Calves Liver with a Port Reduction
Okay it wasnt completely a reduction.. I got impatient and threw in some cornstarch at the last minute... yes... cheater I am. ;-)
This dinner was inspired by all of the wonderful offal I've been drooling over on a daily basis that Ros over at Living to Eat has been cooking up. I wish I had access to half of the innards she does over there in London. But here in the states... where you're lucky to even find calves liver... chicken and beef (usually frozen!) are about as good as it gets. If I lived in Orlando, I know of a couple of Asian markets where I could get my grubby paws on kidney... but I digress.
Thankfully we have a nice meat market in town that usually carries fresh calves liver. Joy! I love Petty's.
I based this recipe loosely on what I'd read from Ros...
4-6 calves liver slices
flour for dredging
1 onion, sliced
lots of butter (2 tbsp to start)
olive oil (just enough to keep the butter from burning)
1/4 cup Port wine
1 cup beef broth (I cheated and used one of Dave's OXO cubes.. those things are like beef boulion on steroids, I highly recommend trying this stuff to my fellow Yank readers)
Dredge your livers in flour.
Fry your livers on both sides until nice and golden... I dont know what was up with mine, but they were sucking up the butter like mad... I think I used almost a whole stick in the end! O_O So if that happens, keep adding a little butter to keep things from drying out. Once your livers are cooked, remove them and keep them someplace warm (I usually shove everything in the oven). Add a bit more butter to the pan and sautee your onions til they are nice and soft. Add Port to deglaze and let simmer for about a minute to burn off the alcohol. Add beef broth, and reduce.... or cheat like me halfway through and mix some cornstarch and water and dump the lot in. ;-)
Serve with the sauce poured over your livers.
Dave also made an attempt at making mushy peas, they didnt turn out exactly as we had hoped.. Dave says he is inclined to think that a different sort of pea is used in mushy peas... anyone know?