Calves Liver Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Calves liver, cleaned
1 cup: Milk,
1/2 cup: Flour seasoned with 1,
TB Creole spice,
1 tbsp: Oil,
2 tbsp: Butter,
4 tbsp: Sliced shallots, cut into
Rings,
1: Pear, sliced
2 tbsp: Balsamic vinegar,
1 cup: Veal stock,
Polenta, for serving
, optional
Directions:
In a shallow bowl soak liver in milk to cover for at least 2 hours;
remove, discard milk and pat dry.
Dredge liver in seasoned flour, shaking off excess. Heat oil in a
saute pan, add liver and sear first side until well-browned, about 3
minutes. Turn and sear second side 30 seconds for medium-rare; cook a
little longer for medium. Remove to a plate and keep warm. To pan add
1 tablespoon of butter. Add shallots and pear; toss and cook 2
minutes. Add vinegar and cook for 1 minute. Add stock, bring to a
boil and begin to reduce. Return liver to pan, taste sauce for
seasoning and add remaining butter. Serve liver and sauce with
polenta, if desired.
Yield: 2 to 3 servings
ESSENCE OF EMERIL SHOW #EE102
Source from luhu.jp
remove, discard milk and pat dry.
Dredge liver in seasoned flour, shaking off excess. Heat oil in a
saute pan, add liver and sear first side until well-browned, about 3
minutes. Turn and sear second side 30 seconds for medium-rare; cook a
little longer for medium. Remove to a plate and keep warm. To pan add
1 tablespoon of butter. Add shallots and pear; toss and cook 2
minutes. Add vinegar and cook for 1 minute. Add stock, bring to a
boil and begin to reduce. Return liver to pan, taste sauce for
seasoning and add remaining butter. Serve liver and sauce with
polenta, if desired.
Yield: 2 to 3 servings
ESSENCE OF EMERIL SHOW #EE102
Source from luhu.jp
Tags
Emeril