Best Flamboyant Calfs Liver With Caramelized Onions Recipes

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ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

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!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

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

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.

SAUTéED CALF'S LIVER WITH BACON AND RADICCHIO



Sautéed Calf's Liver With Bacon and Radicchio image

Provided by Melissa Clark

Categories     easy, quick, one pot, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 thick slices bacon (2 ounces), cut into 1-inch pieces
1 large onion, thinly sliced
1 to 2 tablespoons extra virgin olive oil, more as needed
1 small head radicchio, halved, cored and thinly sliced
Kosher salt
freshly ground black pepper
1 teaspoon honey
1/2 teaspoon red wine vinegar
1 1/2 pounds calf's liver, sliced 1/4-inch thick
Chopped parsley, for garnish (optional)
Cooked polenta, for serving (optional)

Steps:

  • In a large skillet, sauté bacon and onion until both are well browned and onions are tender, about 10 minutes. If pan starts to dry out, add a tablespoon of olive oil.
  • Add radicchio and a large pinch of salt and pepper and continue to sauté until radicchio is very tender, about 5 minutes longer. Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.
  • Wipe out skillet and add a tablespoon of oil. While it heats, season liver with salt and pepper. Add liver to pan, in batches if necessary, and sauté for about 2 minutes a side over high heat. (Add more oil to pan between batches if necessary.) Liver is done when it is golden on surface but still pink on inside. As pieces cook, transfer them to serving platter on top of radicchio mixture. Garnish with parsley and serve over polenta if desired.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 587 milligrams, Sugar 3 grams, TransFat 0 grams

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.

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.

CALF'S LIVER WITH APPLES AND ONIONS



Calf's Liver with Apples and Onions image

Categories     Beef     Onion     Sauté     Apple     Bacon     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 10

4 slices of lean bacon
1/2 stick (1/4 cup) unsalted butter
2 large onions, sliced thin
3 Granny Smith apples
2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 cup dry white wine
1 1/2 pounds calf's liver, sliced 1/3 inch thick and cut into 2- by 1-inch strips
finely chopped fresh parsley leaves plus additional sprigs for garnish
lemon wedges for garnish

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.

FLAMBOYANT CALF'S LIVER WITH CARAMELIZED ONIONS



Flamboyant Calf's Liver with Caramelized Onions image

Categories     Beef     Onion     Winter     Parade

Yield Makes 6 servings

Number Of Ingredients 8

1/2 pound sliced Black Forest bacon or other lightly salted bacon, cut into 1-inch pieces
2 large onions, halved lengthwise and thinly slivered
2 pounds calf's liver, sliced 1/2-inch thick
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper, to taste
3 tablespoons sherry vinegar
3 tablespoons chicken broth
2 tablespoons chopped flat-leaf parsley

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.

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