(Note: this post was split from the Manhattan board at: http://chowhound.chow.com/topics/8033... -- The Chowhound Team)
I do not live in the city, but I do want to tell you how to prepare the liver.
The way I do it- I sautee onions separately...rinse off the liver and pat dry, then dust with flour put in preheated pan with hot oil and sear quickly on both sides till med brown on medium flame , then top with caramelized onions, season with salt and pepper if desired and cover for few min....Depending how thin slices are.
Better when it is still pink inside...It will soft as butter...Enjoy!
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