Tampico calves' liver

Yield: 2 servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Onion; julienned
½ teaspoon Salt
5 \N Garlic cloves; slivered
½ \N Jalapeno chile; stemmed, seeded,
\N \N And julienned
2 \N Roma tomatoes; cored, seeded,
\N \N And julienned
12 \N Green olives; pitted, julienned
3 tablespoons Red wine vinegar
¾ cup Chicken stock
1 tablespoon Cold unsalted butter
1 tablespoon Vegetable oil
2 slices Calves' liver; 1/2\" thick - (6 oz ea)

Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt until well caramelized, 8 to 10 minutes. Add the garlic and saute 2 to 3 minutes longer to soften. Add the jalapeno, tomatoes, olives and vinegar. Bring to a boil. Pour in the chicken stock, bring back to a boil and simmer 10 minutes. Break the butter into a few pieces and whisk into the sauce. Remove from the heat. Heat the vegetable oil in a large skillet over high heat. Add liver and cook for 3 minutes per side. Then pour in the sauce, bring to a boil and remove from the heat.

Serve immediately. This recipe yields 2 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6147 broadcast 07-30-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-28-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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