posted by Polar Bear 02-12-103 2:05 PM
Liver with Onions (Higado al Jerez)
This is adapted from a classic Spanish tapa, Riņones al Jerez (Kidneys with Sherry). The sauce works equally well with liver.
4 tbsp olive oil (divided)
1 med onion
2 clove garlic
2 tbsp flour (preferably Wondra)
1/2 c medium-dry sherry; veal (or chicken stock)
1-1/2 lb calf liver (thinly sliced or julienned)
1 tsp salt
1/2 tsp black pepper
4 tbsp fresh parsley (chopped)
1/2 tsp kitchen bouquet
Chop onion and saute in 2 T oil until tender, about 10 minutes; mince garlic, add to pan and saute 30 seconds; add flour and cook until smooth, about 2 minutes; gradually stir in sherry and stock.
Saute liver in remaining 2 T oil, sprinkling each side with half the salt and pepper, until just cooked through, 2 minutes per side (toss constantly and cook about 3 minutes total if julienned).
Add sauce mixture (Step 1), parsley and kitchen bouquet; simmer just until sauce thickens, about 2 minutes. Serve immediately.
Variation: Beef liver may be substituted, but the flavor will be stronger and the meat less tender. To ameliorate, soak 2 hours in milk or a gentle marinade.
Note: The easiest way to do the veal stock is to dilute 1/2 tbsp demiglace with 1/2 c water.
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