En español: AQUÍ
Take a look at my step by step photo video with "Bachata en Fukuoka", I hope you like it.
Liver with Onions
Delicious and healthy option for a quick dinner with a creole taste.
Ingredients:
2 lbs beef liver
1 cup milk
3 teaspoons crushed garlic
2 Tablespoons soy sauce
1½ teaspoon ground oregano
2 large onions, cut into rings or halved
½ cup vinager or sour orange juice salt and pepper
¼ cup soybean or corn oil
Instructions:
1. Leave the liver in milk for at least 30 minutes or overnight. The milk helps to tenderize meat.
2. Drain and season with crushed garlic, soy sauce and ground oregano. Let stand 30 minutes or more.
3. Meanwhile cut onions, season with some salt and vinegar or sour orange juice is better. Set aside.
4. In a hot skillet, sauté liver for about 2 minutes per side or until it's no longer pink, add the onions with vinegar or any orange juice, cover, and cook until onions soften a bit (2 mins.) or to taste. Total time: depends on the amount of time you let the liver macerate and with seasoning. Cooking time is only 5 minutes.
Yield: Serves 6.
Delicious and healthy option for a quick dinner with a creole taste.
Ingredients:
2 lbs beef liver
1 cup milk
3 teaspoons crushed garlic
2 Tablespoons soy sauce
1½ teaspoon ground oregano
2 large onions, cut into rings or halved
½ cup vinager or sour orange juice salt and pepper
¼ cup soybean or corn oil
Instructions:
1. Leave the liver in milk for at least 30 minutes or overnight. The milk helps to tenderize meat.
2. Drain and season with crushed garlic, soy sauce and ground oregano. Let stand 30 minutes or more.
3. Meanwhile cut onions, season with some salt and vinegar or sour orange juice is better. Set aside.
4. In a hot skillet, sauté liver for about 2 minutes per side or until it's no longer pink, add the onions with vinegar or any orange juice, cover, and cook until onions soften a bit (2 mins.) or to taste. Total time: depends on the amount of time you let the liver macerate and with seasoning. Cooking time is only 5 minutes.
Yield: Serves 6.
En español: AQUÍ
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I love liver with onions!! Its the best!! I think I'll make that for dinner tonight! Thanks Mari for the suggestion. LOL.. xo
ReplyDeleteThis is one of my mother's all time favorite meals. She'd make it for us regularly growing up. Your version looks like a winner!
ReplyDeleteBonjour Lary
ReplyDeleteLiver with rice and plantains...MMMMHHH!
Thank you
Frieda
Liver and onions is one of my favourites. I've never seen it prepared like this - it looks very tasty!
ReplyDeleteDaniel - it is very tasty I am sure you will like it.
ReplyDeleteHave a wonderful weekend :)
I love liver and that combination! A great dish. So tasty.
ReplyDeleteCheers,
Rosa
Hi Mari,
ReplyDeleteWhat a wonderful liver dish! I love it. I have cooked chicken liver before but in a slightly different way. Thanks for sharing.
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Regards
Spoon and Chopsticks
http://spoon-and-chopsticks.blogspot.com
Although, not a real fan of liver, except in exquisitely made paté...the only other way I can appreciate it is with a bit of butter, lots of caramelized onions and a splash of Port wine.
ReplyDeleteWhat I'm certainly going to take away from your post is the tip to use milk to tenderize the liver...had not thought of that ;o)
Thanks Mari.
Have a great week.
Claudia
I love love love liver and onions!!! i grew up on it!
ReplyDeleteWhile I never have been a fan of liver, I remember a cook making a delicious liver and onion dish at a restaurant where I worked. I lapped it up! It had many enticing flavors as this does! The plantains are an added bonus!
ReplyDeleteMost people may not like liver, but I love it...especially with onions.
ReplyDeleteI use the same method as you do, by soaking them in milk. Now, I am so wanting to make this for the weekend!
Thanks for sharing, Mari!
xoxo
Elisabeth- great! I am glad we prepare it the same way. I love the liver prepared with onions, it is so tasty.
ReplyDelete