More to liver then just onions?
Does anyone know any other easy to cook liver recipes,other then the friying on a skillet and onions and mushroom, would be great to have some more ideas on this.
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8 Comments:
fry up some bacon until crisp, remove and saute the onions in a bit of the bacon fat. Remove the onions and fry up the liver. You can flour the liver slices for a crispy coating.
Yummm I think I'll pick up some liver tomorrow!
NanaJoie at 6:58AM on 11/04/09
This recipe made me like liver. I think it was the addition of the vinegar. I guess bacon could be added, but we never do.
Ingredients
Calfs liver
Sliced white or yellow onion (One for every two people eating)
Imported Sweet paprika
salt and pepper
flour
butter
Good vinegar red or white
Directions
1.Slice liver into finger sized strips.
2.Season liver with very liberal sprinkling of paprika.
3.Season with salt and pepper.
4.Dredge strips in flour. Let rest while you thinly slice onions.
5.Melt butter in frying pan and saute onions. When onions are almost cooked, toss in the liver strips and saute along with the onions. The liver will only take a few minutes to cook. When they are done, sprinkle about 1/2 tsp. paprika over the onions and mix in a good Tbls. vinegar to make a thick Onion gravy.
6.Serve when ready.
grampart at 10:09AM on 11/04/09
i'm completely fascinated by liver and onions.
i've never eaten it b/c my mom's not a fan, so she never made it.
just waiting for the right time and place where i know it'll be cooked to perfection...i'd hate to write something off b/c the execution was gross.
gastronomeg at 11:00AM on 11/04/09
I'm with NanJoie and cook liver the way she does.
If your liver slices are too thick, slice them horizontally so they don't take so long to cook. Then dip them in seasoned flour and cook in the bacon fat as she instructed.
Don't over cook. Overcooking liver makes it hard, pasty and inedible.
CJ McD at 12:09PM on 11/04/09
Beef liver, not that gritty grainy calves' liver, is more to my taste.
Remove the outer membrane, and any large veins or arteries.
Soak in a pie plate of milk just to cover. It sweetens the taste.
Season & dust with flour to pan fry.
Or, better yet, toss it on a well oiled grill, especially if the slices are thicker.
Do not cook beyond medium rare.
Caramelized onions & pan fried potatoes, plus veg of choice.
Just made this over the weekend. Yum.
whoot at 4:45PM on 11/04/09
popular Japanese dishes
# chicken liver yakitori: grilled chicken livers on a skewer
# pig liver & garlic chives: stir-fry sliced liver (previously marinated in sake, garlic, ginger, soy sauce, and corn starch) with garlic chives and bean sprouts on high heat, seasoned with garlic, ginger, soy sauce, sugar, and sesame oil.
hmw0029 at 5:49PM on 11/04/09
Thank you all for the great ideas, as a liver lover, I now have some ideas to try over the weekend, I guess liver is liver, I really haven't notice any difference between pork, beef, wildgames or chicken. is there a way to more redefine the flavors, Whoot you mention soaking it in milk for a sweeter taste, has anyone tried marinating it in any sauce or beer? if you did please let me know how it turned out.
AL at 5:41AM on 11/05/09
My epiphany came when I heard about marinating the liver in milk. It really does remove the signature "bitter" taste. Whatever the recipe, I always soak in milk for a few hours. Thin slices seem to work best for me too. They cook fast and it's easier to avoid overcooking. It is far better to under cook than to over do it.
Although there are numerous recipes I love, my favorites include simple grilling on a charcoal grill or batter dipped and fried. I've also got a favorite method of braising chunks of liver in a Mexican themed sauce and serving that with tortillas and a side of seasoned rice.
czken at 3:33AM on 11/06/09