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Calves Liver

Carolina Q
Carolina Q Posts: 14,831
edited November -0001 in EggHead Forum
About once every couple of years, I need a calves liver fix. I'm not much of a fan of liver by itself, but with enough BACON, even calves liver tastes good! :)

Anyway, I have always just dipped it in flour, S&P and fried it in a skillet, but now that I have this big green thing sitting out on the patio, I was wondering if anyone has a method for cooking it on the egg.

Assuming, of course, that there's even ONE of you who doesn't gag at the mere thought of eating the stuff! :lol::lol:

Any and all suggestions welcome. Thanks!!

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • Little Chef
    Little Chef Posts: 4,725
    Cast iron skillet on the Egg will do you just fine....
    (ps...I love calves liver....mashed potatos, onions....oh yeah.... ;) )
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    My scallop pan is still hot if you want to toss it in there :laugh:
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  • Carolina Q
    Carolina Q Posts: 14,831
    Michelle, does the egg really add anything for a cook like that? I always figured it would be sort of like cooking pancakes on an egg - what's the point?

    Having creamed potatoes, I think (as in white sauce), rather than mashed.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    I'll be right down. Thanks!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Chef
    Little Chef Posts: 4,725
    Frankly, I would just do it on my stove top, unless the Egg was already fired up. :blush:
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  • Carolina Q
    Carolina Q Posts: 14,831
    LOL, that's what I was thinkin'.

    GO YANKS!! :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • FlaPoolman
    FlaPoolman Posts: 11,677
    Michael, Richard Fl can't post (I think they banned him :laugh: ) but he asked me to post this link for you.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=831278&catid=1
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks to you both! That looks good! I don't have most of what Richard cooked on hand, but I do have the liver and flour...and an egg. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    Michael,

    If you can get provimi liver (white veal) dry and marinade in some olive oil and balsamico. Grill to medium rare. Fantastic.

    Steve

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    hahaha!! I have no idea what any of those words mean! Well, except olive oil and medium rare. :lol: And even at that, I don't know what medium rare liver is. I usually just fry it til it ain't pink. :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    Michael,


    I'm sure I'll catch hell for this but provimi or white veal is young dairy cattle males. They are kept in little pens and fed only milk til they are slaughtered. I think they even castrate the poor little things too. They are slap yo mama good though.

    Steve

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Ah. Yeah, there's a farm about 5 miles up the road from me that does that. I ride past it often when I go for a bIke ride. I know what VEAL is, I just wasn't familiar with the terms you used.

    So, when did you join PETA? :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    Lifetime member ;)

    Steve 

    Caledon, ON

     

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    The dry heaves have just about subsided,,,,whew! I ultimately knew that someone would come up with an alternative for just using it as an additive for catfish stinkbait.....I just didn't think it would be an Egger! :ohmy:

    ;) LR

    Be sure to air you Egg after 3 sonic burns. :laugh:
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  • Carolina Q
    Carolina Q Posts: 14,831
    LOL! I didn't even bother to search the forum. Haha. Sorry about the heaves, man.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • eenie meenie
    eenie meenie Posts: 4,394
    Steven, that is so barbaric and inhuman. (Never mind the fact that this hypocrite loves foie gras and that I cooked with veal in Italy :blush: ) I prefer my calves liver pink, not medium rare. To each his own castrated, little baby, confined calf.
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  • Little Steven
    Little Steven Posts: 28,817
    Rebbeca,

    Foie gras? Now that is just cruel B) Delicious but cruel :laugh:

    Steve

    Steve 

    Caledon, ON

     

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Just funnin' with you...although I still wouldn't touch it with two ten foot poles! :woohoo:
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