SMOTHERED LIVER and GRITS One thing I have learned about people, they either love liver or hate it. There is usually no in-between. My Cajun Kitchen loves liver and cooks it all the time. With careful consideration I am posting my favorite way to cook it.....MCK Ingredients: 4 slices of beef calf liver 1 medium onion, sliced lengthwise 1/2 cup Wondra flour, seasoned 2 tablespoons Wondra flour 4 tablespoons olive oil, more to cover bottom of your pan Cajun seasoning to taste, I use Tony Chacheres Salt and Pepper to taste Place 1/2 cup of flour into a plate, season the flour with salt, pepper and garlic powder. Heat olive oil in a large skillet, season the liver on both sides with cajun seasoning. Dredge liver in the flour lightly, shaking off any excess. Add 2 tablespoons of olive oil to skillet. Saute in skillet over medium heat until lightly golden brown. Remove the liver to a plate, add 2 tablespoons of flour to the oil in the pan. (if there is not enough oil add enough so there is 2 tablespoons). Saute the roux over medium heat until golden brown. Making sure not to scorch the roux. Add the onions and saute with the roux until slightly soft. Add 3/4 - 1 cup of water stirring constantly to incorporate. The gravy will thicken once you bring it to a gentle boil. If too thick add water 2 tablespoons at a time. Salt and Pepper to taste. Add the liver back in and cook over low heat 30 minutes or until liver is tender and onions are soft, adding water as necessary if your gravy cooks out too much. Cook grits according to the package instructions. I dont like mine too thick. I added chicken broth instead of water to my grits. To plate - add two large spoonful of grits, add gravy on top of grits with the onions (I like lots of gravy). Add one slice of liver on top....Bon Appetite! For More See ** My Cajun Kitchen ** We truly appreciate yall.....Sha #liver #grits #Cajun #recipe #Yummy #Onion
Posted on: Thu, 09 Oct 2014 13:40:00 +0000
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