Need a little brethren help please...

[BillN]

We ate a lot of liver as a kid, most of it needed a good amount of ketchup, however my favorite was thin sliced calves liver, mom always breaded it in flour cornmeal mix seasoned with salt and pepper and fried it in bacon grease in her biggest cast iron skillet. That liver did not need a thing it was just as good as chicken fried steak. IMO the key was calves liver, thin sliced about a 1/4", the flour cornmeal dredge was same as her fish dredge and of course bacon grease.

[Chett. L]

Originally Posted by Boatman

I make this quite often. Great on a cracker with a little red onion and some capers.

YIELDMakes 8 to 10 servings
INGREDIENTS
1 1/2 sticks (3/4 cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon
Accompaniment: crackers or toasted baguette slices
Garnish: a fresh thyme, marjoram, or sage sprig
Special Equipment
a 2 1/2-cup crock or terrine or several small ramekins


-
PREPARATION
Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
Cooks' notes:
·Pâté can be chilled up to 2 weeks.
·Once butter seal has been broken, pâté keeps, its surface covered with plastic wrap and chilled, 1 week.

It's doctored up with so much crap you'll never know your eating liver Jeremey you'll never know your eating liver It bet it does taste great though.

[violetgarlic]

Some people soak a liver in milk to remove strong flavors

[Mike in Roseville]

Originally Posted by 4ever3

After much reading I’ve decided I need beef liver in my life...

That being said, I HATE cooked liver, it’s a total texture thang.

So I’m looking for ideas or maybe someone that can give me ideas of things you may have tried and liked or didn’t like.


So far I have come up with a couple things to try, purée the liver, put in a piping bag and pipe like some dime size dollops and freeze them then just take it like a pill. The other idea was to buy a dehydrator slice it and make a jerky of sorts.

Anyone got anything on this?

Yeah? You just came to some sort of an epiphany uh?

I'm there with you...not generally a fan of cleansing organs myself. Alright. Ditch the dehydrator option. You're in the weeds there.

Like others said...schmeer or paste....if you have caramelized onions and a food processor you're on your way. Ever had Fois Gras? It's bangin. But much milder. A couple of ideas...Pate is "the way" and you're on the right track. Younger calf liver is also a good idea. If you're not Keto...get some crackers and beer (thank me later). If you are...put it on some 2-3" pieces of bacon.


Try this:

http://cedarvalleysustainable.com/bl...ef-liver-pate/

[Big Andy]

We always used chicken liver for catfish bait, I guess you could try beef.

[Fire and Ice]

[QUOTE=kevinstaggs;4357258]Make it part of a sausage.


That's the way to go!

[4ever3]

In the weeds Mike?

Me thinks not!

https://snapguide.com/guides/make-li...-for-your-dog/

That’s it, gonna smoke some this evening and see what happens!

[Chett. L]

Originally Posted by violetgarlic

Some people soak a liver in milk to remove strong flavors

That's an old trick and it also work for chicken liver too.

[4ever3]

Well it’s a wrap... Liver jerky



Wanna watch me taste it?

Check out @mabeltothetable on Instagram...

[scp]

How about BRAUNSCHWEIGER? It is the ONLY liver product I can injest. If you get a good one ...it is quite tasty. I know it is technicaly pork...but I think it has some of the same health benefits.

[Grabnabber]

Fark, if you can- do. If no can, no can, Braddah.

Let me know how those jerkies go for you.

[4ever3]

They aren’t bad Tom, salty, mineraly (is that even a word) dry and a little crunchy. It’s totally doable for me. My crew? Not so much... One of my kids said “It tastes just like I would think cow chit tastes, my other kid and Mrs. 4ever3 agreed


If your looking to add beef liver to your diet I’d 100% say give it a shot. I’m going to eat one strip a day...

[redc1c4]

Originally Posted by Learning to BBQ

Cooked properly I think less people would hate liver. Growing up it was cooked until dry, was like eating a car tire, and needed lots of water or milk to be able to swallow it.

I do find I really enjoy it now cooked to medium-medium rare with a ton of caramelized onions. Nice sweetness to it and don't even taste livery.

snipage occurs

---
this X1000.

calf's liver, lots of bacon and sliced onions.

fry the bacon, adding the onions part way through.

pull the bacon & onions to drain, pour off excess fat, then put the sliced liver in on a HOT pan surface.

cook only for a few minutes each side, plate and serve with the onions and bacon.

redc1c4,

/me points to belly "this ain't Mc Donalds, it's good food and good beer"

[ModelMaker]

"calf's liver, lots of bacon and sliced onions.
fry the bacon, adding the onions part way through.
pull the bacon & onions to drain, pour off excess fat, then put the sliced liver in on a HOT pan surface.
cook only for a few minutes each side, plate and serve with the onions and bacon."

That's how Mom used to make it, we had it every other week. She said at $.25 a lb she could make a full meal for a couple bucks.
I ate it but never really loved it. Wish she was here to make a meal of it.
Ed

[1MoreFord]

I'm a member of the calf's liver and chicken liver lover's club.

You've already been given a good calf's liver recipe.

I didn't like chicken livers until I worked at a college food service once.

They would take chicken livers and coat in seasoned flour. Then put in a sheet pan that had some melted butter/margarine in the bottom. Once they livers were in the pan they would take a pastry brush and generously coat/drizzle the top of the livers with more butter/margarine. Bake in a medium oven til done. Quite tasty.