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Liver is really one of those underrated meats that you either hate, or love :B
But we're sure you'll love it from
!
Well, wuff suspects this recipe isn't going to get quite as many "Favs" as some of his others. Liver, after all, doesn't appeal to everyone the way something like a rum-berry trifle or a big steak does. However, Vrghr is one of those "silly folks" who enjoys a bit of this potent meat from time to time.
Here is a relatively simple creation of pan fried chicken livers, with pan fried potatoes and onions, topped with a pan sauce. Nice thing is, it's all made in the same pan, so less clean up.
The potatoes start with a bit of frying to get the onions 'right', then some water steams the 'tater's tender, followed up with a finish fry for nice toasty onion garlic bacon-y flavor.
The livers are coated with a simple flour dredge, seasoned with wuff's home-made Cajun/Creole seasoning (found here: http://www.furaffinity.net/view/14526532/ ) plus a bit of extra salt, then fried in bacon fat and olive oil. The coating is nice and crisp, and the livers tender and mild (for liver).
The pan sauce uses up the remains of the breading flour with its seasoning, the pan scrapings, and a bit of chicken stock.
This is quite rich, and a wee bit oily from the frying. Not something you'd want to have nightly, but not too bad for a rare splurge. And the chicken livers don't have quite the same strong aroma as beef livers when cooking, so it won't linger in your house for days.
Ingredients:
1/2 lb tub frozen Chicken Liver, thawed
2 medium Potatoes (Vrghr used Yukon Gold), peeled and sliced in thin disks
1/2 large or 1 medium onion, sliced thing
1 Tbs bacon grease (or butter), divided, to fry the potatoes
2 Tbs bacon grease + 2 Tbs Olive Oil (to fry the livers)
1/2 tsp Omnivore Salt
1/2 tsp Granulated Garlic
1/2 tsp Granulated Onion
1/2 tsp ground Black Pepper
For the flour dredge:
2-3 Tbs all purpose Flour
2-3 tsp Cajun Seasoning
2 tsp Smoked Paprika
1 tsp Granulated Onion
1/2 tsp Omnivore Salt
1/2 tsp ground Black Pepper
1/2 C Sherry
~1/2 - 2/3 C Chicken stock
~1 C water
Directions:
Preheat oven to very low (200) degrees. Then turn off the oven. You'll use it as a warming-holding oven.
Thaw the chicken livers in the fridge over night.
Drain off the liquid and rinse livers under cold water.
Slice livers into halves, removing any membranes. Place on paper towels.
In a large bowl or wide, shallow plate, mix the flour and dredge spices together.
In a large, heavy skillet, heat 1/2 of the 1Tbs bacon grease (butter) until hot.
Add the diced onion, and the sliced potatoes. Fry, stirring often, until onion is fragrant and turning translucent.
Add about 2/3 C of water and stir the mixture. Cover with lid, and allow to boil and steam until water nearly evaporates (about 15 minutes).
This boiling and steaming tenderizes the potatoes, but not to the point where they fall apart.
Remove lid, and stir about, flipping potatoes, until last liquid evaporates. (about 3-5 minutes).
Add remaining portion of 1 Tbs bacon grease (butter) and fry potatoes until completely tender, browned on the edges, and onions are turning brown. (about 5-8 minutes)
Remove potatoes to a plate and place in warmed (but turned off) oven.
Add the 2 Tbs bacon grease and the olive oil to the skillet and allow to heat.
Dredge the livers into the seasoned flour, getting a light coating onto all parts.
Fry in the hot pan, turning and occasionally pressing the livers down hard to break them open a bit and get the hot oil into all the crevices. Will need about 8-10 minutes. Livers should still be tender, but breaking them open should not reveal any raw spots.
Remove the livers to plate lined with paper towels to drain. Place in the warm (but off) oven.
Sprinkle the remaining flour dredge into the remaining oily bits in the skillet. Use about 2 Tbs. Amount of flour should roughly match amount of oil.
Stir and cook flour to make a medium light roux.
Stir in the sherry and whisk vigorously, making sure to scrape up all the toasty bits from the potatoes and livers.
Keep cooking until all of the liquid is absorbed into the roux and most of the alcohol evaporates (about 3 minutes).
Gradually whisk in the chicken stock, whisking and cooking and adding more stock until the sauce reaches the desired thickness (a thin gravy is good!).
Plate the potatoes and livers, and drizzle the pan sauce over both.
Enjoy on special occasions!
