Best Bonnies Calfs Liver With Caramelized Onions Recipes

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 LIVER AND ONIONS LOUISIANA-STYLE

Steps:

• Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
• Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
• In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
• Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
• Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
• Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.

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.

FLAMBOYANT CALF'S LIVER WITH CARAMELIZED ONIONS

Steps:

• 1. Cook bacon in a large skillet over medium heat until crisp but not burned. Using a slotted spoon, remove bacon to paper towels to drain. Set aside, covered with foil to keep warm.
• 2. In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes. Remove with a slotted spoon to a bowl, cover and keep warm.
• 3. Cook the liver, 2 slices at a time, for about 1 1/2 minutes per side for medium-rare, adding butter to the skillet if needed. Season with salt and pepper to taste.
• 4. Cut each liver slice on the diagonal into 6 pieces. Arrange on a serving platter and cover loosely with foil.
• 5. Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits. Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon. Sprinkle with chopped parsley and serve immediately.

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.

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.

BONNIE'S CALF'S LIVER WITH CARAMELIZED ONIONS

Steps:

• 1. COOK'S TIP Marinate the calf's liver in a shallow dish covered with soy sauce. You can cook the onions in one skillet and the liver in a second skillet.
• 2. ONIONS: Caramelize the onion rings while the liver marinates. Heat a medium skillet over medium high heat, add one tablespoon of olive oil and one tablespoon of butter. Add the onion rings and a little pepper to taste. Salt lightly, if you prefer. Cook onions until limp. Add the 3 tablespoons of milk, one at a time, to the pan with the onions and stir gently and cook until golden brown. As they brown, you will have to watch them carefully so they don't burn. When they are a nice caramel color, set aside and keep warm.
• 3. LIVER Pre-heat a large skillet with 1 tablespoon olive oil and one tablespoon butter. Remove liver from the shallow dish, shake off soy sauce. Shake garlic powder generously over liver, follow with fresh cracked pepper. Place the seasoned side of the liver in the hot oil. Fry until it is brown, then turn and fry the other side until it is brown. Make sure it is brown, but don't overcook the liver. About 5 minutes per side.
• 4. Serve with the caramelized onions on top of the liver. Enjoy!