This dinner is for one. Co-cook and wife Linda does not like liver whereas I love it.
The liver is crisp on the outside, smooth and creamy on the inside. The crisp, salty, bacon, works well with the sweet smooth pan-fried onions that have a nice jammy quality to them.
The salad is light, bright, the sharp vinaigrette cuts through the richness of the liver and onions.
The French fries – the perfect accompaniment.
What You Need
1/2 pound of beef liver.
1 medium onion.
3 slices of bacon.
4 tablespoons of butter.
5 tablespoons olive oil.
1 tablespoons white vinegar.
Salt and pepper.
Frozen, store bought French fries – enough for one.
2 tablespoons flour.
6 cherry tomatoes.
3 small cucumbers.
2 medium-sized frying pans.
1 large dinner plate.
1 small bowl.
1 small baking pan.
Take enough parchment paper to cover the baking pan. Then take the paper, wet it and then crunch it up. Now place on baking pan and then add your French fries.
Place the fries in a pre-heated oven at 425 degrees Fahrenheit and bake for 20 minutes or until the fries are golden brown. At the half way mark turn your fries over.
Take your cherry tomatoes, cut into half and add to your bowl.
Cut your cucumbers into small chunks, add to the bowl and then add your vinegar and two tablespoons olive oil, mix and add salt and pepper to taste. Set aside.
Peel and cut your onion into thin slices. Then add two tablespoons of butter and one tablespoon of olive to one of your frying pans. Put on your stovetop and cook for 15 to 20 minutes, add salt and pepper to taste. The onions are ready when they are nice and soft with a jammy quality. Take the onions out of the pan and put on a plate and set aside.
Now take your bacon, add to the pan that you used for the onions and cook for six to eight minutes on low medium heat until the bacon is nice and crisp.
Take your flour and spread on the dinner place.
In the meantime take your liver and dredge it through the flour, ensuring both sides of the liver are coated. Set aside.
To the unused frying pan add two tablespoons olive oil, two tablespoons butter and heat on stovetop at medium heat. When the mixture starts to shimmer add the liver. It should be ready – depending on its thickness – in six minutes, three for each side.