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Absolute Best Liver and Onions
recipes ^

Posted on 04/01/2011 12:10:17 PM PDT by JoeProBono

Ingredients 2 pounds sliced beef liver 1 1/2 cups milk, or as needed 1/4 cup butter, divided 2 large Vidalia onions, sliced into rings 2 cups all-purpose flour, or as needed salt and pepper to taste

Directions 1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.

2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.

3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!


TOPICS: Chit/Chat; Food
KEYWORDS: ketchup; liver; onions
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1 posted on 04/01/2011 12:10:22 PM PDT by JoeProBono
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To: JoeProBono

Oh yeah!! And don’t forget the ketchup.


2 posted on 04/01/2011 12:12:53 PM PDT by La Enchiladita (Remember, Reflect, Renew: 2011, 10 years since 9/11. Never Forget.)
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To: JoeProBono

Oh Man!!! Now I’m hungry. REALLY HUNGRY!!! I hate you ;-)


3 posted on 04/01/2011 12:13:15 PM PDT by HOYA97 (twitter @hoya97)
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To: HOYA97

All I can think of is the “Far Side” cartoon with the kids trying to hide from the Liver and Onions truck.


4 posted on 04/01/2011 12:14:06 PM PDT by dfwgator
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To: dfwgator

Love chicken livers, not too keen on beef.


5 posted on 04/01/2011 12:16:24 PM PDT by SonnyBubba
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To: JoeProBono

Lord, I do absolutely LOVE calves liver. The only thing my mom and I do is instead of butter we use bacon grease (I’m from the south, so that is absolutely essential). Otherwise, perfection!!!!


6 posted on 04/01/2011 12:16:36 PM PDT by Bitsy ( i)
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To: JoeProBono

7 posted on 04/01/2011 12:17:06 PM PDT by stormer
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To: JoeProBono

You must add the bacon to that recipe.


8 posted on 04/01/2011 12:17:58 PM PDT by DarthVader (That which supports Barack Hussein Obama must be sterilized and there are NO exceptions!)
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To: DarthVader

I’d leave the house for a week.


9 posted on 04/01/2011 12:18:51 PM PDT by Eric in the Ozarks (Go Hawks !)
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To: JoeProBono

There are some words that should never be paired together, and ‘Absolute Best’ & ‘Liver’ are THREE OF THEM!


10 posted on 04/01/2011 12:19:00 PM PDT by commish (Freedom tastes sweetest to those who have fought to preserve it.)
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To: HOYA97

11 posted on 04/01/2011 12:19:21 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: JoeProBono
Directions 1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.

2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.

3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!


 
 
You forgot # 4.
 
4. Throw the whole nasty mess in the garbage.
 
 


12 posted on 04/01/2011 12:20:05 PM PDT by Responsibility2nd (A Birther: One who has questions or concerns over the birth of Barry Barack Hussein Soetero Obama)
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To: JoeProBono

You either love it or hate it.

I love it, especially if it’s calves liver.


13 posted on 04/01/2011 12:20:54 PM PDT by DeFault User
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To: JoeProBono

One major difference in mine is I render a lot of bacon down first and use the fat to cook the liver. Then I crumble the cooked bacon in with the onions at the end.


14 posted on 04/01/2011 12:20:59 PM PDT by mnehring
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To: JoeProBono

Every now and then, I get a real “hankering” for liver and onions. The restaurant with the best liver and onions in KC closed a number of years ago, Tippins.

You can still get it a few places in town, but it’s nowhere near as good...

And there’s NOTHING better than Jewish Deli chopped liver, but you simply can’t get that here in KC.

