Do you have a favorite liver recipe? Post it here or post it on your blog and include a trackback to this site so we can all read it.
We are experimenting all the time with liver. Mom's latest creation is captured on video. This is one of our longer videos because she cooks the liver entirely on camera and makes gravy. In under ten minutes, she puts together the liver and gravy.
She learned this flash frying technique from a raw foodist who will be surprised by her quote on the video "no one really likes liver raw." Some people do, but mom is not one of them.
To watch the video, click the "play button" on the image below or watch the video directly at YouTube: Liver Recipe.
Mom says:
I'm convinced that one reason many people don't like liver is because they have only had it dry and over-cooked. Here are instructions for liver that is tender and moist.
Ingredients
2 lbs thinly sliced liver (if your butcher cannot do this for you, do it yourself with a very sharp knife)
1 lemon
1 cup flour
2 teaspoons salt
2 teaspoons pepper
1 teaspoon granulated garlic
Olive oil or coconut oil for frying
Water and ΒΌ cup white wine for sauce
Steps
1. Place the liver in a colander and rinse under cold water.
2. Squeeze the juice of one lemon on the liver and toss. Allow this to sit for up to 30 minutes. The lemon juice helps to cut the "gamey" flavor of the meat.
3. Use poultry sheers to cut the liver slices into serving size pieces. This makes the meat easier to handle in the pan. You're going to be working fast, so easier is a good thing.
4. On a dinner plate with sides or in a shallow pie plate mix the flour, salt, pepper, and granulated garlic.
5. Dredge the liver slices through the flour so that each piece is intirely coated. The flour will help give the liver a beautiful brown finish and also be a base for the thin sauce you will make as soon as the liver is cooked.
6. Heat your oil in a large heavy skillet. Cast iron is ideal.
7. Test the oil with a few drops of water. If the waters does the sizzle, popping thing, the oil is ready for you.
8. Carefully, but quickly, lay out the liver slices in the skillet. They should not overlap. If your pan is hot enough, within a minute or two of putting the last piece of liver in the pan, you can start turn the first pieces of liver.
9. When the pieces have all been turned, put a lid on the skillet for 2-3 minutes.
10. Remove liver from the pan. Pour in about a cup of water or broth and stir with a wire whisk. Loosen the droppings from the bottom of the pan. Now add the flour left from dredging the liver. Stir. Add the wine and keep stirring while the mixture thickens. It can be as thin or thick as you like. Taste for salt.
11. Place the liver slice back in the pan, turning once so that each piece is coated with sauce.
12. Serve!
@ Amazon.
Comments (6)
Your Mom's videos are wonderful and lovely to watch. I really enjoy liver. You asked for liver recipes...here is one from my site for lamb's liver - which is mild and tender without any 'gamey' flavour. I realize this may be difficult to locate for some, but organic chicken liver works well too. The sheep/lambs in my area here in Spain are all traditionally (organically) grown.
http://epicureantable.com/recipes/L/lambliver.htm
A wedge of lemon goes well with this.
Posted by Patricia | July 19, 2007 2:00 PM | Reply
Patricia -- Thanks so much. We will definitely try this.
Amanda
Posted by Amanda Rose | July 19, 2007 6:02 PM | Reply
Try frying the liver in duck fat - fantastic!!!
Posted by Tom | August 5, 2007 5:07 PM | Reply
Hehe this is the recipe that I was looking for... :)
Posted by International TV Online | January 22, 2010 1:47 PM | Reply
Ohmigosh, your Mom is adorable! What an awesome recipe; I can't wait to try it! I have heard about frying liver in chicken fat (probably easier for most to obtain than duck fat), so may have to try that.
YUM!
Posted by Dani | February 4, 2010 10:28 PM | Reply
You know that Mom is going to want to have you over now, don't you Dani? I hope you enjoy the recipe!
Posted by Amanda Rose
|
February 5, 2010 10:22 AM | Reply