I never associated fried liver and onions as a "comfort food" until I made it. This is not a conceited statement. The setting was perfect just like today here in NC. It's cloudy with a fine mist alternating with outpouring's of rain.
Picture this: As you are opening the front door a whiff of sautéed onions and bacon assaults your nose. Your driven to see what is on the stove. There in a large covered dish is a bed of fluffy white rice, crispy fried baby beef liver and bits of smoky peppered bacon just mounded all around the dish. Beside it is a deep rich brown gravy with sweet onions.
Now you ask "Honey, what did you cook"? Your partner is in another room & calls out "Liver & Onions". Your thoughts are that you absolutely hate liver or any organ meat, but (s)he is not looking and you want to tear off a small piece of the crispy fried liver just for a tiny taste. Hmmm...not so bad is it? Actually it is quite good. You take another little piece and eat it with some of the bacon. Oh now your starting to feel it. Another small piece is then dipped into the rich brown gravy and onions and just as your opening your mouth to savor the tantalizing flavors in walks your partner. I'll let you finish the story:)
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Southern Fried Liver & Onions
1 lb. Baby Beef cubed liver
Lowry's Seasoned Salt
black pepper
1-2 cups of your favorite chicken breader
1/2 cup canola oil
1 lb. smoked hardwood bacon
2 large onions, sliced
2-3 Tbsp all purpose flour
1 qt. beef stock
2 packets of Sazon Goya (Con Culantro Y Achiote-Coriander & Annato)-Found at Walmart Super store and most of the local chains.
3 cups of cooked white rice
(hint: Here is a tip for perfect rice; Call your nearby fast food Chinese take out and order the rice. It tastes good and it is dirt cheap.)
OR: Rinse white rice a couple of times to remove some of the starch. Use ratio: 1 cup rice-1 cup water. Bring to boil in a sauce pan, then reduce to simmer. Place a clean folded kitchen towel on top of the saucepan then place the lid on top. Simmer for about 15 minutes for 1 cup rice ratio or 25-30 minutes for more rice. Fluff with fork and serve.
OR: Use a rice cooker.
I have a Zojirushi NS - MYC10
Preheat oven 200F. Heat oil on top of stove in a large saute' pan on medium. (I keep a jar of popcorn kernels by the stove for this trick. I place 1 kernel into the oil and when it pops, the oil is ready).
Start cooking white rice according to directions.
Lightly sprinkle the liver with seasoned salt and pepper. Dip it into the chicken breader and fry the liver for about 6-7 minutes on each side until golden brown and crispy. Place on a rack and set it in the oven.
Cut the bacon into 1 inch pieces. Using scissors to cut bacon makes it a breeze. Pull the pieces apart and place in another skillet. Fry until crispy. Pepper bacon Using coarse ground pepper. (Or just microwave the bacon).
Remove bacon and set aside. Drain all but 3 Tbsp. of the bacon grease. Add the sliced onions and flour. Saute' this mixture for about 5 minutes until the onions are translucent.
Add the beef stock and Sazon Goya packets, bring up the heat and bring it to a boil. Reduce heat and simmer. Please keep stirring every couple of minutes.Do not put a lid on it. Simmer for 10 minutes.
Spoon cooked rice into a large heat proof casserole dish. Sprinkle bacon all around the sides. Arrange crispy fried liver on top. Ladle gravy and onions into a gravy server. Then Serve.
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Enjoy!
The Frye Girl 2 u
Picture this: As you are opening the front door a whiff of sautéed onions and bacon assaults your nose. Your driven to see what is on the stove. There in a large covered dish is a bed of fluffy white rice, crispy fried baby beef liver and bits of smoky peppered bacon just mounded all around the dish. Beside it is a deep rich brown gravy with sweet onions.
Now you ask "Honey, what did you cook"? Your partner is in another room & calls out "Liver & Onions". Your thoughts are that you absolutely hate liver or any organ meat, but (s)he is not looking and you want to tear off a small piece of the crispy fried liver just for a tiny taste. Hmmm...not so bad is it? Actually it is quite good. You take another little piece and eat it with some of the bacon. Oh now your starting to feel it. Another small piece is then dipped into the rich brown gravy and onions and just as your opening your mouth to savor the tantalizing flavors in walks your partner. I'll let you finish the story:)
***************************************************************************************
Southern Fried Liver & Onions
1 lb. Baby Beef cubed liver
Lowry's Seasoned Salt
black pepper
1-2 cups of your favorite chicken breader
1/2 cup canola oil
1 lb. smoked hardwood bacon
2 large onions, sliced
2-3 Tbsp all purpose flour
1 qt. beef stock
2 packets of Sazon Goya (Con Culantro Y Achiote-Coriander & Annato)-Found at Walmart Super store and most of the local chains.
3 cups of cooked white rice
(hint: Here is a tip for perfect rice; Call your nearby fast food Chinese take out and order the rice. It tastes good and it is dirt cheap.)
OR: Rinse white rice a couple of times to remove some of the starch. Use ratio: 1 cup rice-1 cup water. Bring to boil in a sauce pan, then reduce to simmer. Place a clean folded kitchen towel on top of the saucepan then place the lid on top. Simmer for about 15 minutes for 1 cup rice ratio or 25-30 minutes for more rice. Fluff with fork and serve.
OR: Use a rice cooker.
I have a Zojirushi NS - MYC10
Preheat oven 200F. Heat oil on top of stove in a large saute' pan on medium. (I keep a jar of popcorn kernels by the stove for this trick. I place 1 kernel into the oil and when it pops, the oil is ready).
Start cooking white rice according to directions.
Lightly sprinkle the liver with seasoned salt and pepper. Dip it into the chicken breader and fry the liver for about 6-7 minutes on each side until golden brown and crispy. Place on a rack and set it in the oven.
Cut the bacon into 1 inch pieces. Using scissors to cut bacon makes it a breeze. Pull the pieces apart and place in another skillet. Fry until crispy. Pepper bacon Using coarse ground pepper. (Or just microwave the bacon).
Remove bacon and set aside. Drain all but 3 Tbsp. of the bacon grease. Add the sliced onions and flour. Saute' this mixture for about 5 minutes until the onions are translucent.
Add the beef stock and Sazon Goya packets, bring up the heat and bring it to a boil. Reduce heat and simmer. Please keep stirring every couple of minutes.Do not put a lid on it. Simmer for 10 minutes.
Spoon cooked rice into a large heat proof casserole dish. Sprinkle bacon all around the sides. Arrange crispy fried liver on top. Ladle gravy and onions into a gravy server. Then Serve.
*************************************************************************************
Enjoy!
The Frye Girl 2 u
