OkieGene
oklahoma city
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Joined: 01/06/2004
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I have no idea where it came from, but all of a sudden I have a craving for liver. I know, I know, lots of folks go EWWWWWWWWWW YUKK POOEY. However, I do occasionally like liver. There used to be a little diner that would serve it every once in awhile.
Got any ideas? Chicken or beef livers? How best to cook? And with what side dishes?
Thanks
Gene
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Sportsman2505qss
Winter Springs, Fl USA
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Joined: 05/03/2002
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One of my favorite dinners is Liver and Onions. I don't eat that much but do maybe once or twice a year. I fry the onions in bacon grease until done. I like divine baby beef liver the best and I cook mine in the microwave. I find it comes out very tender in the microwave. I serve with mashed potatoes and gravy with green beans. I pour the onions on top of the liver.
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PamP
northern ky
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Joined: 11/09/2003
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Love it but never could cook it. I might have to try the microwave. I always have it turn out tuff.
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OSAGEGIRL
Sago, WV, USA
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Joined: 09/15/2003
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Chicken Livers!
1 container of Chicken Livers - remove fat, quarter, rinse well,
pat dry with paper towells.
Place in skillet with 4 TBS of Crisco Oil
Sprinkle with garlic powder (to taste)
Saute mushrooms ( 1 can ) in butter (in separate pan)
Cook livers untill they are barely pink in the middle
Add mushrooms
Serve over Uncle Ben's long grain rice.
Carolyn, Ray,
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Chihuahua "Pepper - September 2000 - December 2, 2004
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lcruzen
Hell, Michigan
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Joined: 03/12/2004
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The secret to great liver n onions is to use skinned steer liver or calves liver. Dredge it in seasoned flour and pan fry it hot and quick til it about medium well. Then top is with sauted onions, bacon and a little gravy. If you don't use skinned liver it will always taste like it is tough.
LC
The Cruzen Hotel
CB Channel 13
Hell, Michigan
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Candice
Central Ohio USA
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Joined: 05/24/2004
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Don't overcook it! Saute in butter just until the pink is gone! Any longer and it will be too tough! With sauted onions and garlic...... Yum, YUM!!
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TN Traveler
Nashville, TN
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Joined: 10/22/2003
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Okie:
One of my favorite meals, BC (before chlosterol) was liver and onions. I find that chicken livers are probably the mildest. Here is my favorite recipe.
1 container of chicken livers, cleaned, drained and covered in milk.
sliced raw onion equal to the amount of chicken livers
1/2 cup flour seasoned to taste with seasoning salt and pepper
1/2 cup butter or margarine
Let the livers soak overnight in milk, if you can. Drain livers and dredge in seasoned flour. Melt butter over med. heat and add livers. Allow livers to cook until the bottom is slightly browned. Turn over liver and add onions on top. Cover and cook until liver is firm. Onions will be tender crisp. Serve. Enjoy
TN Traveler
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august-alberta
Cold Lake, AB, Canada
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Joined: 05/30/2004
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I love liver as does my dd. However, its a bit high in carbs for a meat, so I usually only do it about once a month.
I season a bit of flour with pepper and garlic salt. Dredge the liver lightly.
I usually do up with bacon and onions and only use cast iron frypan. I fry the bacon then the onions in the bacon grease. Remove onions but retain bacon grease remaining.
Fry in a 'hot' frypan for about 1-2 mins ea side.
I don't do the gravy but prefer homemade chutney with mine.
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Heathertee2002
Connecticut
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Joined: 07/18/2003
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Calve's liver thin-sliced is the best! (Oh, ok, I love chicken livers too.)
Liver should never be overcooked! The best IMO is still pink in the middle and is no worse for you than a rare beefsteak (chicken livers should be cooked a little more).
I put a chunk of butter or some bacon grease in the non-stick pan and heat it up; dip the liver in a little flour and shake off the excess, and pan-fry it quickly, being careful not to burn the flour.
Serve it with applesauce or fried apples (try it!), crisp bacon and thicksliced sweet onions that have been slowly cooked in a pan with a little olive oil til they are browned and tender....mmmmMMMMMM!
Heather
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soapstar
travelin tx
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Joined: 08/21/2004
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Calves liver..skinned (peel the membrane off)...sliced very thin...breaded...
and sauted in butter very slow on lower than medium heat
til golden brown on both sides.
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