Wednesday, October 8, 2008

Praise God from Whom All Blessings of Free Liver Flow!!

Update: I'm using this post from previously in the week for the Friday recipe swap over at Gayle's blog. Go check her blog out for more recipes!
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Wow, Amazing, Cow-abunga... whatever you want to call it! A couple weeks ago my sister offered to give away her supply of beef liver to anyone that wanted it (she's newly diabetic, so liver doesn't fit her diet anymore). I quickly replied that I would take it if no one closer (geographically) wanted it, but I wasn't sure when I'd be able to get it.




We grew up with liver every Wednesday for a long time - I guess since we butchered our own beef and undoubtedly had a good supply of livers! It was always tough, gristly and tasted like you were chewing on a magnet (don't ask how I know what that's like). No matter how much you tried to hide it with mashed 'taters and gravy (and the onions cooked with it were "gross" to me, too), it was never very good to me as a kid. Unless by chance we happened to get "good, fat-cow" liver, then it was good, but we were all so brain-washed that liver was gross and yuck that I never liked liver until after we got married and I bought some because it was on sale and it made for cheap meat!



When I discovered that GOOD liver actually tastes GOOD (especially when cooked the proper way!), I really like to make it. But I wouldn't buy it very often just because. Thankfully, I guess no one else was as excited over "free" liver as I was, because when I went to the Valley to go to a funeral last week, Sally asked if she could bring the liver. So... Yay! We're having (FREE!) liver 'n' onions for supper tonight!!



I will finish posting this once I get it cooked, along with a picture (hopefully) and directions on how I cook it (thanks to another sister, Rachel, coming up with this fabulous method!!).

The great thing about the meal you see on this plate?
The only thing that cost $$ was the onions!
The green beans are from our garden,
the potatoes are from Daniel's sister's garden,
and the liver was given to us by Sally!!
Does God supply our needs or WHAT?



To cook/fry the liver:

Cut the liver into serving sized pieces if needed. Dredge each piece in flour.

Melt about 1 Tbsp. or so of bacon grease in a large skillet with a lid, brown the liver on both sides over med. heat. While browning, sprinkle each piece generously on each side with:

Salt, Pepper, and Steak Seasoning

Once the liver is browned, add some more bacon grease (being sure to coat the bottom of the pan so the liver doesn't stick), and add lots of thickly sliced onions (I used 2 onions for 4 pieces of liver). Put the lid on the skillet, and let cook over med/low heat until done and onions are cooked. Occasionally flip the liver so it doesn't get too done on one side or burn, and add additional bacon grease if needed to keep it from sticking.

Serve with mashed potatoes and a favorite vegetable!!

5 comments:

Liz said... [Reply to comment]

Yum! I love liver & onions!! I may need to stop by the store & pick some up tonight!

simple~needs said... [Reply to comment]

looks great!!! we love liver and onions. :)

Aliisa and Sundy said... [Reply to comment]

From Sundy:
Hooray for you! God is so awesome! :)

Like sushi, I don't eat liver all the time, but I DO find myself craving the taste and texture sometimes. I never tried it until I was pregnant for the first time, and I was lucky enough to have someone make it for me who knew what they were doing.

Unfortunately, my kids don't like it, and my husband thinks...well, I won't even say it. So I don't get to have it very often. ;)

Enjoy! :)

Sally said... [Reply to comment]

Oh, I can almost taste it! It looks and sounds like you cooked it perfectly! How I wish I was there the sneak just one bite! I'm so glad you enjoyed it.

Lucy said... [Reply to comment]

This is the only way I like Liver. And I don't eat liver very often either. Actually, I can't remember the last time I had it. It may have been the last time I made it at mom's before I moved out.