Most original and luscious will get best answer. I will try it.
Answers:
gee why not try BRUSSEL SPROUTS, that oughta be a partiality "adventure"
Liver goes extremely well near bacon or alternatively with fried sage leaves. You own to cook the liver rare though ( merely lambs or calves liver will do ) and then deglaze the jar with a bit of Marsala.
If you want something really different afterwards chinese style pigs liver is pretty good too.
bacon, tomato and conceivably some pasta (try risone or baby shells). But use onions too.
Try sauteeing minced garlic on low bake for 5 minutes,then donate onions,then floured liver...later at the end...turn bake to almost high and finish beside cooking sherry. It will take alot of the livery love out...also great with mushrooms
gratefulness 4 all the excellent suggestions..though i hv no view..hehe:)
I always hold bacon, mash potato, peas, onions and gravy near mine.
Make sure you season the liver with a bit of pepper and garlic
OK this is going to nouns bad but you hold to trust me it is sooo good.
Buy some oyster sauce (or oyster flavored sauce). You can find it contained by the oriental section surrounded by your local grocer. Let the liver set in the sauce for more or less half an hour since cooking. (It is ok to use one bottle of sauce and two bottles of water to save it thin) Anyway..let it marinate for something like half an hour and afterwards fry it up. DO NOT ADD ANY MORE SAUCE WHILE COOKING OR IT WILL NOT TASTE RIGHT. You will not need to give anything else.
Try it and you will love it.
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Answers:
gee why not try BRUSSEL SPROUTS, that oughta be a partiality "adventure"
Liver goes extremely well near bacon or alternatively with fried sage leaves. You own to cook the liver rare though ( merely lambs or calves liver will do ) and then deglaze the jar with a bit of Marsala.
If you want something really different afterwards chinese style pigs liver is pretty good too.
bacon, tomato and conceivably some pasta (try risone or baby shells). But use onions too.
Try sauteeing minced garlic on low bake for 5 minutes,then donate onions,then floured liver...later at the end...turn bake to almost high and finish beside cooking sherry. It will take alot of the livery love out...also great with mushrooms
gratefulness 4 all the excellent suggestions..though i hv no view..hehe:)
I always hold bacon, mash potato, peas, onions and gravy near mine.
Make sure you season the liver with a bit of pepper and garlic
OK this is going to nouns bad but you hold to trust me it is sooo good.
Buy some oyster sauce (or oyster flavored sauce). You can find it contained by the oriental section surrounded by your local grocer. Let the liver set in the sauce for more or less half an hour since cooking. (It is ok to use one bottle of sauce and two bottles of water to save it thin) Anyway..let it marinate for something like half an hour and afterwards fry it up. DO NOT ADD ANY MORE SAUCE WHILE COOKING OR IT WILL NOT TASTE RIGHT. You will not need to give anything else.
Try it and you will love it.
More Questions & Answers...