I need beef liver recipes

[Sue]

OH rumaki is polynesian. OK so I could say its an appetizer, wrap it in bacon and cook it on the grill as a kebob?

Well rumaki uses chicken livers which are small except the bigger ones which I usually chop in half when I make rumaki.
Beef liver is much bigger and entree sized, so if you marinate that, you could wrap thin bacon around it and skewer it on there. You could finish it under the broiler inside. You could grill it as well, but if that's all you're grilling, it cooks pretty fast. Since I use wood fire, it would wast a bit of my wood. I imagine a gas grill would do a good job though.

[Dissie]

OK Sue, I am game to try it. I ain't losing anything if we don't care for it!

[Sue]

OK Sue, I am game to try it. I ain't losing anything if we don't care for it!

That's true.
I am going to do more work on my rumaki recipe soon. I am still hunting the elusive taste of some rumaki I had at a party some 25 years ago. It was tdf, and since I know it can be done, I am out to do it. I am re-trying mine with chicken livers. I had posted a recipe some time back on another site, but I still felt it could be better. It was good as far as rumaki went, but I am trying to get more sweet and sticky on it. If you haven't done your liver yet, keep an eye out for the rumaki recipe and you can message me about it.

[Dissie]

Nope, haven't done anything with the liver yet. It is still sitting in my freezer, all 9 packages of it!

[Sue]

9? NINE?
oh.my.
Better call Dr. Hannibal Lecter to help out with that.

[Dissie]

Yes! 9! Thats why I need help!

And Dr. Lector weirds me out!

[Marion_in_Savannah]

Hi, Dissie! It's been a while since I've been here, but fate must have led me to your liver recipe quest! My mother used to make a casserole with beef liver that people who HATED liver would eat. The recipe came from my Aunt Gwen. All I have is directions, so you'll have to sort of wing it on the amounts...

Soak the slices of liver in milk. You can even let this sit in a bowl in the fridge overnight. Slice some yellow onions thin, and sauté in butter. You can add mushrooms if you like them. Grease a baking dish. Dip the liver slices in flour and shake off excess. In the baking dish put a layer of liver, then a layer of onions, then liver, then onions, etc., ending with onions. Pour over the milk the liver was soaked in, and you can add 1/2 cup of sherry if desired. Cover with buttered bread crumbs and bake. (My guess would be about 350°, and test for doneness by poking with a sharp little knife.)

One of my cousins SWORE he would NEVER eat liver as long as he lived, and he ate this up and asked for seconds. I think the milk soak takes the bitterness out of the liver.

[QueenBea]

Hiya Marion, good to see you here.

I am a non liver person but DH loves it. I'm always looking for ways to cook it for him so I will have to try this.

Dissie, Bergy also has a great liver and onions recipe that my DH requests quite often.

http://www.recipezazz.com/recipe/liver-and-onions-4735

[Dissie]

Hiya Marion! Great to see you. Thanks for the recipe!

Bea, I need to try that one of Bergy's. Sounds really good. I love liver and onions.

[Mary]

Hi Dissie. I've read that soaking the liver in acidulated water or milk for an hour will modify the stronger taste of beef over calves liver. Might be worth a try.