Show:
Emeril Live
Episode:
Emeril's Meat Market
Calf's Liver with Bacon, Caramelized Onions and Sherry
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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 583
- Total Fat
- 31 g
- Saturated Fat
- 12 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 40 g
- Cholesterol
- 550 mg
- Sodium
- 775 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 583
- Total Fat
- 31 g
- Saturated Fat
- 12 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 40 g
- Cholesterol
- 550 mg
- Sodium
- 775 mg
Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Directions
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Yield:
2/3 cup
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
