Take Me To Your Liver!
When the aliens finally come to take over Earth, you'll be glad you ate this healthy dish. Liver builds strong muscles and bones, and we've actually found a way to make it taste good, as well!
You will need:
For the liver and onions:
- 1 1/2 lbs. calf's liver, sliced 1/4" or as thinly as possible
- 2 cups cold milk
- 2 tablespoons finely chopped shallots
- 6 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar or sherry vinegar
- 1 tablespoon Dijon mustard
- 3 onions, thinly sliced
For the breading:
- 1/2 cup all-purpose flour
- 3/4 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the sauce:
- olive oil for sauteing
- 3 tablespoons capers
- 1 tablespoon chopped shallots
- 1/4 cup balsamic vinegar or sherry vinegar
- 1 cup beef stock
- 3 tablespoons cold butter, cut into pieces
- 2 tablespoons fresh Italian parsley, minced
- 1 lemon, cut into wedges
- 1 copy "To Serve Man"
- Rinse the liver well in cold water; place in a bowl, and cover with cold milk while assembling the next few ingredients.
- In a small mixing bowl, combine the shallots, vinegar, mustard, and 3 tablespoons of olive oil. Drain the milk well from the liver, stir in the shallot marinade, cover, and refrigerate for 20 minutes.
- Place a large, heavy sauti pan over low heat and add the remaining olive oil, sliced onions, and a pinch of salt. Cover the pan with a tight fitting lid and cook until the onions have softened, released their liquid, and turned a golden brown (about 30 minutes, stirring occasionally). Set aside over a low heat to keep warm.
- Combine the flour, breadcrumbs, salt and pepper on a large plate and stir together with a fork.
- Heat a large frying pan over high heat with just enough oil to cover the bottom of the skillet. When the oil is very hot, dredge the liver in the flour mixture and shake off the excess. Fry for no more than a minute on each side. The liver should be crisp and golden brown on the outside and a little pink in the middle. Cook in batches, transferring the cooked liver to a warm platter loosely covered with aluminum foil.
- Reduce the heat under the frying pan and allow it cool a minute before adding capers, chopped shallots, and vinegar. Boil and reduce the vinegar until syrupy; then add the beef stock and reduce by half. Remove the pan from the heat and add the cold butter piece-by-piece, while whisking vigorously and shaking the pan. Stir in chopped parsley.
- Arrange the liver and the browned onions from step #3 on serving plates and spoon some sauce over each portion. Garnish with lemon wedge and Italian parsley.
- Serve with pride; secure in the knowledge that once you've taken them to your liver, they will come in peas.