When I think of liver, pork liver is not the first thing that comes to mind. Usually cow liver, especially calf liver, and chicken liver are more common. As you may now, liver is surprisingly one of the few meat products I really enjoy or look to have. Maybe it's because it is so simple, nutritious and economical. I was shopping for liver recently, and the only type of liver at the store at the time was pork liver. There were a few packages, all very cheap but good-looking. So I decided to try it, even though I was not familiar with pork liver. It can't be much different though. It turns out it is very much the same, but actually pork liver is often considered the most nutritious because it is highest in iron - a bonus for me. Here is a simple, no-fail recipe for liver and onions that works with any type of liver. The flour gives this a crisp, almost breaded-like coating that adds flavor and texture. Liver, regardless of the type, is often soaked in milk before cooking to rid it of any potential toxins.
Liver and Onions
liver, sliced into thin pieces
milk
butter
white onion, sliced into rings
salt and pepper
flour
Rinse liver pieces, put in a bowl and cover with milk. Allow to soak briefly.
Heat a large skillet with a little butter over medium heat. Sauté the onion until translucent, then remove and keep warm.
Season the flour with salt and pepper and dredge the liver slices in the flour. Sauté the liver pieces until browned and cooked but still tender, adding onions back in for the final few minutes.
Amounts will vary, but need not be precise.
I ate liver again for the second time in my life yesterday for supper. This time it was calf liver, and my father cooked it. He decided to try it in a sweet and sour sauce. This is quite possibly the easiest sweet and sour sauce ever - with only vinegar and sugar. It is amazing how something so simple could be so tasty, and it certainly goes well with the liver, and of course, onions.
Sweet and Sour Liver
olive oil
flour
1 1/2 pounds thinly sliced calf liver
2 onions, sliced
1/2 cup white vinegar
1 Tablespoon granulated (white) sugar
Heat oil in a frying pan. Dredge the liver pieces in flour and fry for 4-5 minutes per side.
Meanwhile in a small saucepan, heat some more oil. Sauté the onion until clear. Add the vinegar and sugar and cook to reduce the mixture into a sauce. Pour sauce over liver.
Liver tends to get a bad rap. It always seemed like a threat at our house, "What's for supper?" 'Liver and onions if you don't behave!' Nevertheless, liver isn't exactly a gourmet, expensive meal. It is actually incredibly cheap. You can still find liver and onions on the menu at restaurants, though it isn't usually a highly popular choice. I'll be honest, I am not a beef fan, or even much of a meat fan at all. However, I have been wanting to try liver for quite some time now. This is the first time I have tried it. My grandmother cooked a batch of fresh beef liver up for me with some onions. Apparently calf liver is the most tender, but there was none at the store at the time. However, this piece of liver she cooked was incredibly tender. It just melted in your mouth, and you could cut it with a fork. Liver is really the only form of beef I enjoy eating. I mean, steak and roast beef are two of my least favorite foods, yet I enjoyed the liver. Which is a good thing, because liver is incredibly nutritious. Liver is very high in protein, iron, and zinc, while relatively low in fat and calories. It is also very affordable and easy to prepare. We bought 4-5 portions for under $2. Here's how my grandmother made it:
Heat some oil in a large frying pan. Saute onions, in large rings or slices, over high heat for about a half hour or so. You don't want them to brown or caramelize, just release their flavor and soften. Transfer to a dish and keep warm. Place the beef liver, cut into small slices, in the frying pan and cook for about 10 minutes. Add the onions back in and cook for at least five minutes more, until cooked. Do not overcook, you want the liver to be tender.
