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Grilled Liver And Bacon Dinner |
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Serves: 4 Print this Recipe8 bacon thick slices 1/4 cup butter real, melted 2 teaspoons lemon juice fresh 1/2 teaspoon rosemary dried, crushed Several drops Tabasco® pepper sauce 4 slices beef liver cut 1/2 -inch thick 4 slices sweet onions red or 1/4 -inch thick 4 tomatoes firm, cored and halved Salt and freshly ground pepper to taste In skillet, sauté bacon slices until most of fat is rendered, but bacon is not browned. Remove from heat and set aside. In small saucepan, melt butter; add lemon juice, rosemary, and Tabasco® to taste. Simmer for 2 minutes. Brush liver and onions with butter mixture; place in single layer on greased grill over medium coals. Put bacon slices on grill to finish cooking. Lower hood and cook for approximately 5 minutes. Add tomato halves to grill. Brush liver slices with butter mixture and turn, brushing again; brush onion and tomatoes (do not brush bacon). Grill with hood down for another 5 minutes. If liver is done, remove to one side to keep hot and continue cooking vegetables for another few minutes until crisp-tender. To serve, top each slice of liver with onion slice, tomato half, and a strip of bacon. Sprinkle with salt and pepper. Note: Avoid overcooking liver as it will become tough and dry. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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