Ingredients
1/2 lb beef liver, in one thin cut
1 salt
1 pepper
1 flour for dredging
2 tbsp cooking oil (preferably peanut, cor, n, or sunflowe
2 tbsp butter
2 green onions', minced
1 clove garlic, minced
1 1/2 medium onions, sliced
1 1/2 tsp flour
1 1/2 cup beef broth
3/4 tsp kitchen bouquet (seasoning sauce)
Directions
Even if you hate liver and onions, you'll find this tender, soulful
version a revelation. If you like liver and onions, you're about to
see star bursts. This recipe is based on a dish by brilliant chef
Pookie Turner.
1. Season liver with salt and pepper, to taste. Dredge lightly in
flour.
2. Heat lightly oiled heavy skillet over high heat until fragrant,
about 1 minute. Add liver and fry until lightly browned, about 1
minute per side. Remove liver and reserve.
3. Clean skillet and return it to stove over medium heat until dry.
Add butter, and heat until it is melted. Add green onions, garlic,
and onions; fry, stirring, until onion is translucent (about 6
minutes).
4. Sprinkle the 1 1/2 teaspoons flour over mixture and cook briefly,
until the flour turns golden and loses its raw aroma (about 1
minute); do not let flour brown. Stir in broth, Kitchen Bouquet, 1/2
teaspoon salt, and 1/2 teaspoon pepper. Turn heat to medium-high and
bring to a boil. Cook, stirring, until liquid thickens slightly,
about 6 minutes. Adjust seasoning, if necessary.
5. Return liver to pan and cook on both sides for 30 seconds each (if
liver is thick, cook for 90 seconds per side.) Remove from heat and
serve immediately with boiled rice.
Serves 2.
From "Regional American Classics", California Culinary Academy,
Chevron Chemical Company, 1987.
Posted by Stephen Ceideberg; November 3 1992.
Servings: 2 servings
Pookie's Liver & Onions Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
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It is quite feasible to track the history of transcribed cooking instructions way back into history, certainly as far into history as the early Egyptians, and maybe even further. However, sadly, these old cookbooks were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his works, Apicius describes how the meals were divided into starters, main course and desserts, something we still use today. This early Roman chef tells us how the Roman chefs used many different aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Moving on, there were a couple of interesting recipe books dating from the 1300s - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the indian curry that is familiar to us all today, but instead descriptions of the types of meals on the menus of the rich people of the time. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an increase in recipe books, many of which are kept safe in private collections. By the advent of the 1900s, cookery publications are in high demand, due to more people being able to read, leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pookie's Liver & Onions recipe.
