May 29, 2004
Variety Meat Recipe Research
I have been looking around the Internet for fun recipes for beef liver (I have two giant beef livers in my icebox) and the like. I came accross this one, and am linking to it. I have not checked the recipes yet, but anyone who refers to Rocky Mountain Oysters as "Montana Tendergroin" is OK in my book.
UPDATE: the recipes look good (or at least can be used as the basis for good eating). Be sure to check out "Ranch Fry."
Posted by erik at May 29, 2004 10:01 AM | TrackBackneed recipes containing non-haem and haem iron urgently!!!!!!!!!!
Posted by: at December 14, 2004 2:30 AMOk, here's the deal. MamaT thinks the phrase "fun recipes for beef liver" is an oxymoron.
Calf liver, maybe. Beef liver, never!
Posted by: MamaT at May 30, 2004 6:41 PMErik:
Use pancetta and olive oil as your base, and make a ragu for pappardale.
SC
John loves liver but it is a big no-no for his gout.
Here is how I used to prepare it.
Take a pound of good fatty bacon and fry it till crisp. Set aside the bacon for later. Saute a bunch of sliced onions and peppers in the bacon grease until soft. lift out with a slotted spoon and set aside. while this is going on (bacon and veges cooking) cut your liver into bite size bits. Dredge the bits liberally with flour that has been seasoned with pepper, herbs of your choice, and maybe a little salt (depending on the saltiness of your bacon. Bring the bacon grease to a temperature just shy of smoking and toss the floured liver bits in, cook just enough to be edible. You want them to be crispy on the outside and tender in the middle. Lift them out with the slotted spoon and set aside for a moment. Then make a quick roux with the bacon grease and the dredging flour (adding in more flour if needed) and then make a gravy by stirring in a little red wine or brandy, a little water or beef stock. When the gravy bubbles, stir the liver chunks and onions/peppers back in and serve. I would serve it over home smashed red potatoes or rice. Great for a company brunch in my opinion.