How To Cook Calves Liver And Onions Recipes

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.

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.

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!

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.

LIVER AND ONIONS

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

BAKED CALF LIVER AND ONIONS WITH GRAVY

Steps:

• Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
• Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
• Cover with remaining soup mixture.
• Cover dish with foil and bake at 350 for 1-1/2 hour.
• Serve with mashed potatoes.

SLICED CALF'S LIVER WITH GOLDEN ONIONS

Steps:

• Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
• Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
• Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
• Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.