Sunday, February 14, 2010

Calf Liver with Garlic and Cilantro

Calf or Beef Liver - 1 lb. (Chicken liver can be a good substitute)

1/2 C Olive oil

3 clove garlic crushed ( I used Thoom Sauce- Garlic sauce)

1 medium sweet onions (thinly sliced)

1 t pepper flakes

1/4 C cilantro chopped

Salt and Pepper to taste

Juice of 1 lemon ( I used chopped 1 whole lemon preserved)

1. Wash the liver and dry gently on a paper towel.

2. In a pan heat 2 table spoon of olive oil, fry the liver on both sides about 5 to 7 minutes. Set aside

3. Using the same pan, saute the onions, chilli, garlic and preserved lemons, cook on medium high heat. Season with salt and pepper.  Add the cilantro right before serving.

The whole cooking process should take no longer than 5 - 7 minutes. You want the liver to be just done. Cooking on high heat will seal the juices inside the liver and will come out nice and tender.

Serve with a squeeze of lemon.

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