"This recipe provides an immediate way to get the nutritional benefits of liver when you don’t have the time, the groceries, the will or the place to fuss out a regular meal. Maybe you are alone, between cheques, on the move or whatever. In other words, you are burning your candle at both ends and need a short-term rescue," writes Jim.
"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
"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
Ingredients
Liver
Salt and pepper
Cornmeal
Oil
Butter (optional)
Directions
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
Liver
Salt and pepper
Cornmeal
Oil
Butter (optional)
Directions
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
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