Calf's Liver with Bacon, Caramelized Onions and Sherry

TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 25 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 1 teaspoon Essence, recipe follows
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dry sherry
  • 1 tablespoon beef broth
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Directions

In a large glass baking dish, add liver and milk and let soak for 20 minutes.

In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.

Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.

Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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  • on April 05, 2012

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    This recipe is delicious! I didn't have beef broth at home, but since the recipe only required a small amount, I used a Knorr concentrated gelatin beef stock packet (which comes in tsp packaging. The concentrated stock gave the overall flavor an extra boost. I also don't have a gas stove, so I skipped the flambe, and instead, simmered the sauce an additional 5-10 minutes to reduce it and cook out the alcohol.

    When I attempt this recipe again, I'll use chicken stock and chicken livers, which are smaller and less likely to have the tough membrane occasionally associated with calf/beef liver.

    people found this review Helpful.
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