Calf's Liver with Bacon, Caramelized Onions and Sherry

Total Time:
1 hr 5 min
20 min
20 min
25 min

6 servings

  • 2 pounds calf's liver, cut into 6 pieces
  • 1 cup whole milk
  • 8 bacon slices, cut into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 2 large onions, thinly sliced
  • 3/4 cup all-purpose flour
  • 1 teaspoon Essence, recipe follows
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dry sherry
  • 1 tablespoon beef broth
  • 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):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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