Subj : Re: Real Deal
To : Ruth Haffly
From : Dave Drum
Date : Wed Apr 24 2024 05:29:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We tried pork liver once, when we were living on $500./month (early
RH> 80s, pre army) and food stamps. Once was enough; it wasn't as bad as
RH> your experience but just too strong for our tastes. Baby beef, calf's
RH> or chicken liver are our preferred choices now.
DD> Chicken/poultry liver is a favourite. And I've tried sheep liver
DD> more than once. But never again pork liver.
RH> We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a tablespoon
and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
1/4 lb Smoked bacon
1 lg Onion
Black pepper
1 lb Chicken livers
1/4 fl Cognac
Salt; (opt)
Water-cress
Cut bacon in sticks; put over low heat in a large skillet.
Chop the onion finely; when the fat of bacon is
translucent and some has melted in the pan, add the
chopped onion.
Clean thoroughly the livers. When onion is wilted,
increase the heat to high, add pepper, livers and saute
them a few minutes, until they color to brown-black and
begin to sweat some blood drops.
Add the cognac, deglaze a few seconds, then flame, let
burn a few seconds, then turn the heat off, wait until
flames disappear, cover, let rest 1 or 2 minutes.
Dress a bed of water cress in each plate, ladle livers and
juices evenly, serve immediatly with toasted french bread
and a good dry rose wine.
Notes:
Salt is normally not needed, as bacon is already salted;
if however needed, add it just before serving.
No need of seasoning the salad, there's enough juices.
The point is, if overcooked, livers are tough and dry, if
undercooked, they're raw. One has to have to find the good
moment, but awaiting for blood drops appearance, and not
more, seems the good way.
Recipe & MM by Denis R Clement, LMY, 03/1998
Uncle Dirty Dave's Kitchen
MMMMM
... To be trusted is a greater compliment than to be loved.
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