Makes 2 hearty servings.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Liver is really one of those underrated meats that you either hate, or love :B
But we're sure you'll love it from
!******************************Well, wuff suspects this recipe isn't going to get quite as many "Favs" as some of his others. Liver, after all, doesn't appeal to everyone the way something like a rum-berry trifle or a big steak does. However, Vrghr is one of those "silly folks" who enjoys a bit of this potent meat from time to time.
Here is a relatively simple creation of pan fried chicken livers, with pan fried potatoes and onions, topped with a pan sauce. Nice thing is, it's all made in the same pan, so less clean up.
The potatoes start with a bit of frying to get the onions 'right', then some water steams the 'tater's tender, followed up with a finish fry for nice toasty onion garlic bacon-y flavor.
The livers are coated with a simple flour dredge, seasoned with wuff's home-made Cajun/Creole seasoning (found here: http://www.furaffinity.net/view/14526532/ ) plus a bit of extra salt, then fried in bacon fat and olive oil. The coating is nice and crisp, and the livers tender and mild (for liver).
The pan sauce uses up the remains of the breading flour with its seasoning, the pan scrapings, and a bit of chicken stock.
This is quite rich, and a wee bit oily from the frying. Not something you'd want to have nightly, but not too bad for a rare splurge. And the chicken livers don't have quite the same strong aroma as beef livers when cooking, so it won't linger in your house for days.
Ingredients:
1/2 lb tub frozen Chicken Liver, thawed
2 medium Potatoes (Vrghr used Yukon Gold), peeled and sliced in thin disks
1/2 large or 1 medium onion, sliced thing
1 Tbs bacon grease (or butter), divided, to fry the potatoes
2 Tbs bacon grease + 2 Tbs Olive Oil (to fry the livers)
1/2 tsp Omnivore Salt
1/2 tsp Granulated Garlic
1/2 tsp Granulated Onion
1/2 tsp ground Black Pepper
For the flour dredge:
2-3 Tbs all purpose Flour
2-3 tsp Cajun Seasoning
2 tsp Smoked Paprika
1 tsp Granulated Onion
1/2 tsp Omnivore Salt
1/2 tsp ground Black Pepper
1/2 C Sherry
~1/2 - 2/3 C Chicken stock
~1 C water
Directions:
Preheat oven to very low (200) degrees. Then turn off the oven. You'll use it as a warming-holding oven.
Thaw the chicken livers in the fridge over night.
Drain off the liquid and rinse livers under cold water.
Slice livers into halves, removing any membranes. Place on paper towels.
In a large bowl or wide, shallow plate, mix the flour and dredge spices together.
In a large, heavy skillet, heat 1/2 of the 1Tbs bacon grease (butter) until hot.
Add the diced onion, and the sliced potatoes. Fry, stirring often, until onion is fragrant and turning translucent.
Add about 2/3 C of water and stir the mixture. Cover with lid, and allow to boil and steam until water nearly evaporates (about 15 minutes).
This boiling and steaming tenderizes the potatoes, but not to the point where they fall apart.
Remove lid, and stir about, flipping potatoes, until last liquid evaporates. (about 3-5 minutes).
Add remaining portion of 1 Tbs bacon grease (butter) and fry potatoes until completely tender, browned on the edges, and onions are turning brown. (about 5-8 minutes)
Remove potatoes to a plate and place in warmed (but turned off) oven.
Add the 2 Tbs bacon grease and the olive oil to the skillet and allow to heat.
Dredge the livers into the seasoned flour, getting a light coating onto all parts.
Fry in the hot pan, turning and occasionally pressing the livers down hard to break them open a bit and get the hot oil into all the crevices. Will need about 8-10 minutes. Livers should still be tender, but breaking them open should not reveal any raw spots.
Remove the livers to plate lined with paper towels to drain. Place in the warm (but off) oven.
Sprinkle the remaining flour dredge into the remaining oily bits in the skillet. Use about 2 Tbs. Amount of flour should roughly match amount of oil.
Stir and cook flour to make a medium light roux.
Stir in the sherry and whisk vigorously, making sure to scrape up all the toasty bits from the potatoes and livers.
Keep cooking until all of the liquid is absorbed into the roux and most of the alcohol evaporates (about 3 minutes).
Gradually whisk in the chicken stock, whisking and cooking and adding more stock until the sauce reaches the desired thickness (a thin gravy is good!).
Plate the potatoes and livers, and drizzle the pan sauce over both.
Enjoy on special occasions!
Makes 2 hearty servings.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
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