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.