Subj : Re: Liver
To   : Dale Shipp
From : Dave Drum
Date : Thu Jun 16 2022 06:39:15

-=> Dale Shipp wrote to Jim Weller <=-

 JW> We got a single slice of liver, not the whole thing as it is highly
 JW> thought of and everyone wanted a taste. I poached our piece in
 JW> butter until just barely cooked through and made a sauce of the pan
 JW> juices with just a wee bit of black pepper, ketchup, mustard and soy
 JW> sauce, one of my favourite liver treatments. I used a very light
 JW> touch with those condiments as I didn't want to mask the liver
 JW> flavour but enhance it. That little taste made a nice appetizer
 JW> course while I finished the heart.

 DS> Gail likes liver and onions.  The restaurant has it on the menu for the
 DS> next four weeks and I suspect she will have it at least once per week.
 DS> Given the cost factors they have to deal with, I suspect it is ordinary
 DS> beef liver.  Her portion tonight was a bit tough at the edges, but more
 DS> tender inside.  I like it also, and might do it next time.

Beef or calf's liver is the best. Pork liver is merely OK. IMO. I like, 
also, liver & bacon which I was introduced to by my friend Isidro Valadaz.

I'm not sure if it's Mexican, Tex-Mex or pure Izzy.  Bv)= But it sure
is good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Liver, Bacon & Onions
 Categories: Beef, Pork, Offal, Dairy
      Yield: 4 Servings
 
      2 lb Liver (beef)
      2 c  Flour
           Salt
      1 ts Pepper
      2 c  Milk *
    1/2 lb Bacon
      2 lg Onions
      2 tb Oil
      2 tb Corn flour
        pn Basil
        pn Thyme
 
  Cut liver into desired thinness. Soak liver in milk
  for a day in the refrigerator. *
  
  Fry bacon and onions in the oil and set aside. Dredge
  liver through the flour, salt and pepper mix. Fry liver
  in a heavy skillet until slightly pink in the middle
  (medium). Remove liver and set aside.
  
  Mix cornflour and cold water and pour into skillet
  while off the heat and make gravy in the normal manner,
  adding basil plus thyme. Add liver, bacon and onions
  to the gravy and simmer for 15 minutes.
  
  Serve.
  
  * I often omit this step - especially if using calf's
  or yearling's liver.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... And he disappeared in a puff of logic.
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.