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I call it “Greek Style” because it's not really; I call it that because the marinade uses sweet basil and oregano. But, it has BACON!
It’s positively OFFAL!
1 pound beef liver, thawed and rinsed (serves four if you parcel out one filet each)
1 pound bacon
1 sliced medium onion
1 tbsp dried sweet basil
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried onion
6 cloves garlic, crushed
1 Cup oil (olive or vegetable)
1 bay leaf
Salt
Black pepper
1. Mix together the oil, dried herbs, garlic, and bayleaf; set aside to let the flavors infuse, 20-30 minutes.
2. Rinse excess blood from the liver, and blot with paper towels before placing in marinade. Marinate one hour.
3. Prepare griddle pan or frying pan if cooking indoors; medium heat.
4. Cook the bacon to desired crispiness (like the kind we had before the War); set aside on paper towels, pour off most of the bacon fat (save for Other Purposes) and then sauté the onions in the remaining bacon fat until caramelized (add a bit of the infused oil the liver’s marinating in if you want to). Set the onion aside in a bowl.
5. Cook the liver (throw away the marinade, it’s done its job), turning occasionally, until no more blood runs freely from the meat (medium).
6. DEVOUR!
I served it as shown with steamed broccoli (mixed with some lemon pepper) and leftover mashed potatoes.
Verdict: ZOMG IT’S DELICIOUS! The garlic and herbs add a nice, almost sweet savor to the meat. The bacon’s nice and crispy and the onions are scrumptious. A+
It’s positively OFFAL!
1 pound beef liver, thawed and rinsed (serves four if you parcel out one filet each)
1 pound bacon
1 sliced medium onion
1 tbsp dried sweet basil
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried onion
6 cloves garlic, crushed
1 Cup oil (olive or vegetable)
1 bay leaf
Salt
Black pepper
1. Mix together the oil, dried herbs, garlic, and bayleaf; set aside to let the flavors infuse, 20-30 minutes.
2. Rinse excess blood from the liver, and blot with paper towels before placing in marinade. Marinate one hour.
3. Prepare griddle pan or frying pan if cooking indoors; medium heat.
4. Cook the bacon to desired crispiness (like the kind we had before the War); set aside on paper towels, pour off most of the bacon fat (save for Other Purposes) and then sauté the onions in the remaining bacon fat until caramelized (add a bit of the infused oil the liver’s marinating in if you want to). Set the onion aside in a bowl.
5. Cook the liver (throw away the marinade, it’s done its job), turning occasionally, until no more blood runs freely from the meat (medium).
6. DEVOUR!
I served it as shown with steamed broccoli (mixed with some lemon pepper) and leftover mashed potatoes.
Verdict: ZOMG IT’S DELICIOUS! The garlic and herbs add a nice, almost sweet savor to the meat. The bacon’s nice and crispy and the onions are scrumptious. A+
Category Food / Recipes / Miscellaneous
Species Cow
Size 400 x 300px
File Size 30.1 kB
Listed in Folders
Many many years ago, I was a hospital corpsman in the navy. One of the things they did at the hospital I was stationed at was do continuing medical education presentations in the back corner of the staff dining room at lunchtimes. Dr. Baluch was doing presentation on the day that they were serving liver and onions. The subject, diseases of the liver, with full color slides that he chose with malice aforethought. I have to admit it did put me off my appetite, but I managed to finish my lunch that day. More than a few staff people failed to finish their lunch that day.
Heh. Reminds me of the time my dad was having lunch with my ultra-religious maternal aunt (who has one of the hardest-to-tickle funny bones) and one of her friends, and he was telling her friend about how he and my mother met in front of General Dan Sickle's pickled leg at the Army Medical Museum. When he was finished telling the story, he said, "But enough of that, how's your steak?" The sheer look of horror on her friend's face had my aunt hitting the floor laughing.
That's the thing about being a doctor: You know you're cut out for the job if you can discuss M&M (Morbidity and Mortality) over lunch and still have an appetite. If not, well...how did you make it through medical school?!
That's the thing about being a doctor: You know you're cut out for the job if you can discuss M&M (Morbidity and Mortality) over lunch and still have an appetite. If not, well...how did you make it through medical school?!
When I was in high school, the Senior Biology class had to dissect cat cadavers. Black and white ones, apparently raised (or at least, collected) for the purpose. He had a number of cute cat pictures from all manner of magazines matted and mounted on his walls. And you already know his preferred markings.
I was the master of the dry-mounting press...
I was the master of the dry-mounting press...
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