Mark


15 posted on 04/01/2011 12:22:15 PM PDT by MarkL (Do I really look like a guy with a plan?)
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To: La Enchiladita
Exactly how I cook mine but only about once a year. I don't do the milk thing as I like the taste of liver as it is. I will not order it in a restaurant as I'm the only person that I know that cooks it exactly as I like it. By the way, I like mustard , not ketchup on mine.
16 posted on 04/01/2011 12:22:18 PM PDT by fish hawk (R. Emmett Tyrrell: Liberalism is dead. What we see now is "soft Nazis-ism".)
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To: JoeProBono

You are EVIL!!!!! How could you do this to me????? I’m salivating all over my desk!! Please stop!! ;-)


17 posted on 04/01/2011 12:22:25 PM PDT by HOYA97 (twitter @hoya97)
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To: SonnyBubba

18 posted on 04/01/2011 12:23:01 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: DeFault User
>>>>>I love it, especially if it’s calves liver.<<<<<

+1

19 posted on 04/01/2011 12:23:46 PM PDT by DTA (CENTCOM vs. AFRICOM)
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To: JoeProBono

How about the dry taste that you can’t get down your throat? My mother loved liver and onions and used to stuff it down our throats regularly. Well, at least the liver didn’t end up in the tail pipe of her car where my brother used to place his. LOL


20 posted on 04/01/2011 12:24:27 PM PDT by freekitty (Give me back my conservative vote; then find me a real conservative to vote for)
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To: JoeProBono
The trick is, as you pointed out, is to cook the onions first and set them aside and then cook the liver and right at the last minute, throw the onions back in with the meat. Trying to cook them together at the same time is a disaster.
21 posted on 04/01/2011 12:28:09 PM PDT by fish hawk (R. Emmett Tyrrell: Liberalism is dead. What we see now is "soft Nazis-ism".)
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To: JoeProBono

How about sweet and sour, underdone camel liver? MMMMMMmmmmmm...


22 posted on 04/01/2011 12:29:06 PM PDT by paulycy (Islamo-Marxism is Evil.)
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To: MarkL

Jewish Deli chopped liver,


23 posted on 04/01/2011 12:30:00 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: stormer

LOL. I would’ve gotten there first.


24 posted on 04/01/2011 12:30:57 PM PDT by savedbygrace (But God.)
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To: JoeProBono
They used to cook that stuff on the destroyer I was on every week or so. ICK.

Also, I just can't get past the fact that it is the cow's "filter".

25 posted on 04/01/2011 12:31:08 PM PDT by red-dawg (There is no such thing as "government money".)
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To: JoeProBono

I’d eat a dirty water filter just as soon as i’d eat any liver.

BUT Joe, keep the recipes comming, particulary Beef, Chicken and Pork ones.
Seafood, not so much......


26 posted on 04/01/2011 12:34:55 PM PDT by mowowie
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To: SonnyBubba

“Love chicken livers...”

A restaurant we loved in Agoura, CA, used to serve Linguine a la Caruso. Had a chicken liver and wine sauce. Delicious.


27 posted on 04/01/2011 12:38:30 PM PDT by MayflowerMadam
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To: DarthVader

>>>You must add the bacon to that recipe.

Speaking of bacon... Denny’s doing a feature with bacon dishes... Bacon Meatloaf with a side of sauteed spinach with bacon & pico di gallo and some coleslaw... yum.


28 posted on 04/01/2011 12:38:32 PM PDT by Keith in Iowa (FR Class of 1998 | TV News is an oxymoron. | MSNBC = Moonbats Spouting Nothing But Crap.)
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To: DarthVader

29 posted on 04/01/2011 12:44:26 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: DarthVader

30 posted on 04/01/2011 12:46:28 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: freekitty

Remember when people were convinced that liver was good for you?

Turns out that it has only marginal nutritional benefit.


31 posted on 04/01/2011 12:46:28 PM PDT by Retired Greyhound
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To: La Enchiladita

Tried this recipe last night and my husband loved it. However, I still just can’t stomach beef liver unless it’s pate.


32 posted on 04/01/2011 12:46:43 PM PDT by Madam Theophilus
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To: JoeProBono

That is too cool!


33 posted on 04/01/2011 12:48:04 PM PDT by DarthVader (That which supports Barack Hussein Obama must be sterilized and there are NO exceptions!)
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To: JoeProBono

When I was a kid, my Father’s youngest sister would insist on making herself liver and onions just about any time she knew the family was coming to my Grandmother’s house for dinner. She would deliberately fry the liver until it was tough as a shoe and burnt on both sides.

