The Briefing Room
General Category => Grassroots Activism and Living => TBR Kitchen => Topic started by: Elderberry on June 03, 2019, 12:14:29 am
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Mexico in my Kitchen April 11, 2019 by mmartinez
This old-fashioned liver and onions recipe is made just like my mom used to, with the garlic and black pepper both being freshly ground in a molcajete. This dish is a favorite in our home!
Where can I eat Liver and Onions?
Here in the States, you can easily find the dish “Liver and Onions†on the menu of some diners. Similarly, in Mexico, you can find it in small eateries called “Fondasâ€, but most people make the liver at home.
In Mexico, not everyone cooks liver and onions the same way, and the seasonings used can vary from cook to cook. For example, some people add lime juice or bitter orange juice while cooking the liver. Nevertheless, the use of garlic, salt, and pepper for seasoning is pretty standard. Unlike some recipes in the US, flour is not used when cooking liver in Mexico.
How to make Liver and Onions
SERVES 2
INGREDIENTS:
1¼ lb. liver steaks (I like the steaks that are about 3/8ths of an inch thick)
2 garlic cloves
6 black peppercorn kernels
1 large onion, sliced
3 tbsp. canola or vegetable oil
Salt to taste
NOTES:
Using fresh garlic and peppercorns will render the perfect liver and onions taste. If you don’t have them on hand or do not own a mortar, use ½ tsp. of garlic powder and ¼ tsp. of ground black pepper.
Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.
Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.
COOK’S EXTRA NOTES:
When cooking liver, there are usually no leftovers (at least in my house!), but if you ever do have leftover liver and onions, you can store it in the fridge for later. While you certainly can reheat it, Liver and Onions even tastes good when cool, especially in a sandwich!
Besides all the benefits that eating liver has, it is also a good option for certain diets, like low carb diets, the keto diet, and diets for diabetics.
More: https://www.mexicoinmykitchen.com/liver-and-onions/ (https://www.mexicoinmykitchen.com/liver-and-onions/)
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I love liver and onions and make it all the time since my boys are grown and have left..they refused to even try it.
I love it over mashed potatoes as I make a little extra gravy with it. I too think it's actually better cold...sounds gross but it's not.
Now I am hungry for it..lol
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I truly believe that people that don't like liver have based their dislike on haven eaten overcooked cafeteria liver. I love it too.
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I grew up with both father and mother, that forced me to eat stuff that I did not like. (English/Nordic-harsh, authoritarian, discipline, punishment) We were served things like liver and onions, brussel sprouts, etc.And forced to finish it all. English known for bad food.
I married a woman from parents that allowed children to eat what they wanted. (Italian, Italian, Italian). Italians known for good food.
I cannot remember eating liver and onions since childhood) My wife loves brussel sprouts, but knows better than to even ask me.
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I love liver and onions and make it all the time since my boys are grown and have left..they refused to even try it.
I love it over mashed potatoes as I make a little extra gravy with it. I too think it's actually better cold...sounds gross but it's not.
Now I am hungry for it..lol
I love it as well but these days the Dr. forbids it.
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Being an Aspie, I ate about 10 foods growing up. Later, I learned to eat anything and I love liver.
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Good God Almighty.
Liver is the best part of any animal.
Vitamins et al
In the old days, they would cut out the liver and and tongue. They were both considered to be the most precious parts.
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(https://i.pinimg.com/originals/f6/56/2a/f6562ae94c310c19ab0251c64ea8ef9d.jpg)
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Liver? Oh heck yeah!
And the first thing eaten on an animal taken in a hunt. I can't guess how many livers and hearts I have eaten fresh in hunting camp.
OK all you liver lovers, I've got one for you...
One of the things I miss most of all having gone kosher is pork liver on toast.
Boil up a pork liver, cut it into manageable chunks, wrap it in tin foil, and stuff it in the fridge.
Tomorrow morning, throw some toast in the toaster give it too much butter, and then, with a potato peeler, cut thin slices out of a chunk of that liver (discarding any that are primarily the blackened rind)...
The idea is to spread the pieces very thinly over the toast, for coverage, and give it too much salt.
Anyone brave enough to try it?
You won't be sorry. What a delicacy. Good for breakfast every morning.
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Liver? Oh heck yeah!
And the first thing eaten on an animal taken in a hunt. I can't guess how many livers and hearts I have eaten fresh in hunting camp.
OK all you liver lovers, I've got one for you...
One of the things I miss most of all having gone kosher is pork liver on toast.
Boil up a pork liver, cut it into manageable chunks, wrap it in tin foil, and stuff it in the fridge.
