil in a small heavy skillet and add the onions. Cook, stirring often, over moderately high heat about 10 minutes or until onions are golden brown. Reduce heat as necessary. Do not allow the onions to burn or they will be bitter.
• When the onions are almost ready, heat a wide, heavy skillet and add two tablespoons of the corn oil. When hot and almost smoking, add half of the liver strips. Cook over high heat, turning the liver pieces so that they cook evenly. Cook about three minutes. Scoop out the pieces and transfer them to a warm serving dish.
• Heat the remaining two tablespoons of corn oil. When it is very hot, add remaining liver strips. Cook as before. Remove the liver and add to the initial batch.
• Pour off all fat from the skillet and wipe it out thoroughly. Return the skillet to the heat and add the butter and capers. Cook, shaking the skillet and stirring, about one minute. Add the liver and onions. Stir to blend well.
• Cook until thoroughly hot. Sprinkle with the vinegar and toss about 15 seconds. Add salt and pepper to taste. Sprinkle with chopp edparsley and serve.

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.

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.

SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE

Steps:

• Rinse the liver; pat dry with paper towels.
• Season both sides with salt and pepper.
• Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
• Heat the oil in a large skillet over high heat.
• When the oil is hot, lay the liver slices in the pan.
• Sear 3 to 4 minutes; carefully turn.
• Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
• In the same skillet over medium heat, melt the butter.
• Add the shallots; cook, stirring, 3 minutes.
• Add the vinegar; cook until almost evaporated, 2 minutes.
• Add the wine; cook, stirring, 3 minutes.
• Add the stock; cook until almost evaporated, 4 minutes.
• Stir in the cream and simmer until reduced by half, about 6 minutes.
• Stir in the mustard, parsley and tarragon.
• Season to taste with salt and pepper.
• Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.