Smothered liver

8 servings

Ingredients

QuantityIngredient
8slicesLiver; 1/2\" thick, preferably calves
¼cupSherry wine vinegar
¼cupWorcestershire sauce
1tablespoonDry mustard
4Garlic cloves; finely mashed
1teaspoonSea salt
Freshly-ground black pepper; to taste
Flour; as needed
8slicesBacon; fried crisp,
Bacon grease reserved
2cupsChicken stock

Directions

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@...

~or- MAD-SQUAD@...

04-30-1997

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