Best Calfs Liver With Capers And Black Butter Recipes

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SAUTEED CALF'S LIVER



Sauteed Calf's Liver image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 pound calf's liver, cut into 1/2 inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced

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.

CALF'S LIVER WITH CAPERS AND BLACK BUTTER



Calf's Liver With Capers and Black Butter image

Provided by Pierre Franey

Categories     main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 1/4 pounds calf's liver, cut into 4 slices
Salt and freshly ground pepper to taste
1/3 cup flour for dredging
2 tablespoons vegetable oil
4 tablespoons butter
4 tablespoons capers drained
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
4 tablespoons chopped parsley

Steps:

  • Sprinkle each slice on both sides with salt and pepper, and dredge it in flour on both sides, shaking off the excess.
  • Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Cook the liver on one side over high heat for 2 minutes or less. Turn the slices over and cook for 2 minutes more for rare.
  • Transfer the slices to a heated plate or platter. Discard the fat from the skillet.
  • Add the butter to the skillet and let it melt. Add the capers and vinegars to the skillet and bring to a boil while swirling around. Pour this mixture immediately over the liver, and sprinkle with parsley.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 26 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 454 milligrams, Sugar 0 grams, TransFat 1 gram

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE



Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8 ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Sauteed Onions, recipe follows
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

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.

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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 CALF'S LIVER WITH ONIONS AND CAPERS



Sauteed Calf's Liver With Onions and Capers image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 thin slices calf's liver, about 1 1/2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
2 cups thinly sliced onions
1/4 cup corn oil
3 tablespoons butter
1/3 cup drained capers
1 tablespoon red wine vinegar
2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 32 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 9 grams, Sodium 373 milligrams, Sugar 3 grams, TransFat 0 grams

CALF'S LIVER WITH CAPERS



Calf's Liver With Capers image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 10

4 thin slices calf's liver, about 1 1/2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons flour
2 tablespoons corn, peanut or vegetable oil
3 tablespoons butter
1/4 cup drained capers
2/3 cup peeled, seeded, diced plum tomatoes
1 tablespoon red-wine vinegar
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess.
  • Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1 1/2 minutes on one side. Turn them over and cook about 1 1/2 minutes on the other side.
  • Transfer the slices to a warm platter and wipe the skillet.
  • Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams

CALF'S LIVER WITH BACON AND ONIONS



Calf's Liver with Bacon and Onions image

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Categories     Beef     Onion     Pork     Sauté     Quick & Easy     Fall

Yield 4 servings

Number Of Ingredients 7

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

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.

SAUTEED CALF'S LIVER WITH ONIONS AND CAPERS



Sauteed Calf's Liver With Onions and Capers image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 cups thinly sliced onions
Salt and freshly ground pepper to taste
1/4 cup flour for dredging
1 1/2 pounds calf's liver, sliced (4 or 8 slices)
2 tablespoons butter
4 tablespoons capers
4 tablespoons sherry or red-wine vinegar
4 tablespoons chopped parsley

Steps:

  • Heat 1 tablespoon of the olive oil in a nonstick skillet. Add the onions, salt and pepper. Cook over medium heat for about 4 minutes, stirring and tossing until lightly browned and tender. Drain and set aside.
  • Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture. Shake off the excess.
  • Heat the remaining 1 tablespoon of oil in a nonstick skillet large enough to hold the liver slices in one layer. Add the liver and cook over high heat on one side (2 minutes for thin slices; a minute longer for thicker slices). Turn the liver and cook 2 minutes more or according to taste. Transfer the liver to a heated platter.
  • Add the butter to the skillet over medium-high heat. Add the capers and cook 1 minute, stirring. Add the cooked onions, stirring well with a wooden spatula. Add the vinegar and parsley. Blend well, swirling. Pour over the liver and serve immediately.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 477 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED CALF'S LIVER SMOTHERED WITH ONIONS



Sauteed Calf's Liver Smothered with Onions image

Provided by Matthew Reichel

Categories     Beef     Onion     Sauté     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 cup all purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
8 1/2-inch-thick slices calf's liver
3 tablespoons vegetable oil
1 tablespoon butter
1/2 cup beer
2 pounds onions, sliced

Steps:

  • Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
  • Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.

SAUTEED CALF'S LIVER WITH ONIONS AND APPLES



Sauteed Calf's Liver With Onions and Apples image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 10

3 tablespoons of olive oil
1 large onion, sliced
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
Coarse salt and freshly ground pepper to taste
2 apples, peeled, cored and cut in slices 1-inch thick
2 tablespoons unsalted butter
3/4 pound calf's liver, trimmed of gristle and sliced into 1 1/2-inch strips
1/2 cup white wine

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.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 809 milligrams, Sugar 15 grams, TransFat 1 gram

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