Best 9 Calfs Liver With Grapes Recipes

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY

Steps:

• In a large glass baking dish, add liver and milk and let soak for 20 minutes.
• In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
• Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
• Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
• Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CALVES LIVER AND ONIONS

Steps:

• Cut liver in small serving size pieces.
• Salt and pepper pieces.
• In a 12 inch skillet heat vegetable oil.
• Make sure it is good and hot (I use medium high).
• Lightly roll pieces in flour.
• Saute in hot oil till brown on one side, turn and brown the other side.
• About 4 minutes per side.
• Remove from skillet and keep warm.
• Add onions to skillet and fry about 5 minutes till crisp tender.
• Put onions over liver and serve.

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

CALF'S LIVER WITH GRAPES

Steps:

• Sprinkle liver on both sides with salt and pepper.
• Dip pieces in flour to coat well on both sides. Shake off excess. Set aside.
• Combine sugar and vinegar in heavy saucepan and bring to boil. Cook, shaking saucepan and stirring, until liquid evaporates. Continue cooking until sugar becomes caramel color. Take care that it does not burn.
• Add chicken broth and stir in tomato paste. Bring to boil and cook 5 minutes or longer until reduced to 1/2 cup. Add grapes and butter.
• Heat 2 tablespoons of oil in heavy skillet and when hot add pieces of liver, a few at a time, in one layer. Cook 1 or 2 minutes on one side and turn. Cooking time will depend on thickness. Cook on second side 1 or 2 minutes. As pieces are cooked transfer to heated platter. Continue adding pieces and a little more oil to skillet as necessary, tablespoon at a time.
• Bring sauce to boil and pour onto liver. Serve with mashed potatoes or pureed cauliflower (see recipe).

SAUTEED CALF'S LIVER WITH FIG-CHINESE VINEGAR SYRUP

Steps:

• Pre-heat hot a large, thick skillet. Season the liver with salt and green peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8-10 minutes. I prefer my liver medium. Place livers on warm plates. Place skillet back on the heat, add shallots and brown, about 3-5 minutes. Season with salt and black pepper. Add figs and sautee for 1 minute. Deglaze with the vinegars and reduce by 50%. Whisk in butter and check for seasoning. Reserve in a water bath.

CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
• Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
• Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.

CALVES' LIVER WITH BACON AND CAPERS

Steps:

• In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours.
• In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.
• Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.

CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS

Steps:

• In a small bowl let the raisins steep in the Marsala for 1 hour.
• In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
• Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
• Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
• In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
• In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
• Transfer liver with slotted spatula and keep warm, covered.
• Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
• Add the onions and salt and pepper to taste.
• Nap the liver with the sauce and sprinkle with pine nuts.

CALF'S LIVER WITH APPLES AND ONIONS

Steps:

• In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
• In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.