October 30, 2015
Gently rinse liver slices under cold water, and place in a medium bowl. In a large glass baking dish, add liver and milk and let soak for 20 minutes 20 Minutes .
In a large skillet over medium heat, add bacon and 1 tablespoon butter and cook until fat has rendered, about 6 minutes 6 Minutes . Transfer bacon to paper towels to drain, cool and crumble right in the paper towel (quick with no clean up)! Reserve 3 tablespoons of the fat in skillet. Separate onion rings, and saute them in bacon fat over moderate heat for approximately 10 minutes 10 Minutes or until caramelized. Remove to a bowl and set aside.
Melt remaining butter in the skillet, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook for 2-3 minutes 2 Minutes on each side until nice and brown. Remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambé (light on fire to flame). Turn liver over once more and cook for about 2 minutes 2 Minutes more until cooked through.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)