Liver and Onions

Discussion in 'Bad Dog Cafe' started by kuvash, Jun 13, 2021.

  1. FenderGyrl

    FenderGyrl Poster Extraordinaire

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    Oh Yeah....

    You need:
    A Cast Iron Skillet
    Deveined Calf Livers
    1 Large Sweet Onion
    White Flour
    Black Pepper
    And....
    A package of Thick Cut Smoked BACON

    Thaw the Livers in the fridge.

    Ahead of mealtime:
    Cut Bacon Strips in half, cook in 2 batches in the Cast Iron Skillet. Low heat...don't burn the Bacon and scald the grease.
    Save the grease. Stash the Bacon for later.

    Slice Onion into 1/4 inch thick slices.
    Sautee Onion in grease. Rest on Paper Towels.
    While cooking onions, pour flour onto a plate...add Black Pepper to flour and mix it in with a fork. Dredge Livers into the flour and set aside.

    When all the onion is cooked... Add the Livers to the skillet.
    If you have a lid that will loosely cover the skillet use it.
    Medium cook the Livers turning once halfway thru.
    About 10 minutes per side.
    Cut into a liver to check that its finished, or use a meat thermometer.

    Plate the Livers and smother with the onions.
     
    Last edited: Jun 13, 2021
  2. Armo

    Armo Tele-Holic

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    I like my liver and onions fried with bacon, mushrooms, tomatoes, baked beans and chips. Best breakfast ever.
     
  3. fjblair

    fjblair Tele-Afflicted

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    I like it, but rarely get the opportunity to eat it. I tried to make it years ago and it didn't go well, so it's a dine out thing for me.
     
  4. fasthand

    fasthand Tele-Meister

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    I used to just go straight to bed
    Saved everyone the anguish of yelling and crying
    I was going to get sent to bed for not eating it anyway seemed like best way :lol:
     
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  5. edvard

    edvard Friend of Leo's

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    Can't stand onions or liver. I My wife uses blended onions to flavor soups and whatnot, and that's ok, and for some strange reason I dig liverwurst and braunschweiger, but liver and onions as a standalone dish? Nope, nada, nyet, nein, non, nosiree bob, nuh-uh.
     
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  6. boppy

    boppy Tele-Meister

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    I don't really like pork or beef liver.
    Chicken livers however--like what my wife makes--fried with onions and garlic is something else entirely. I have cravings for that stuff every now and then.
     
    Last edited: Jun 13, 2021
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  7. Tonetele

    Tonetele Poster Extraordinaire

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    I ate chicken livers with an Arab Sheik in Thailand. My Dad was once a butcher and we grew up on offal. He was a nice guy telling me about his travels. He even let his daughter take off the hijab as she wore the whole Burka and she took photos of me only wearing Speedos at the pool and we had a respectful conversation, though I felt naked.
    It just goes to show how nice people can be if they want , I wish that could be always.
     
  8. BobTheOwl

    BobTheOwl Tele-Meister

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    Liver = dog food.
     
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  9. Bendyha

    Bendyha Friend of Leo's Silver Supporter

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    Sheep livers are my first choice. In an uncovered baking dish, bake a layer of lightly salted, buttered 1/4" onion slices in moderate oven for about 30m. with a bay leaf, sprig of thyme and a splash of wine. Then place slices of skinned/de-tubed, flour drenched liver on the onions, that have been briefly fried in butter, on the onion slices, cover dish and bake for about 20m. uncover dish and give it a tad longer. Serve with mashed potatoes....or better still, Dauphinoise or Delmonico potatoes.........(Louis De Gouy)

    For the stronger flavoured pork or beef livers, In a coverable pan, I first fry the onions in butter until golden, then remove them from the pan and fry the floured liver brown on both sides, remove liver, deglace pan with some red wine or stock, thyme, liver and onions, and gently braise for ca. 15m. Then add more stock with a bit of starch mixed in, and cook until gravy has thickened, add more stock or wine to get consistency right. Serve with mashed potatoes and fried apple slices.

    I am not a hunter, and have not yet managed to get any hunter I know to part with a venison liver, and butchers never sell them, but I live in hope.
     
  10. Fendereedo

    Fendereedo Poster Extraordinaire

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    Not keen on ox liver, pigs, or even sheep liver. However, my wife is Jewish, and makes the best chicken liver with fried onions and schmaltz. It's absolutely gorgeous.
     
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  11. Mike Simpson

    Mike Simpson Doctor of Teleocity

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    Dirty oil filters with onions sounds better.
     
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  12. alnicopu

    alnicopu Friend of Leo's

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    Love that stuff! Same with fried chicken livers. Hint: drive southeast till you get no more than 100 miles north of the Gulf of Mexico, then have someones grandmother (any ones really) to cook it up in an iron skillet. Then fry up some okra with it
     
    Last edited: Jun 13, 2021
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  13. 3-Chord-Genius

    3-Chord-Genius Poster Extraordinaire

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    With onions, it's an okay dish. Without the onions, it's hideous.
     
  14. alnicopu

    alnicopu Friend of Leo's

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    Ya gotta have the fried okra with it!
     
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  15. guitar_paul1

    guitar_paul1 Tele-Holic

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    Just how my Mom used to make them. Of course we used dinosaur liver...
     
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  16. brookdalebill

    brookdalebill Tele Axpert Ad Free Member

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    Paisano!
     
  17. Stubee

    Stubee Doctor of Teleocity Gold Supporter

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    Man, I love it but almost never cook it because my wife hates it. The last time was I think venison from a buck I dragged outta the swamp while she was away. I just sauté the onions in butter then lightly fry the liver. It’s gotta be pretty rare. Bacon is a plus.

    When I find a local restaurant that does it well I’ll order it nearly every visit until they don’t!
     
  18. boris bubbanov

    boris bubbanov Tele Axpert Ad Free Member

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    I liked liver, the way my Mom cooked it in the 1950s and early 1960s.

    If I lived on a cattle farm and did my own butchering, I might still eat it. But I worry about how the cow, calf or hog's liver accumulates various chemical substances, that I would rather not ingest into my body since it tends to remain in the human body also. So, it doesn't matter what the taste is, since I will not be eating Factory liver. I still eat chicken and turkey, but never really developed an interest in chicken livers (etc).
     
  19. getbent

    getbent Telefied Gold Supporter

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    agree. I much prefer a rasher of bacon with it rather than onion.
     
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