Monday, October 28, 2013

Monday’s Bread Bowl: Seared Liver & Onions

A tasty and gritty offering

This dish is a popular item on many more restaurant menus than you would initially imagine.  Here’s the recipe:

What you will need:

1 cast-iron skillet
1 serving plate
1 medium-sized bowl
3 tablespoons cooking oil
Juice of 1 lemon
1 large yellow onion, sliced in rings
3 garlic cloves, whole
3 bacon strips, sliced into bite-sized pieces
1 ½ - 2 lbs beef liver
3 large banana peppers, sliced into rings
Salt and Pepper to taste

Cooking and Directions:

Rinse liver pieces until water runs clear.  Place pieces in bowl and add lemon juice.  Set aside to marinade for 3 to 6 hours.    

Heat fry pan on medium-high heat.  Add bacon, onion, garlic, and pepper.  Let onions sear to a golden brown.   Remove all ingredients from flavored pan to serving plate.  Set aside.  Place liver pieces in pan.  Allow meat to brown for 4-6, depending on thickness of meat minutes on each side then remove.  Return bacon, pepper, onion, and garlic to pan and heat through.  Pour reheated ingredients over cooked liver.  Serve immediately.      

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