View single post by javal1
 Posted: Mon Feb 23rd, 2009 07:12 pm
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Grumpy Geezer

Joined: Thu Sep 1st, 2005
Location: Tennessee USA
Posts: 1503

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Actually like both - and love bacon-wrapped chicken livers as well. Even though I despise raw onion, I find carmelized onion superb. So what I do is carmelize 2 onions, then remove them fom the pan (leaving any liquid they sweated out in the pan). Cook the liver in that onion juice for only 2 or 3 minutes per side. I think most people over-cook liver (of course it depends on the thickness of the liver). Plate , salt (lots!), and cover with the onions. Yum!

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