|8 slices||Liver; 1/2" thick, preferably calves|
|¼ cup||Sherry wine vinegar|
|¼ cup||Worcestershire sauce|
|1 tablespoon||Dry mustard|
|4||Garlic cloves; finely mashed|
|1 teaspoon||Sea salt|
|Freshly-ground black pepper; to taste|
|Flour; as needed|
|8 slices||Bacon; fried crisp,|
|Bacon grease reserved|
|2 cups||Chicken stock|
Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes. Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a medium-high heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm. Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a medium-high heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side. This recipe yields 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6271 broadcast 04-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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