How to Turn Ordinary Fried Liver Into A Delicacy

I know...I can hear you now. You're saying,"Liver!! Yuck!!" Well, I have news for you. There are some of us who actually like liver and appreciate how rich it is in iron. We know how much the body needs it. I know there are other sources of iron that may be more attractive to you...so, for those who cook liver now and then for their families, I'm going to share my own secret recipe. I've had liver in restaurants, too, and it's always leathery, dry, tough, and tasteless. Shame on them!! I could have told them how to do it right, but I let it go. I promise you this recipe will come very close to turning ordinary fried liver into a delicacy.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• One and a half to two pounds of sliced liver, beef or pork.
• One large or two small onions.
• Enough flour to coat each piece of liver.
• Olive oil
• Butter or margarine
• a 10 to 12 inch skillet for frying
• Salt and pepper
• Cooking utensils -- spatula, fork, meat tenderizer, if you have one (see instruction step two)

1. PREPARE THE MEAT FOR COOKING -- Lay out each piece of liver on a clean, flat surface. Salt and pepper each side of each piece of meat.
2. Tenderize each piece of meat on both sides. If you don't have a utensil for tenderizing meat, use a coffee cup or a sturdy drinking glass, one that can withstand pounding. Just reverse the cup or glass you're going to use so the open end is on the bottom. Now, pound each side of each piece of liver until the tough skin and tendons are broken. If you make 'holes' in the meat, don't worry. They will close up as soon as you begin frying the meat.
3. Let the meat sit while you slice or chop up the onions.
4. PREPARE THE SKILLET FOR FRYING: Turn the burner to 'medium high' and cover the bottom of the pan with a mixture of olive oil and butter/margarine. Use approximately 2/3 measuring cup of olive oil and half a stick of butter/margarine. If the butter is in a tub, just estimate the amount. Close is good enough, in this case.
   (THIS IS THE SECRET TO DELICIOUS FRIED LIVER)
5. When the oil and butter mixture in the skillet is well-blended and begins to sizzle, roll each piece of tenderized liver in flour and place it in the pan. Dump the cut-up onions on top of the liver and put a lid on the skillet. Covering the pan helps the liver and onions cook evenly. Let the meat fry for about 3 to 4 minutes and check it. When it's nicely browned on the first side, leave the lid off the pan, and turn each piece of meat over to fry on the second side. The onions will take care of themselves. Monitor the meat as it cooks until it's also nicely browned. (3-4 minutes)
6. Serve the liver and yummy onions on a platter or a pretty plate with a nice salad and a side dish of fruit, peaches, pears, etc. It will be the best liver you've ever tasted!

Tips & Warnings

• PREP TIME -- about 30 minutes
• This recipe serves 3 or 4 people.