archie bunker Loc: Texas

For nearly 22 years now, my wife has refused to allow liver to reside in our fridge because she is disgusted by it. The fact I have allowed many disgusting substances to reside there is irrelevant. You know, cottage cheese, yogurt, 2% milk, oysters one time.

Anyway, I made my stand today, and have 4 slices of calves liver in there now, and was wondering if any of you can tell me the best way to cook it. Onions too. Liver, and onions.
My grandmother made the best ever! The stuff I get in restaurants just isn't like hers was.
If anyone can help, I would appreciate it greatly since I'm cooking it tomorrow. Win lose, or draw!

Raylan Wolfe Loc: earth

An intelligent person would simply google recipes for any dish you desire to cook!

http://allrecipes.com/recipe/58942/absolute-best-liver-and-onions/

Either you are bored or extremely stupid!

archie bunker Loc: Texas

Actually, no I'm not shot for brains! There are nuances to any recipe, and many older folks here can be very helpful.
Oh! And I did Google it.

Bump off Ray, you don't matter now. (Not that you ever did)

Wolf counselor Loc: Heart of Texas

My late Aunt Helen made the best fried liver and onion dish I've ever tasted.

I've tried emulating her method step by step but I can never perfectly achieve her distinct flavor.

But I'm getting closer with each attempt.

Weasel Loc: In the Great State Of Indiana!!

Obviously you will dip it in your egg/milk, before you flour it for frying it. Here's the trick. 1/2 flour, and 1/2 corn starch.

padremike Loc: Phenix City, Al

Ray really goes out of his way to confirm what a jerk he is.

Archie, the thought of eating liver makes me gag. Sorry. It's the one thing I can't eat. All those years in elk camp and as soon as a deer, elk or moose was shot someone insisted on deer guts and garlic for supper. I cooked a hamburger for myself. But those who like liver and onions with gravy and mashed potatoes count it a real delicacy. When I was a kid liver was recommended for a high iron diet. Today we're told not to eat any sweetbreads. I remember reading once that four ripe olives have more iron than a pound of calf liver. Over Christmas I must have consumed fifty pounds of calf liver in my consumption of black olives. I've rambled on long enough now. Hope someone has a good recipe for you and that you enjoy the meal so much it makes your tongue want to slap your brains out.

archie bunker Loc: Texas

We have my Grannie's sugar cookie recipe, written in her own hand Mr. Counselor.

Family members from Texas to California have tried to emulate it without success. Best sugar cookies ever made.

Maybe we can't get it right because she isn't here to make them for us. That's what I think.

archie bunker Loc: Texas

Thanks Padre. I'm with you on the olives too. I can eat myself sick on them.
However this goes; I'm cooking me some liver, and onions tomorrow! It may run the wife out of the house for a while though! But the dogs will love me!😃

Coos Bay Tom Loc: coos bay oregon

Here is my liver recipe--Sliced liver-1 chopped yellow onion--six slices chopped bacon--one small can sliced mushrooms.---Saute onions in butter till tender---in another pan fry up chopped bacon-- remove bacon retain drippings and turn down to low heat--- Add floured liver slices and cover after browned on that side flip over and cover with onions bacon and mushrooms and two tablespoons of water. Cover pan. Simmer till liver is done. Very tender and moist . no catsup needed.

jack sequim wa Loc: Blanchard, Idaho

Many, many years "fine dinning" cooking, here is my best

Make sure pieces are cut small, about 4 Oz pieces.

(Do not use egg) when cooking liver, it is best over high heat, cooked quickly to keep it from drying out. The high heat and egg will give a bad after taste and bring out a undesirable gamey taste.

Salt and pepper each piece
Season flour with salt and pepper
Pre-heat pan on medium high heat
Add approx 2 + tablespoons of butter, roll pan side to side helping butter , an even melt and to keep it from burning
Place seasoned/floured liver pieces in pan and turn heat on high, cooking on each side for 1-1 1/2 minutes (one minute usually does it, unless pieces are thicker).

Place cooked liver to the side, wipe our pan and add 2 tablespoons of butter, on high heat ( while constantly turning) cook for 3-4 min. Trying to accomplish a translucent color, and a light carmelized onion slices.

This is best if a large serving spoon of cheesy potatoes au gratin , two slices of cooked liver placed over the top, then covered with onions.

Tip; cooking liver fast, keeps it tender and a good golden color from flour. Placing liver on a plate from fry pan and allowing it to sit for 6-8 min allows meat to bleed out, and then re-absorbed moisture.
Best liver is "veal" liver, or butcher calves liver. A traditional butcher will select younger calves, where commercial meats use a more mature calf.

Enjoy
Any questions?

archie bunker Loc: Texas

Catsup? Is that where the cat hops up, and eats your food? Or, are you talking about ketchup?
Your recipe sounds great, as does Mr. Jack from Washington's.

Larry the Legend Loc: Not hiding in Milton

During my wife's last pregnancy, she came over with a liver craving that stuck with her until well after she gave birth. Since I like liver as well, I made sure we always had a few slices in the 'fridge to keep her happy:

Ingredients

2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Directions

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. (I like to see them slightly caramelized) Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check.

I like to serve with mashed potatoes and gravy. Yum!

Enjoy!

kankune Loc: Iowa

And intelligent person wouldn't be such an ass when all Archie is asking for is a good old home down recipe. Just because you can Google it, doesn't mean it's all that good.

jack sequim wa Loc: Blanchard, Idaho

I have heard of the milk process, something I need to try.
Oh, and this is a good time to bring out the cast iron pan.

wolffy

Take the liver, spread out on a 2x6,salt, pepper, season to taste, preheat oven to 350 degrees, put the liver and 2x6 In the oven, bake 30 mins. Remove, let cool 2 mins. Throw the liver away and eat the 2x6!