CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Niger |
Toohot08 |
8 |
servings |
INGREDIENTS
8 |
sl |
Liver; 1/2" thick, preferably calves |
1/4 |
c |
Sherry wine vinegar |
1/4 |
c |
Worcestershire sauce |
1 |
tb |
Dry mustard |
4 |
|
Garlic cloves; finely mashed |
1 |
ts |
Sea salt |
|
|
Freshly-ground black pepper; to taste |
|
|
Flour; as needed |
8 |
sl |
Bacon; fried crisp, |
|
|
Bacon grease reserved |
2 |
c |
Chicken stock |
INSTRUCTIONS
Marinate the liver in a mixture of the vinegar, Worcestershire, dry
mustard, garlic, salt, and pepper for 30 to 60 minutes. Remove the liver
from the marinade, reserving the marinade. Pat the liver dry and dust it
with flour. In a heavy skillet, over a medium-high heat, sear the liver in
a little of the reserved bacon grease. Turn the liver only once to avoid
overcooking. Remove the liver to a platter and cover with loosely tented
foil to keep warm. Drain the excess bacon grease from the skillet. Place
the reserved marinade and chicken stock in the skillet, over a medium-high
heat, and reduce by half. Pour this sauce over the liver and serve with the
crisp bacon slices and pickled serranos or jalapenos on the side. This
recipe yields 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6271 broadcast 04-28-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore God is the height of selfishness”