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Entries tagged with 'liver'

Beyond Curry: Pork Sorpotel (Goan Pork Offal Stew)

Beyond Curry Denise D'silva Sankhe Post a comment

Sorpotel, a dish originally brought to India during Portuguese colonization, is a deliciously spicy and tangy stew of pork, liver, spices, and vinegar that only gets better with time. More

Pork Sorpotel (Goan Pork Offal Stew)

Serious Eats Denise D'silva Sankhe Closed

If you like pork and offal, there's no looking back from this dish. Pork Sorpotel is a tangy, spicy preparation that tastes even better the next day. More

Liver Stuffing

Serious Eats Chichi Wang Post a comment

Classic Thanksgiving stuffing augmented with chicken livers. More

Bar Bites: Fried Chicken Livers

Marvin Gapultos 1 comment

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

Crispy Deep-Fried Chicken Livers

Serious Eats Marvin Gapultos 6 comments

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

The Nasty Bits: Bacon-Wrapped Liver

The Nasty Bits Chichi Wang 8 comments

If you're thinking, well, isn't bacon-wrapped-anything just an excuse to eat bacon, and I say to that, your point being? Actually the two go together quite well - the bacon keeps the liver from overcooking or breaking off into chunks on the grill. More

Bacon Wrapped Liver

Serious Eats Chichi Wang Post a comment

Bacon and liver make a good pairing. The bacon keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together. More

The Nasty Bits: On Not Overcooking Liver

The Nasty Bits Chichi Wang 6 comments

There is nothing (nothing!) that makes me grumpier and more prone to tears in the kitchen than overcooking liver. Liver, when cooked rare to medium rare, is so sweet and creamy, you could eat the leftovers cold, like pâté. More

Stir-Fried Liver and Onions with Oyster Sauce

Serious Eats Chichi Wang Post a comment

Oyster sauce brings out the sweetness of fresh liver in this Chinese take on classic liver and onions. More

Spicy Stir-Fried Liver and Onions

Serious Eats Chichi Wang 1 comment

Stir-fried liver and onions, with the flavors of Sichuan province: chili peppers, fermented bean paste, and Sichuan peppercorns. More

Sauced: Mang Tomas (Filipino Pork Liver Sauce)

Sauced Joshua Bousel 5 comments

This sweet and tangy Filipino pork liver sauce is a fit pairing for crispy and juicy lechon--roast pig. More

Mang Tomas (Filipino Pork Liver Sauce)

Serious Eats Joshua Bousel Post a comment

This sweet and tangy Filipino pork liver sauce is a fit pairing for crispy and juicy lechon—roast pig. More

Chopped Liver with Caramelized Onions

Serious Eats Chichi Wang 4 comments

[Photograph: Chichi Wang] Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

The Nasty Bits: Liver Meatballs

The Nasty Bits Chichi Wang 6 comments

How much liver can you fit into a meatball? No, this is not the set-up for a bad joke, but a very serious inquiry—that is, if you happen to love liver and meatballs. More

Chicken Liver and Pork Meatballs

Serious Eats Chichi Wang Post a comment

[Photograph: Chichi Wang About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

Marc Vetri's Rigatoni with Chicken Livers, Cipollini Onions, and Sage

Serious Eats Caroline Russock 1 comment

If you're one of those fine folks who just can't get enough liver, we have just the recipe for your. In this recipe for Rigatoni with Chicken Livers, Cipollini Onions, and Sage from Marc Vetri's Rustic Italian Food, a lush ragu is made with minced chicken livers, sweet melted onions, and leaves of sage. Loosened with butter and a splash of starchy pasta cooking water, the ragu coats the rigatoni in a way that's rich and wholly satisfying. More

Calves Liver with Onions, Bacon and Potatoes

Serious Eats Sydney Oland 9 comments

Some people soak their liver in milk before cooking it. It's my opinion that if you get good quality fresh liver, that process is simply a waste of milk. Both the onions and the potatoes are cooked in leftover bacon fat and because of that, make sure you get very good quality bacon. If you can't locate good quality bacon that you trust, cook the bacon separately and cook the onions and potatoes in a few tablespoons of butter. Meals as simple as this are totally reliant on the quality of the ingredients that you use. It's especially important when cooking offal that you make the extra effort to get the best ingredients you can find. More

The Nasty Bits: Beef Liver

The Nasty Bits Chichi Wang 6 comments

Since I've come back to New Mexico, I've been smothering everything in either red or green chile. Red chile sauce makes for a much better accompaniment to liver than green. Smother liver in green chile, and you feel like you're eating some deranged liver salsa. But paired with red, the liver tastes rich but not intensely so, and the spiciness of the sauce complements the strong taste of the organ. More

Pan-Seared Liver in Red Chile Sauce

Serious Eats Chichi Wang Post a comment

Paired with red chile sauce, liver tastes rich but not intensely so, and the spiciness of the sauce complements the strong taste of the organ. More

The Nasty Bits: Stir-Fried Liver and Onions

The Nasty Bits Chichi Wang 18 comments

For those of you wondering why Tuesdays have been offal-deficient of late, I've been away in China with my family. My aunt passed away in an accident in August, leaving our family without its most handy and adventurous cook. On the last day of mourning, we laid out my aunt's final meal at the table next to her picture and the burning incense. The most honored dish, cooked by her daughter, my cousin, was stir-fried liver and onions. More

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