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#101087 - Wed Jan 23 2002 02:35 PM Calves Liver & Grapes
gillyharold Offline
Forum Champion

Registered: Thu Sep 30 1999
Posts: 5876
Loc: Michigan USA
1/3 pound fresh calves' liver, thinly sliced
1 cup milk or buttermilk
1 tablespoon olive oil
5 shallots, minced
salt and pepper, to taste
1 tablespoon balsamic vinegar
1/2 cup seedless red or green grapes, halved
Soak liver in buttermilk or milk overnight in a covered container in the refrigerator. When ready to cook, heat the oil in a skillet and then saute the shallots. Add the liver; sprinkle with salt and pepper. Fry for 2 or 3 minutes on each side; then add the vinegar and grapes. Cook for another 2 minutes. Makes 2 servings.

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#101088 - Sat Jan 26 2002 07:02 AM Re: Calves Liver & Grapes
fjohn Offline
Multiloquent

Registered: Mon Dec 06 1999
Posts: 2742
Loc: Wyoming USA Way Out West
Uhhuh. Have you actually eaten this, Gilly, or are you just trying out a concoction on us to see if anyone will actually cook it. Milk and vinegar sounds like a curdled mess.
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Some days it just doesn't seem worth trying to chew through the restraints.

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#101089 - Sat Jan 26 2002 08:41 AM Re: Calves Liver & Grapes
Bruyere Offline
Star Poster

Registered: Sat Feb 10 2001
Posts: 18594
Loc: California USA
It doesn't sound too good to me either!
Unless the grapes were peeled by Mel Gibson and hand fed to me whilst he was wearing a toga or something...
But ixnay on the iverlay!
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I was born under a wandering star.

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#101090 - Sun Feb 03 2002 07:32 PM Re: Calves Liver & Grapes
Anonymous
No longer registered


Squeze the grapes, let them age and put 'em in a glass!

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