Sautéed Liver With Apples And Onions Food

SAUTEED APPLES AND ONIONS

Steps:

• Melt butter in a saute pan over medium heat. Add apples and onions; saute in the hot pan, adding salt, cumin, and balsamic vinegar, until onions are translucent, 5 to 7 minutes.

CALF LIVER, APPLES AND ONIONS

Steps:

• Saute onion and apple sliced in 4 T. butter until limp.
• Remove and set aside.
• Dust liver in flour.
• Season to taste.
• Brown in remaining 4 T. butter for 4 minutes on each side.
• Remove and set aside.
• Add wine and apple cider.
• Reduce to half.
• Add flour to water and beef base.
• Mix well.
• Add onions and apples.
• Heat thoroughly.
• Add liver and heat untilmeat is heated through.
• Serve immediately.

PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS

Steps:

• Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
• Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
• Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.

MASHED SWEET POTATOES, PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES AND ONIONS

Steps:

• In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.
• Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
• Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.
• Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.
• Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

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.

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.

LIVER WITH APPLE AND ONION

Steps:

• 1. In a large skillet, fry the bacon until crisp. Remove to a paper towel lined plate to drain. Break into pieces.
• 2. Drain most of the bacon grease, leaving enough to sauté the onions. Add more as needed for the apples and liver in the remaining steps.
• 3. Add onion slices to the skillet and sauté until tender. Add the apple chunks to the skillet and sauté just until heated through. Remove the onions and apples to a dish.
• 4. Slice the liver into thin slices or pieces.Sprinkle with onion and garlic pepper. Add to the skillet and quickly stir fry on medium-high heat. Remove from heat. Return the onions, apples and bacon pieces to the skillet. Toss to combine. Pour into serving dish .Serve with a tossed salad, and hot butter crumb noodles or mashed potatoes.
• 5. Note: Chopped celery, mushrooms and/or bell peppers may be sautéed with the onions if desired; and make a brown gravy with the residue left in the skillet.

CHICKEN LIVERS SAUTEED WITH APPLES AND ONION RINGS

Steps:

• Rinse and drain livers. If very large, cut in half.
• Season lightly with salt and paprika and sprinkle lightly with flour.
• Cook gently in 2 tablespoons butter until browned.
• In another small pan, cook onion in a little butter. Sprinkle over cooked livers.
• In a third pan brown apple slices in remaining butter. Sprinkle with sugar to give glaze and flavor. Top liver and onions.

SAUTEED BEEF LIVER WITH ONIONS & PEPPERS

Steps:

• Remove all visible membranes from liver.
• Slice liver into thin strips.
• Set aside.
• In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
• Remove from pan and keep warm.
• Combine flour and herbs.
• Dredge liver in flour mixture.
• Heat remaining oil in same frying pan on medium-high.
• Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
• DO NOT OVERCOOK.
• Add cooked vegetables to pan.
• Stir to combine.
• Serve immediately.

CALF'S LIVER WITH APPLES AND ONIONS

Steps:

• In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
• In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

WILD RICE, SAUTEED APPLES & ONION WITH FRESH SAGE

Steps:

• Rice -- Cook the rice according to directions. I like to cook in chicken broth for extra flavor, but by all means, water will work just fine.
• Note: If entertaining, I replace 1/2 cup of the chicken broth with white wine to even give the dish more flavor, but for every day I don't. Also if you have kids you may or may not want to. That is up to you. The wine adds a great flavor to the dish however.
• Apples and Onions -- as the rice cooks which will take about 20-30 minutes heat up a small skillet on medium heat and melt the butter. Saute the onions and apples on medium for 5 minutes until soft but not over cooked. Add in the apple jelly, sage, salt and pepper.
• Mix -- When the rice is done, combine the rice with the apple mixture and it is ready to enjoy. If you want, garnish with a teaspoon of butter to mix in and even make the dish richer in flavor.

APPLE ONION SAUTE

Steps:

• In a small saucepan, cook onions and brown sugar in butter over medium-low heat for 8-10 minutes or until onions are tender. Stir in the apples, salt and pepper; cover and simmer for 10 minutes or until apples are tender.

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!

SAUTEED CALF'S LIVER WITH ONIONS AND APPLES

Steps:

• Heat two tablespoons of olive oil in a large frying pan. Add onion and cook it slowly over low heat, uncovered, with garlic, thyme, rosemary, salt and pepper. The onion should take about 45 minutes to become tender and almost caramelized. Do not let it burn.
• Meanwhile, saute apples in butter until lightly brown. Set aside and keep warm.
• Remove the onion from frying pan and keep warm. Add remaining olive oil (a little more if necessary) and saute liver quickly on both sides (about three minutes altogether) in order for it to be pink. Add the wine and over high heat scrape up the cooking juices. Put liver onto a serving dish with onions and top with apple. Serve immediately.