I hate liver. Is there a way to cook it that changes the taste into something almost scrumptious? Recipes?!
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Answers:
Here is the way my mother made it that I love!. I know they say to cook liver quickly, but this is different!. Fry some bacon and put it aside!. Dredge the liver in seasoned flour and brown on both sides in the leftover bacon drippings!. Place liver,bacon, some sliced onions (lots), and sliced green peppers in a pot with a cover!. Pour in about a cup of water, put the cover on the pot, let it simmer until the onions and peppers are cooked to death!. Keep checking to make sure it is not sticking to the bottom of the pot!. This is one of my favorite comfort foods!. Www@FoodAQ@Com
I'm with you on that one!. I don't like liver at all!. The only way that I have ever been able to eat liver is in pate with lots of other flavors to cover up the taste!. Here's a good chicken liver pate recipe:
Chicken Liver Pate: Terrine de Foies de Volaille
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
Directions
In a bowl, soak the livers in the milk for 2 hours!. Drain well!.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat!. Add the onions and cook, stirring, until soft, about 3 minutes!. Add the garlic and cook until fragrant, about 30 seconds!. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes!. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender!.
Remove from the heat and let cool slightly!. Discard the bay leaves!.
In a food processor, puree the liver mixture!. Add the remaining butter in pieces and pulse to blend!. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste!.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each!. Cover with plastic and refrigerate until firm, at least 6 hours!.
To serve, place the ramekins on individual plates!. Garnish the tops with parsley and surround with crackers or toasted baguette rounds, cornichons and spicy mustard on the side!.
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Chicken Liver Pate: Terrine de Foies de Volaille
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
Directions
In a bowl, soak the livers in the milk for 2 hours!. Drain well!.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat!. Add the onions and cook, stirring, until soft, about 3 minutes!. Add the garlic and cook until fragrant, about 30 seconds!. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes!. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender!.
Remove from the heat and let cool slightly!. Discard the bay leaves!.
In a food processor, puree the liver mixture!. Add the remaining butter in pieces and pulse to blend!. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste!.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each!. Cover with plastic and refrigerate until firm, at least 6 hours!.
To serve, place the ramekins on individual plates!. Garnish the tops with parsley and surround with crackers or toasted baguette rounds, cornichons and spicy mustard on the side!.
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The most common problem is cooking it too long!. Liver will be done in a very few minutes!. If you're fixing liver and onions, cook the onions in a bit of oil first, then add the liver to the pan!. There are several good recipes for breading the liver; all you gotta do is grab a good cookbook and follow the directions!. Remember, it's easy to overcook liver - and it's also true that liver is very strongly flavored and some folks just never get fond of it!. I didn't begin to like it until I was over 40 years old!.!.!.and even now, I won't eat any but beef liver!. I'll cook the livers from my thanksgiving turkeys or my roast whole chicken and feed it to my neighbor's cat!.!.!.with her permission, of course!.Www@FoodAQ@Com
ANGELINA'S ITALIAN STYLE LIVER AND
ONIONS
1 lb!. sliced beef liver
1 sliced onion
2 tbsp!. wine vinegar
Olive oil for frying
Garlic powder
Saute onion in a little olive oil!. Remove onions!. Sprinkle liver with garlic powder!. Fry liver in olive oil, approximately 1/4 inch deep!. Add vinegar and continue frying until done, about 3 minutes on each side!. Serve topped with fried onions!.
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ONIONS
1 lb!. sliced beef liver
1 sliced onion
2 tbsp!. wine vinegar
Olive oil for frying
Garlic powder
Saute onion in a little olive oil!. Remove onions!. Sprinkle liver with garlic powder!. Fry liver in olive oil, approximately 1/4 inch deep!. Add vinegar and continue frying until done, about 3 minutes on each side!. Serve topped with fried onions!.
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