Liver with Onions and Bacon

Do I hear a collective EWWW? Everyone once in a while I have to accommodate the tastebuds of this wild and crazy man I'm married to. He likes wild meat, I'm not so crazy; he hates peas, I love 'em; he's a martini guy and I'm more into wine. Come to think of it, marriage really is all about compromise isn't it, so it's what we do. We laugh about our differences, love each other a lot and compromise with a capital "C".

That's what yesterday was all about and for the most part the compromise meant he cooked and I stayed the heck out of the kitchen - except for finishing up the final bottling of our double batch of limoncello and cleaning up the mess when he was done. He did all the slicing for a batch of "Kicky Kumquat Marmalade" and also made several jars of Raspberry Habenero Jelly. He loves hot and spicy, I mean really hot and spicy and I'm more moderate in that respect, so habenero was the pepper of choice not those pansy jalapeno's that I like. By the way, I'll share those jarred creations with you later in the week.

He also made his absolute favorite lunch for us (hotdogs) and yes, he cooked dinner too - his other favorite thing Liver and Onions with Bacon.

I have to admit we did manage to pick up some gorgeous fresh beef liver at Lee Lee's Asian Supermarket yesterday (if you can call that raw puddle of goo gorgeous) and the big guy sliced it up about a half inch thick and then soaked it all in milk for a few hours. Seasoned well with coarse salt and freshly ground pepper, he coated it in flour and fried it up in the same pan he'd used to cook the bacon and brown the onions. After the liver was nicely browned he topped it with the reserved bacon and onions, covered the pan and let it all cook together a little longer to meld the flavors.

Served with a mess a' mashed spuds and in my case a ton of ketchup, it was quite delicious and this is coming from a non-fan of the stuff. The big bonus was at least I didn't have to touch it in its raw form. Now that's my kinda' compromise.

 

Comments

[nanan]

Now, I have a hankering for Chicken Livers!

[June]

Lea - I'd say yes in a pate' or country terrine, but beef...nope, neener, nyet - not for another year. Ha.

[Sarah G]

I love liver and onions but have never been brave enough to make it at home. I really must. Not sure if I would have any guests.

[June]

Sarah - you're right that it's something you couldn't serve at a dinner party! LOL

[Shaun]

Got to say it looks great, I love liver and onions and fortunately its served in most restaurants near me, even my local Italian has a version on the menu, although its normally lambs liver used round here.

[June]

Shaun - so good to "see" you! I've wondered how you're doing and whether spring has arrived over there yet. MMM lamb's liver. I bet it is delicious!

[Shaun]

June I've been sorting out a new computer, yes its all lambs liver and kidneys round here, really good flavour, usually from New Zealand so grass fed and earthy. Nope not quite spring here yet, like you got some snow today, but the rugby is on so its all good.

[June]

Shaun - funny, we sourced some lamb liver at Dickman's Meats today so it's going on the "must try" list. Snow's always a good excuse to hunker down in front of the television isn't it. Our snow is gone and we've blue sky today but still a little cool. Planning on having a really quiet afternoon.

[Shaun]

We did'nt, had a curry and watched England beat France, great day! As for lambs liver, not sure how yours is but here its sliced fairly thin, 1/4 inch maybe, so only needs flashing in a pan, deglaze with brandy and add your gravy, gorgeous.

[June]

Shaun - we'll definitely try it your way. Sounds absolutely delicious!