Liver & onions Was: Asparagus! 2258

Here's how I do it.

You want 1-2 inch thick slices of liver. Rinse and trim off anything you don't want to eat such as blood vessels. Be sure the membrane around the outside is removed (it is often not present having been removed during processing). If it remains it will cause the liver to pucker when cooked. Sprinkle with S&P and dredge in flour. Set on a rack. Do not do this too far in advance - maybe 15 min.

Cook your bacon in a cast iron skillet. About 2 slices per person is about right. Set aside, leaving the fat in the pan.

Decide how much onion you want per person. I like about 1-2c. Since it reduces during cooking, slice twice as much onion, thinly. I use regular yellow cooking onions. Cook in the bacon fat over medium heat for 10-15 minutes until limp and just starting to brown. Remove and keep warm.

Heat the pan until it is just smoking. Add the liver and cook for about 1 minute on each side. You want a little pink left in the center. Place the liver on plates and top with the bacon and onions.

-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com-cooking.htm