Best Liver With Onions Raisins And Jalapeños Recipes

CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS

Steps:

• In a small bowl let the raisins steep in the Marsala for 1 hour.
• In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
• Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
• Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
• In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
• In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
• Transfer liver with slotted spatula and keep warm, covered.
• Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
• Add the onions and salt and pepper to taste.
• Nap the liver with the sauce and sprinkle with pine nuts.

HIGADO ENCEBOLLADO

Steps:

• Heat olive oil in a large pan.
• Add the sliced liver.
• Season with bouillon and pepper.
• Cook for 4-5 minutes. Stir occasionally.
• Add the onion and garlic.
• Make a slit in the center of the jalapeno and add to the pan.
• Cook for 4-5 minutes, or until onion is cooked down.
• Add the ½ cup water.
• Cook for another 5 minutes.
• Serve with refried beans and tortillas.

LIVER AND ONIONS RECIPE

Steps:

• Place liver in a colander and drain.
• Carefully spread liver pieces out in a pan, set aside.
• Remove ends and skin from onion. Slice to desired thickness.
• Heat a skillet to medium heat and add 2 Tablespoons butter.
• Add sliced onions to the skillet.
• Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
• Remove onions from skillet, set aside.
• Set up a dredge station by placing flour in a dish or bowl.
• Sprinkle liver with Salt, Black Pepper and Paprika to taste.
• Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
• Add oil to skillet, let warm up for about 3 minutes.
• Place liver slices in skillet, brown the bottom for about 3-4 minutes.
• Flip liver slices over, let brown about 3 more minutes, do not over cook.
• You may cut a slice of the liver to test for doneness.
• Serve warm and Enjoy!

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE

Steps:

• Mix the raisins and vinegar together and set aside.
• Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
• Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
• Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
• Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

LIVER WITH ONIONS, RAISINS, AND JALAPEñOS

Steps:

• 1. Put the raisins in a small bowl and cover with warm water to soften 10 minutes. Heat the oil in a large skillet over medium-high heat. Cook the liver until brown on both sides, but still pink inside, about 1 minute per side. Transfer the liver to a plate. 2. Reduce heat to medium and cook the onion in the same skillet until soft and brown, 8 to 10 minutes. Drain the raisins and add to the skillet along with the sliced chiles. Return the liver to the pan and heat through completely, about 2 minutes. Divide the liver among 4 plates. Spoon the onion mixture equally over the top. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LIVER WITH PEPPERS AND ONIONS

Steps:

• In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.

BRANDIED CALF LIVER AND ONIONS

Steps:

• On sheet of wax paper, combine flour, pepper and salt.
• Dredge liver in flour mixture.
• In large non-stick skillet over medium heat, cook bacon until crisp.
• Remove to paper towel to drain; crumble when cool.
• To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
• Remove to serving platter, keep warm.
• Add onions to skillet, cook until soft, about 3 minutes.
• Stir in raisins, brandy and cider vinegar, cook one minute.
• Add crumbled bacon, pour over liver.
• Serve Hot!