| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-28-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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