Tampico calves' liver
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Onion; julienned | |
| ½ | teaspoon | Salt |
| 5 | Garlic cloves; slivered | |
| ½ | Jalapeno chile; stemmed, seeded, | |
| And julienned | ||
| 2 | Roma tomatoes; cored, seeded, | |
| And julienned | ||
| 12 | 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) |
Directions
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.