Tomorrow morning, throw some toast in the toaster give it too much butter, and then, with a potato peeler, cut thin slices out of a chunk of that liver (discarding any that are primarily the blackened rind)...
The idea is to spread the pieces very thinly over the toast, for coverage, and give it too much salt.
Anyone brave enough to try it?
You won't be sorry. What a delicacy. Good for breakfast every morning.
I have never seen pork liver. I guess I can get some from a meat market that butchers their own meat...I have one not to far that I buy fresh meat at...maybe I'll ask... :thud:
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I have never seen pork liver. I guess I can get some from a meat market that butchers their own meat...I have one not to far that I buy fresh meat at...maybe I'll ask... :thud:
Yeah... you have to get it from a butcher or a slaughter house.
If you can, boil it up outside. It stinks up the house.
But you will not be sorry. It is by far my favorite liver product ever.
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One of the few things I still hate with a passion.... YUCK... add in squash and you can stick a fork in me.
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Liver? Oh heck yeah!
And the first thing eaten on an animal taken in a hunt. I can't guess how many livers and hearts I have eaten fresh in hunting camp.
OK all you liver lovers, I've got one for you...
One of the things I miss most of all having gone kosher is pork liver on toast.
Boil up a pork liver, cut it into manageable chunks, wrap it in tin foil, and stuff it in the fridge.
Tomorrow morning, throw some toast in the toaster give it too much butter, and then, with a potato peeler, cut thin slices out of a chunk of that liver (discarding any that are primarily the blackened rind)...
The idea is to spread the pieces very thinly over the toast, for coverage, and give it too much salt.
Anyone brave enough to try it?
You won't be sorry. What a delicacy. Good for breakfast every morning.
Yep! Done that MANY times myself but there were also occasions when the liver never made it back to camp.
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I love liver and onions and make it all the time since my boys are grown and have left..they refused to even try it.
I love it over mashed potatoes as I make a little extra gravy with it. I too think it's actually better cold...sounds gross but it's not.
Now I am hungry for it..lol
We agree on this! One note though. It has to be calves liver, not cow. Cow is more bitter. I love it the same way. Mashed taters , and even cold it is delicious. I caramelize the onions well.
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Yep! Done that MANY times myself but there were also occasions when the liver never made it back to camp.
YEP!
Except here in the mountains, you never make it back to camp after a kill. We call that proper camp 'the trucks'.
So 'made it back to camp' is kinda impossible, because camp (for tonight) is wherever you are.
Then you quarter the elk, and tomorrow morning haul a couple quarters down to the trucks, which are always at least a couple of ridges over. Spend the night at the trucks, and go get the other quarters the next day... and the hide the day after that. :shrug:
Think that's something, wait till you go for a bighorn or a mountain goat. A goat ain't hardly worth it sometimes, because you eat half of it trying to get it out...
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Being an Aspie, I ate about 10 foods growing up. Later, I learned to eat anything and I love liver.
What is an Aspie? :shrug:
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I guess enough garlic can make almost anything edible.
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I guess enough garlic can make almost anything edible.
Almost anything.
Not liver.
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Almost anything.
Not liver.
Yeah, probably right.
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Liver? Oh heck yeah!
And the first thing eaten on an animal taken in a hunt. I can't guess how many livers and hearts I have eaten fresh in hunting camp.
OK all you liver lovers, I've got one for you...
One of the things I miss most of all having gone kosher is pork liver on toast.
Boil up a pork liver, cut it into manageable chunks, wrap it in tin foil, and stuff it in the fridge.
Tomorrow morning, throw some toast in the toaster give it too much butter, and then, with a potato peeler, cut thin slices out of a chunk of that liver (discarding any that are primarily the blackened rind)...
The idea is to spread the pieces very thinly over the toast, for coverage, and give it too much salt.
Anyone brave enough to try it?
You won't be sorry. What a delicacy. Good for breakfast every morning.
@roamer_1
This is a delicacy. Used to eat it everyday in Germany.
(https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Liverwurst_slices_on_bread..jpg/220px-Liverwurst_slices_on_bread..jpg)
https://en.wikipedia.org/wiki/Liverwurst (https://en.wikipedia.org/wiki/Liverwurst)
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The parents of my good friends down the street from me took me out on their boat once. For lunch we had Limburger Cheese/Liverwurst on rye sandwiches. First time for me. I admit it was excellent. They were from Czechoslovakia. Then came the reason for the invitation. They said that they would finance any business I wanted to go into. I didn't want to jeopardize our friendship. I naturally Hate Work! So I never took them up on their offer.
