Cookin' in Brooklyn.

[antknee]

Chef Alan Harding cooks meals on this show. I just caught an episode of where he cooked liver (which I wouldn't normally even think abuot eating) w/ potatoes, challots, garlic & thyme ....and made this shit look amazing. He topped it w/ a sweet rasberry reduction using the remnants of the liver cooked in the pan....and a side of those potatoes.

Here's a list of his recipes that were aired on his show on Discovery.
http://home.discovery.com/fansites/c...ipe_index.html

Here's that recipe btw. I'd probably substitute the liver w/ something else though.

Liver with Raspberry Sauce

1 lb. Raw Liver
2-3 Tbsp. Kosher Salt
2-3 Tbsp. White Ground Pepper
1 Cup Flour
5 Cloves Peeled Garlic
4-5 Tbsp. Butter
1/2 - 1 Cup Fresh Raspberries
3-5 Pre-cooked small white potatoes
4-5 Peeled Shallots
1/2 Tbsp. White Sugar
1/2 cup Cherry Vinaigrette
1-2 Cups Chicken or Beef stalk
2 Tbsp Butter

Take a moment to season your liver. Add lots of kosher salt and ground white pepper. Next, coat the outside of the liver with flour so that the juices stay intact and the liver is moist. Add butter to hot pan, and melt. Now, place the liver in a hot sauté pan for about two minutes.

While it's roasting work on the sauce. Cut up some bacon and place in a bowl, followed by the shallots, garlic cloves and thyme. Go back to the liver and turn it - the top should be a nice brown. Add the extra ingredients to the pan and mix evenly around the liver. Don't worry if the pan looks dry; the fat from the bacon will baste the liver.

Place the entire pan in a 450-degree oven. Take the pan out of the oven after six minutes and add the precooked potatoes and the butter. Put the pan back in the oven for another four minutes and remove again. Baste the liver thoroughly with the juice in the pan and place back in the oven for one final minute of cooing.

Don't slice the liver right out of the oven; let it rest first on a cutting board. In a bowl, place the shallots, potatoes and whole garlic cloves. Now, place the pan - still coated in the liver, bacon and garlic juice, back onto the stove. Add a handful of the raspberries and then pour on the Sherry vinaigrette, and finally the chicken or beef stock. Mix the sauce and let it simmer for just a bit.

Now you can cut your liver. Serve each piece with a heap of potatoes, shallot and garlic, and drench the entire dish with the delicious sauce!

[Toni Bunz]

I HATE liver so much. ugh.

Smells so nasty when my mom cooks it!

[antknee]

I HATE liver so much. ugh.

Smells so nasty when my mom cooks it!

yea my aunt makes these liver bite sized odurves (sp?)....that's wrapped in bacon. I tried it once and spit it out. I would def make the recipe above w/ some other type of meat though. I think pork would probably work best as a substitute.

[just jess]

yeah..i could do without the actual liver lol