| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Niger | Toohot09 | 2 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Onion; julienned | |
| 1/2 | ts | Salt |
| 5 | Garlic cloves; slivered | |
| 1/2 | Jalapeno chile; stemmed, seeded, | |
| And julienned | ||
| 2 | Roma tomatoes; cored, seeded, | |
| And julienned | ||
| 12 | Green olives; pitted, julienned | |
| 3 | tb | Red wine vinegar |
| 3/4 | c | Chicken stock |
| 1 | tb | Cold unsalted butter |
| 1 | tb | Vegetable oil |
| 2 | sl | Calves' liver; 1/2" thick – (6 oz ea) |
INSTRUCTIONS
Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt until well caramelized, 8 to 10 minutes. Add the garlic and saute 2 to 3 minutes longer to soften. Add the jalapeno, tomatoes, olives and vinegar. Bring to a boil. Pour in the chicken stock, bring back to a boil and simmer 10 minutes. Break the butter into a few pieces and whisk into the sauce. Remove from the heat. Heat the vegetable oil in a large skillet over high heat. Add liver and cook for 3 minutes per side. Then pour in the sauce, bring to a boil and remove from the heat. Serve immediately. This recipe yields 2 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6147 broadcast 07-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 09-28-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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