Grilled Calf Liver Kabobs With Wilted Spinach Salad |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally! Ingredients:
1 1/2 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver) |
salt and pepper |
12 slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings |
24 cherry tomatoes |
2 onions, quartered then cut in half crosswise |
8 bamboo skewers, soaked in water for at least 10 minutes |
2 tablespoons bacon drippings |
1 tablespoon shallots or 1 tablespoon green onion, chopped |
1 teaspoon dijon mustard |
1/4 cup balsamic vinegar |
2 tablespoons vegetable oil |
1 (10 ounce) bag baby spinach, cleaned and torn in large pieces |
salt and pepper |
Directions:
1. For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
2. Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
3. Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
4. Keep warm while preparing the salad.
5. For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
6. Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
7. Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
8. Season with salt and pepper, arrange on serving plates.
9. Top each salad with 2 kabobs.
10. Serve with crusty garlic bread.
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