Calf's Liver with Bacon, Caramelized Onions and Sherry

Total Time:
1 hr 5 min
Prep:
20 min
Inactive:
20 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 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
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):

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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    this looks devine. going on my restaurants menu
    This is an exciting twist to a basic liver and onions recipe. If you like liver and onions, you'll love this recipe. If you don't like liver and onions, you might find this recipe a pleasant surprise to the palate.
    Great dish! I strongly suspected I hadn't been cooking liver the right way this entire time. This method produces very tender, melt-in-your mouth calf's liver. So good!
    Best liver and onions ever! Great as left overs also.
    This is the best liver dish i have ever had. I could not stop raving about it. I had my leftovers the next day for lunch and it was just as good and still just as tender after reheating.I will be having this more often.The only thing I could not find the calfe's liver so i had to use beef but was awesome...LOve it.
    Totally awesome.
    Really tasty liver dish. The milk soak makes a world of a difference in taming any possible gaminess and cleaning out the blood. Highly recommend sherry over broth.
    This was awesome....have in 20 yrs tried to get my husband to eat liver....he even loved it...he ate mine while leaving his lasagna hardly touched.
    This was my first attempt at cooking beef liver. My husband loves liver and I don't. I decided to try this recipe for him. He absolutely loved it and went out the next day and bought more liver (he claims it just jumped into the basket). I will do this one again. Thanks Emeril
    I made this last week and it turned out amazingly good. I used organic liver from our local grass only fed beef, I think that made all the difference in the taste. The liver flavor was mild and the carmelized onions added just the right touch.
    I followed the recipe to the T, but I didn't like it. It was my first time having liver and onions so it's probably just that I don't like liver and onions. Also, there was zero sauce for some reason. Not a repeat.
    Try adding some apple slices and I guarantee you will love the whole thing
    I didn't grow up eating liver, either...tho it looked and smelled so good in cafeteria lines...just didn't like it. .. until I was 26 and it was served to me at the school where I taught. I thought it was smothered cubed steak, so at it and loved it! I've been cooking liver and onions (as well as chicken livers) ever since. Must have been pretty good (tho plain) because my little three year old son asked a waitress (years ago): "Do you have any "yiver"?
     
    This recipe tops my "no recipe" one by a LONG shot! All I can say, Emeril, is BAM!!!
    Somehow, in my 32 years of being on this earth, I have avoided eating liver... not even one bite! I've never had the desire to try it, until I saw this recipe. It was also my first time flambeing, and the experience was very exciting. I have to say, having flames shooting straight up out of a pan in my own kitchen made me feel like a pro! The only thing that would've made it better is having guests over to see!
     

     
    Having said that, I now know that I am NOT a liver-lover. Since I am not a picky eater, I was able to eat half of it because the flavor of everything but the liver itself was great. The liver was very tender. My husband said it was the best he's ever had, and my picky 12 year old ate the whole thing (I told him it was a buffalo steak... strange that he would eat buffalo, I know... but it worked). My 13 year old was with me, and only ate half.
     

     
    Overall, I am very glad that my first experience with liver was this recipe. I will be cooking this again because of the health benefits, but I will double up on my onions to help me get it all down (even though there is plenty of onions in this recipe). You either like liver, or you don't, so my final verdict.... If you like liver, this recipe is great!
    I made some slight modifications - I used 1/2 C cranberry juice blend (i.e. ocean spray 100% juice) with 1/2 C water instead of 1 cup of Sherry. When cooking the bacon, I used mostly olive oil with only 1 T butter. Also, when I made the essence, I used half the amount of salt indicated.
     

     
    I have a 6 year old, a 4 year old, and a 2 year old - the 6 year old enjoyed it, the 4 year old asked for seconds, only the two year old didn't like it - but they are all picky, so two out of three is great!
     

     
    It tasted even better the next day - I just put a little olive oil and water in a pan, added the liver, onions, and bacon and covered it, flipping once to reheat. Next time, we may make it the day before, and just reheat it to serve for dinner.
     

     
    I served it with mashed potatoes and corn, using the extra pan sauce like a gravy. Best liver we've ever had!
    I dont make it very often, my mom used to overcook it and with that I wasnt very fond of it. Since it's healthy for us women I decided to make it because of the rating. The liver was delicious and tender. The bacon and onions were crispy. YUM! My husband thought it was ok since he wasnt a big fan of it and he did say it was better than the way his mom used to cook it. Liver has sure come a long way! Believe it or not I had leftovers so I had some the next day and it tasted better. Thanks Emeril!! Now I'm a liver lover! :)
    I am a pretty good cook overall, but no way could this recipe be topped! I fixed it and devoured it. Thanks, Emeril!!
    My husband does not usually eat liver when I make it but the whole family loved this recipe.
    I love liver and this just gave it so much more flavor! My hubby enjoyed it as well!!
    vary easy to make, taste awsome.. my first time making this dish... lol... im not a sherry fan but this one put a spin on it..
    This was the best liver and onions I'd ever had. Easy and delicious.
    The milk soak is an important step to mild clean tasting calves liver. Followed exacting until the end. Used Heinz Savory Beef gravy with an added tablespoon of sherry instead. Easy and great with mashed potatoes.
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