Tuesday, March 2, 2010
Calves liver with onions and bacon
Not for everyone, calves liver with onions and bacon can be a wondrous thing. The liver came frozen in a 1 lb. package. The problem is that when you open the package the ¼” slices (4) are very delicate. It was tough getting them rinsed and dried, but once they went into the frying pan my troubles were over.
My apologies for the picture being a bit blurry. I was in a hurry to sit down and enjoy my repast.
The accompaniments are creamed turnip greens (blog post 2/21/10) and shiitake mushrooms and brown basmati rice (Peter’s contribution).
Calves liver with onions and bacon (2 servings)
½ medium onion, sliced
1 tbsp olive oil
1 tbsp butter
2 strips thick-cut bacon
8 oz. calves liver, carefully rinsed and dried on paper towels
salt and pepper to taste
Caramelize the onions in the oil and butter (this will take nearly 30 minutes). Sprinkle with a bit of salt and pepper while they cook.
In a non-stick sauté pan, fry the bacon to your desired degree of doneness. Remove and drain on a paper towel.
Sprinkle salt and pepper on the top of the liver slices. Invert them into the bacon pan in the bacon fat and then season the top sides. Keep the heat at medium high. Fry the liver for no more than 1 ½ minutes. Turn and fry another 1 ½ minutes. Serve immediately topped with onions and the bacon.
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