Cheap, delicious, cooks in minutes - what's not to like?

[maid_in_bedlam]

My mother wasn't the world's most consistent cook (due to lack of interest, rather than lack of ability) but one thing she always cooked well was liver. This has stood me in good stead ever since, because when money is short and I'm in need of cheap tasty recipes I am able to embrace the liver, figuratively speaking, instead of backing away in

Comments

[citizensnips420]

For liver and onions, I always marinate my liver in milk for a little while. I cook onions and bacon chunks together and then remove/drain, and dredge the liver and fry. And serve with bacon and onions on top.

[maid_in_bedlam]

Bacon is definitely a good addition! And I've been known to add mustard to liver and onions, especially if the onions were a bit on the watery side.

I've never tried marinating liver in milk, though I've seen it recommended, especially for pig's liver.

[citizensnips420]

I've only used beef or calves' liver...that is pretty much the only kind that is available around here.

[citizensnips420]

Oh duh, I forgot to add...that liver and mushrooms sounds freakin DELISH!!

[splott]

Heh, I'm not a fan of liver, but I thought I'd mention that as far as "when money is short" I do the same thing with chicken gizzards, or "giblets" as we called them growing up. (Er, same thing as far as preparing them like my mother did when times were tight. The recipe is nothing like the liver. :P )

Toss the gizzards in a crockpot with a sliced onion and a few stalks celery, S&P, and some water, and let it cook all day. :)

[maid_in_bedlam]

Sounds good to me - there's a lot to be said for innards of all kinds (though having said that, I'm not sure I could cope with brains ...)

[charlottesmtms]

I always look forward to doing a roast chicken or turkey, as I would wash the innards (my fave parts being the heart and gizzard), the wrap up in foil with s-n-p, onions, garlic, thyme (or whatever herbs were handy) and evoo and tuck in with the bird. It would be a special, next-day treat for me :-)

I have had things like brains and 'rocky mountain oysters' (uh, charming name!) The cow brains I remember being mild in flavour, with a texture like soggy poached chicken. It was interesting, though an experience that I'm not sure I;d like to repeat. At least I can say that I've tried them. :D

[a_boleyn]

I love chicken liver and onion served over a big pile of mashed potatoes. My mom used to make beef liver occasionally when I was a kid but I never liked it as much. Never tasted lamb liver.

[maid_in_bedlam]

Lamb's liver and calves' liver both have a much milder flavour than beef liver - well worth trying if you can get hold of them. Here in Britain, lamb's liver is everywhere and is very cheap; calves' liver is expensive and hard to find, but said to be the best kind.

Mmmmm .... liver! :-9~

[charlottesmtms]

I don't think that lamb liver is so readily-available, here, but calf's liver certainly is.

My fave way is the way my Mom makes it: for each svg, sautee 1 small or 1/2 large onion along with 1/2 c sliced mushrooms in a combo of 1 part butter to 2 parts EVOO. Add salt & pepper and sautee til grilled n crispy and remove to covered dish.

Do a spritz of n/s spray and place one svg's worth of liver in the pan, lowering heat to med and frying slowly, turning after 2.5-3 min. You want it just past med rare, so it is tender and flavourful w/o being like chewing on a bike tire (I personally don't dredge the liver, but I can understand why some folx do. I just do it plain) Add the onions and mushrooms back to the pan during the last minute of cooking, then plate up and serve!

Re: Mmmmm .... liver! :-9~

[maid_in_bedlam]

I sometimes use the flour, sometimes not - usually not for liver and onions - but I find that if the dish includes a sauce made with the pan juices, the browned flour adds flavour and a little bit of body.

Your mum's recipe sounds delicious!