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Calf's Liver With Garlic Balsamic Glaze |
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Serves: 4 Print this RecipeCooking liver is tricky. The line between lush and mush is hairline, leading all but a privileged few to reject this most wonderful of meats with prejudice. So I realize I am talking to a meager minority when I tell you that this recipe is swoonably good. The only way you can screw it up is by overcooking the liver. Slice it thin and get it out of the pan while it is still slightly soft in the center, and you are in for a treat. 1 pound calves liver, thinly sliced, membranes trimmed 1/2 teaspoon kosher salt 1 teaspoon cracked black pepper 2 tablespoons olive oil 2 teaspoons minced garlic, fresh or jarred organic 1/3 cup aged balsamic vinegar (at least 10 years; 15 or more is preferable) 1 tablespoon unsalted butter 1 teaspoon Basil Pesto, homemade or jarred, or 1/4 teaspoon dried basil Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Season the liver with the salt and pepper. Heat the oil in a large, nonstick skillet over medium-high heat until smoking. Add the liver and sear on both sides, 1 to 2 minutes per side for medium-rare. Transfer the liver to a platter and remove the pan from the heat. Add the garlic and vinegar and return to the heat; boil until reduced to a thin syrup, about 1 minute. Turn off the heat and stir in the butter and pesto. Pour over the liver, and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Calf's Liver With Garlic Balsamic Glaze is from the Cook'n Homemade in a Hurry collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Burgers Molten With BBQ Beef Steaks With Balsamic Steak Sauce Grilled Tamari And Lime Hanger Steaks Pork Chops With Cranberries And Red Cabbage Pork Chops Braised With Posole Hot Sausage Braised With Greens And Apples Teriyaki Pork Ribs Braised With Prunes Pork Chops With Chipotle Cherry Demi-Glace Smoky Peanut Pork Chops Maple-Glazed Pork Tenderloins Grilled Pork Tenderloins With Lime Chimichurri Sausage And Rabe Stromboli Garlic Garbanzo Lamb Chops Lamb Shoulder Braised With Wild Mushrooms Lamb Braised With White Beans And Cilantro Veal Chops With Bruschetta Vinaigrette Osso Buco With Chipotle Chiles And Golden Raisins Stir-Fried Veal Stew With Artichokes Calf's Liver With Garlic Balsamic Glaze Beef And Black Bean Burgers With Enchilada Glaze *Beef, Pork, Lamb & Veal |
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