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In honor of this thread, I am actually having Fried Liver and Onions/w Mushrooms for dinner tonight.
On a big plate of wild brown rice. So let it be written. So let it be done!
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I truly believe that people that don't like liver have based their dislike on haven eaten overcooked cafeteria liver. I love it too.
Funny you mention that.
My mother's thought process while standing at the stove...let's get this over. She only used the 'HIGH' setting. Burned everything.
Don't mean it wasn't edible...just dried out and overcooked.
Few times a year she served liver and onions....LOL!
We had one of those old farm-type kitchen tables with the silverware drawer on one side. My brothers and sister would pass their chewed liver to me under the table and I would slip it into the silverware drawer.
DISCLAIMER: The table drawer was never used...we had "custom kitchen and a colored TV" :laugh:
When we did the dishes, one of us emptied out that drawer. YECCCH!
Not until I bought it at Sholl's Cafeteria, back in the 70's did I appreciate the dish.
Wish my mother could have tasted it, too. wink777
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Good God Almighty.
Liver is the best part of any animal.
Vitamins et al
In the old days, they would cut out the liver and and tongue. They were both considered to be the most precious parts.
In cattle mutilations by extraterrestrials it is found that the tongues and livers are always removed.
Must be a delicacy for their high holidays, too.
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@roamer_1
This is a delicacy. Used to eat it everyday in Germany.
(https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Liverwurst_slices_on_bread..jpg/220px-Liverwurst_slices_on_bread..jpg)
https://en.wikipedia.org/wiki/Liverwurst (https://en.wikipedia.org/wiki/Liverwurst)
@240B
Aw man! Don't get me started with liverwurst!
a rather rich, heavy white bread, buttered, liverwurst, mustard. onion, and lettuce...
Absolutely one of my favorite things!
(not without, btw - you can get beef liverwurst)
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In honor of this thread, I am actually having Fried Liver and Onions/w Mushrooms for dinner tonight.
On a big plate of wild brown rice. So let it be written. So let it be done!
Next grocery trip liver is on the list...
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I love it as well but these days the Dr. forbids it.
I have loved smothered liver & onions (my recipe only) for decades... but the last time I made it ... it resulted in my having an attack of gout. Ouch! Found out that certain foods are prone to cause gout with an otherwise reasonably healthy adult. It about broke my heart. 8888crybaby
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Crap! Now I gotta go get me some!
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Next grocery trip liver is on the list...
Good. And good for you too.
I've had some calf liver in the freezer for a while now.
The thread just made me remember and think of it.
Always have onions and mushrooms hanging somewhere.
Did have to bat around what kind of rice to cook. Basmati, Jasmine, finally settled on brown rice because I have so much of it and rarely eat it. It should be a good fit.
Steaming Asparagus to go with it.
If I die tonight, it will be from an overdose of vitamins an minerals.
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Every time I buy liverwurst, I have good childhood memories of my mother buying it at the Joseph Horne department store. Like so many old-fashioned dept stores, it featured more than just clothing: a bakery, a deli, etc. On Saturdays, we'd go downtown (Pittsburgh) for piano lessons, and then over to Horne's for liverwurst or ham.
Curiously, though, she rarely, if ever, fixed liver and onions. Somehow I've developed a deep appreciation for the dish.
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Every time I buy liverwurst, I have good childhood memories
Me too... I guess we were odd.
All us kids eating liver on toast and liverwurst -- though I have to say my siblings generally didn't like fried liver - that was mostly just me.
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@roamer_1
This is a delicacy. Used to eat it everyday in Germany.
(https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Liverwurst_slices_on_bread..jpg/220px-Liverwurst_slices_on_bread..jpg)
https://en.wikipedia.org/wiki/Liverwurst (http://www.gopbriefingroom.com/wiki/Liverwurst)
Ahhh, a few times a year I allow myself some liverwurst...
Rye bread, brown mustard, thinly sliced red onion.... I could eat a pound of it!!
yogi555
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That does it. Sometime this week, I'm buying liver and/or liverwurst. I can't take all this subliminal advertising!! :laugh:
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Ahhh, a few times a year I allow myself some liverwurst...
Rye bread, brown mustard, thinly sliced red onion.... I could eat a pound of it!!
yogi555
Oh yeah. If it is here, I can't stop myself. I will be scraping the sides of that yellow wrapper in a day or two...
That'd be good on a nice sourdough too...
I miss good rye bread from back east - I loved light rye - Beefsteak Rye used to be commonplace in our house. Not an easy thing to replace out here. Regional rye breads around here are alright, but it's just not the same.