I still smell burning liver to this day and even now the thought of eating it just gags me...


34 posted on 04/01/2011 12:49:37 PM PDT by Bean Counter (Stout Hearts!!)
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To: JoeProBono

Can’t get past the thought that the liver is the cow’s oil filter, that it’s full of substances that aren’t supposed to be eaten, and that it tastes like a chewy mud pie.


35 posted on 04/01/2011 12:49:55 PM PDT by lurk
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To: mnehring

Some grocery stores have large boxes of bacon scraps that are just right for rendering lots of nice grease, and then you’ve got some little bacon crumbs for seasoning or salads too. Gosh, I’m hungry. I love liver’n’onions, with some good gravy & mashed potatoes. But I’m doing super-strict Atkins right now and there’ll be none of that on my plate.


36 posted on 04/01/2011 12:54:17 PM PDT by nina0113
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To: JoeProBono

No offense, but I can’t use “best” and “liver” in the same sentence. *yuck*


37 posted on 04/01/2011 12:54:36 PM PDT by CodeToad (Islam needs to be banned in the US and treated as a criminal enterprise.)
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To: freekitty

The big problem with liver is that people fry it too long and try to cremate it. If it is dry, you cooked it too long. It should be browned on the outside and pink on the inside~~and moist.

It has to have Bacon,,,fry the bacon first and use the bacon grease to do the onions then the liver. Also, the dredge needs garlic and cayenne pepper....then use red wine to make the gravy.....oh, my,,,,good southern eatin.


38 posted on 04/01/2011 12:56:40 PM PDT by Concho (-)
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To: Bean Counter

When I was growing up, Thursday was Liver night at our house. My Mother was a wonderful cook, but I loathed eating Liver.

I used to eat by myself in the Family Room watching TV, so our Dog loved Thursday nights, LOL.

After the Dog died, I had to figure out new and innovative ways to dispose of the Cow Sponge.

Let’s just say that the Fossilized remains of those meals were discovered years later by my Father when he was working on the the HVAC duct work...


39 posted on 04/01/2011 12:57:38 PM PDT by Kickass Conservative (Conservatives THINK people are smart. Liberals KNOW people are stupid.)
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To: Bean Counter

40 posted on 04/01/2011 12:58:46 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: JoeProBono
I don't eat inners—YUCK!
41 posted on 04/01/2011 1:03:43 PM PDT by notaliberal
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To: CodeToad


42 posted on 04/01/2011 1:05:16 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: notaliberal


43 posted on 04/01/2011 1:07:11 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: Concho

If I can erase the memory; I will try it.


44 posted on 04/01/2011 1:07:21 PM PDT by freekitty (Give me back my conservative vote; then find me a real conservative to vote for)
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To: Retired Greyhound

LOL That’s why it was on our weekly menu.


45 posted on 04/01/2011 1:08:05 PM PDT by freekitty (Give me back my conservative vote; then find me a real conservative to vote for)
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To: JoeProBono

That’s better; a nice pretty picture helped. thanks.


46 posted on 04/01/2011 1:09:09 PM PDT by CodeToad (Islam needs to be banned in the US and treated as a criminal enterprise.)
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To: Concho

“The big problem with liver is that people fry it too long...”

Bingo! Sear for 30-45 seconds per side and slap it on a plate. Any more than that you may as well toss it out.


47 posted on 04/01/2011 1:13:57 PM PDT by beelzepug ("Don't be a wise guy, Eddie.")
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To: JoeProBono

You forgot one important ingredient...

Bacon Grease to fry in.


48 posted on 04/01/2011 1:17:45 PM PDT by Randy Larsen ( BTW, If I offend you! Please let me know, I may want to offend you again!(FR #1690))
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To: Randy Larsen


49 posted on 04/01/2011 1:22:39 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
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To: SonnyBubba

“Love chicken livers, not too keen on beef.”

I never eat animal organs, only muscle tissue(meat). Chicken livers are great for catfish bait.


50 posted on 04/01/2011 1:24:10 PM PDT by SVTCobra03 (You can never have enough friends, horsepower or ammunition.)
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