"As an aside, if you ask around a bit, you can find sources of our local grass-fed beef liver, which often has the best nutritional quality. How’s that for your meat budget? If you don’t take the whole liver, ask for a dinner-plate-sized lobe. Any liver will do (although I don’t enjoy pork liver myself). With a long sharp knife, slice the liver lobe into bacon-sized strips as thin as you can. Freeze serving-sized jumbles in a bag." Jim Kitts
Salt and pepper
Starting from thawed liver on a dish, pour away the blood-like myoglobin and water. Turn it out onto a couple of paper towels; pat the top dry. Pepper lightly. Thinly sprinkle cornmeal on the top using a teaspoon.
Lay the cornmeal-side down in a preheated, well-oiled frying pan. In about half a minute, move the liver slightly with a fork so nothing sticks to the pan, cook at medium heat for a couple minutes. Lightly salt and pepper the top side as it cooks.
Coat the top with cornmeal and consider the next step. If you are watching your cholesterol, liver is a high source in itself, so simply flip the liver over, wait a moment and then turn the heat off. Let the heat of the pan finish the cooking process. Otherwise, pat a little butter onto each slice of liver, flip it over, and finish cooking.
From the kitchen of Jim Kitts