Liver with Caramelized Onion and Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The Smashed Yukon Gold Potatoes and a quick sauté of blanched green beans with red bell pepper strips are colorful side dishes. Finish with slices of angel food cake sauced with thawed sweetened raspberries and generous dollops of brandied whipped cream. Ingredients:
1/4 cup chopped pecans |
3 tablespoons butter |
1 large onion, thinly sliced |
1/4 teaspoon ground cloves |
4 thin slices calf's or beef liver (about 1/2 pound total) |
1/4 cup balsamic vinegar |
Directions:
1. Stir pecans in heavy large skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer nuts to small bowl. Melt 1 1/2 tablespoons butter in same skillet over medium heat. Add onion and sauté until golden brown, about 10 minutes. Add half of cloves and sauté 1 minute longer. Season to taste with salt and pepper. Using slotted spoon, transfer onion to plate.
2. Melt remaining 1 1/2 tablespoons butter in same skillet over medium-high heat. Sprinkle liver with remaining cloves, salt and pepper. Add liver to skillet and sauté until brown on outside but still pink in center, about 2 minutes per side. Transfer liver to plates. Add balsamic vinegar, pecans and onion to skillet and stir 1 minute. Spoon onion mixture atop liver and serve.
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