Friday, July 20, 2012

Carnage du Jour - 19 July 2012

Liver and Onions.
Sometimes there's just nothing better than the classics - especially when they get a slight update as in this instance.

We had four nice little slices of calf's liver that really wanted to be cooked.
Heidi had made a nice mixed frites bowl of russet and sweet potato fries, and we had some great left-over broccoli salad, so the flavours were going to work beautifully.

You know how liver can get a bit gummy when you fry it? That's because you're using flour on the outside - even if it's been seasoned, it's still flour, you know.
So, instead I used some seasoned corn meal - just a nice coating of corn meal mixed with Old Bay.
First the bacon was heated up in the pan (lardons, don't you know) and then the onions joined the fun.
When all was cooked, but not crisped, it was removed, the amount of oil adjusted, and the liver went in. After the first side got a nice sear and crust, they were flipped and the bacon and onions dumped on top to let their flavours flow into everything else.

That's all there is (and was) to it. A delicious meal, only slightly updated from the classic.


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