when I was a little JW kid I was told about the horrors of the Great tribulation and how Satan would test us. I figured since I hated liver, it would be all that I had to eat in the concentration camp. So one day I decided I was not going to give Satan the 'in' on me so I made myself eat and like liver. Once I got passed the texture---it was not so bad.
Now I really do like it, and it makes me feel good when I eat it---something to do with the Lupus---so I have come up with a yummy recipe for calves liver: Liver Hash
1 pound of bacon, cut with kitchen shears when it is still frozen into 1 inch pieces;
2 large onions finely chopped;
1 large bag of frozen hash brown potato cubes(usually about 1 1/2 pounds--tiny cubes)--or chop about 1 1/2- 2 pounds of potatoes into tiny(1/4 inch) cubes;
2 pounds of fresh calves liver cut into bite sized pieces while still raw (use the kitchen shears again);
garlic salt, black pepper, paprika, to taste; sour cream and Louisianna Hot Sauce(optional--but suggested!)
in large skillet or wok, fry bacon until it is limp cooked, not crisp-drain 2/3 of the grease. Add onions and cook until transparent. Add frozen hash brown potato cubes and cook until they are slightly browned. Add the liver and cook quickly on high heat until liver bites are just cooked thru--do not overcook or it will be tough. Toss with the spices and cook with lid on for about 5 minutes on low heat. This is very good served with a dollop of sour cream and Louisianna Hot Sauce. Makes 4-6 servings. Freezes well.
I find the sweetness of the meat and onions to be offset by the savory bacon and spices, the potato carries it all well. and with the bacon and onions my husband does not complain about the cooking smell of the liver in the house either---but he still won't taste it. He does not know what he is missing!
yum.
Ravyn
