Calf Liver and Onions

 Ingredients:

2 lbs baby beef liver
4 large onions, peeled, cut in half then sliced
2 teaspoons crushed garlic
2 green peppers, cut into thin strips, and halved (optional)
salt and pepper, to taste
vegetable oil

To coat liver

2 -3 cups flour, for dredging
1 tablespoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon pepper

Directions:

1 Fry up onions first in oil, and garlic, and salt, and pepper.
2 Sometimes I put in green peppers too.
3 When they are done, put them in a metal bowl, and cover, and set them aside while you cook the liver.
4 To cook the liver*, put 2-3 cups of flour on a large plate. Add garlic powder, seasoned salt and pepper, and mix well.
5 Dredge the liver on both sides, with the flour.
6 Turn the heat on high, and add a little more oil in the pan that the onions were cooked inches.
7 Get the pan hot, then turn down to med.
8 Add the liver to the pan, and cook on both sides, until cooked through.
9 Add the onions on top, turn down the heat, and let sit for a few minutes for the flavors to meld.
10 Serve liver smothered in onions and peppers.
11 I dip in ketchup and Voila!
12 YUM!
13 *I buy only baby beef liver.

Source:food.com

Chicken Liver Mousse

 Ingredients:

6 cups water
10 black peppercorns
1 cup finely chopped celery
2 large bay leaves
1 lb chicken liver
6 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup minced onion
1 tablespoon cognac
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground allspice
5 teaspoons water-packed green peppercorns (divided)
1/4 cup whipping cream

Directions:

1 In a large saucepan or cooking pot, add water and bring to boil.
2 Add black peppercorns, celery, and bay leaves.
3 Reduce heat and simmer for 10 minutes.
4 Add chicken livers and cook gently for another 10 minutes.
5 Drain, remove livers and set aside.
6 In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
7 Transfer onion/garlic to a food processor.
8 Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
9 Process until smooth.
10 Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
11 Stir in remaining 1 teaspoon of green peppercorns.
12 Mold into small ramekins and refrigerate.
13 Unmold before serving.
14 Serve with toast points or crackers of your choice.

Source:food.com

Easy Beef Liver With Onion and Tomato

 Ingredients:

3 tablespoons butter
1 tomato, chopped
1 Spanish onion, thinly sliced
1 teaspoon fresh basil, chopped
4 slices beef liver, large
seasoned flour
salt
pepper

Directions:

1 Melt 1 1/2 tablespoons butter in skillet over medium heat.
2 Add tomato, onion and basil. Season well and cook for 20 minutes, stirring occasionally.
3 Dredge liver in flour.
4 Melt remaining butter in frying pan over low heat and cook liver 3 minutes and turn over and season with salt and pepper and cook for another 2 minutes.
5 Serve with the tomato and onion mixture on top.

Source:food.com

Grilled Chicken Livers in 7-Up

 Ingredients:

12 chicken livers, two halves separated
1 quart 7-Up soda (or any other carbonated beverage)
salt
fresh ground black pepper

Directions:

1 Wash the livers, drain and put in a bowl.
2 Add enough carbonated beverage to cover the liver and marinate about half an hour.
3 Put every two pieces of liver on two bamboo skewers and lay them over the hot grill.
4 Add salt and pepper and grill about 4 minutes on each side, until the liver is browned on the outside and pink on the inside.

Source:food.com

Indonesian Liver

 Ingredients:

1 1/4-1 1/2 lbs beef liver or 1 1/4-1 1/2 lbs pork liver or 1 1/4-1 1/2 lbs chicken livers
1 1/2-2 cups coconut milk
2 kaffir lime leaves
1 stalk lemongrass, the fleshy part bruised

For the spice paste

8 shallots, peeled, chopped
3 garlic cloves, peeled chopped
4 red chili peppers, chopped (I remove the seeds)
1 slice peeled chopped fresh galangal (3/4 inch approx) or 1 teaspoon ground galangal
1 slice peeled chopped fresh turmeric (3/4 inch approx) or 1/2 teaspoon powdered turmeric
1 slice peeled chopped fresh ginger
1 teaspoon salt
2 tablespoons peanut oil, for frying

Directions:

1 Clean the liver and chop into chunks of approx 1 inch.
2 Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
3 Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.
4 Then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you don’t over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.

Source:food.com

Liver and Onions Nice Mix

 Ingredients:

1 lb liver
4 tablespoons butter
1 large onion
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt

Directions:

1 Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
2 Combine the flour, pepper and salt, mix well.
3 Coat the liver thoroughly in the flour mixture.
4 Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
5 When all done, reheat the onions in remaining butter.
6 Serve the onions on top of the liver.

Source:food.com

Venetian Calf Liver and Onions

 Ingredients:

4 tablespoons olive oil
1 1/2 white onions, sliced
1 teaspoon dried thyme, crumbled
1 teaspoon rubbed sage or 1 teaspoon ground sage
1 garlic clove, flattened
2 tablespoons all-purpose flour
salt and pepper
12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
1 tablespoon butter
1 1/2 tablespoons minced fresh Italian parsley

Directions:

1 Heat 3 tablespoons oil in heavy large skillet over medium heat.
2 Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
3 Transfer to bowl.
4 Add remaining 1 tablespoon oil to skillet.
5 Add garlic and cook until golden brown, about 2 minutes.
6 Discard garlic.
7 Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
8 Season with salt and pepper.
9 Pat liver dry and add to flour mixture and toss to coat.
10 Add butter to garlic oil and melt over medium-high heat.
11 Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
12 Add onions and sauté until liver is just cooked through, about 5 minutes.
13 Stir in parsley.

Source:food.com