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Alright, today we're going to make the new favorite
liver and onions, but we're going to spice it up a little bit. Add some
garlic and Frank's Red Hot
Here are all my ingredients, we've got
minced garlic, Frank's red hot, coconut oil
onion, sweet onion Walla Walla Sweet, whatever you want
and butter you can do unsalted or regular
and calf liver.
I recommend calf liver because it's
more clean than mature liver. So I'm going to prep the ingredients here and we'll get started
First we're going to take the liver and rinse it
by the way I got this liver from Wal-Mart
it's pretty cheap, like $2-something
you will want to keep the liver in the freezer
until the day before you're going to cook it
What I like to do is cut holes in either side and just run water through it so it drains the blood out and junk like that.
and we've got a leak here so it's probably not a good idea.
I cut the hole a little too big.
So I'm just going to cut this thing open and wash it in the pan.
By the way I suggest using cold water because warm water helps spread the funky smell of liver throughout the house.
If I can do this carefully without spilling it.
It's going to be impossible to get all the water out unless you pat dry it,
That's not a big deal. So I'm going to
transfer this on to a plate and
finish prepping the other stuff. So first you want to chop your onion
and get it sauteing quick.
I'd say a medium chop would be fine
I'll do this here, hopefully I can do this without cutting my finger off with the camera mounted in front of me.
Woo wee!
Now I'm crying. Oh boy!
So we're going to start with the coconut oil. I like to use coconut oil because it's good for you.
Here's a tip, if you warm your spoon under
under some hot water
it just sides right off because it has
a low melting point, 76 degrees.
Now the butter.
About a tablespoon or less
Why a tablespoon? because butter is good for you!
Get some heat on
a little below medium
at least on my Roper oven that's the way it is.
Don't want to burn it.
Now at this point you might want to add a little bit of fresh ground pepper.
Adds a little bit of flavor
Gotta turn the heat up just a little bit more. Now we're going to add some minced garlic.
I like to get some of the juices too.
So we'll do a heaping spoonful
Because garlic is good.
Who doesn't like garlic?????
Stir this around
It's starting to steam a little bit.
Now I'll add the onions
And the oil is starting to sizzle so now is a good time to throw it it.
Make sure everything is broken up.
Spread it out evenly.
Balance the stupid pan on my stupid stove.
No, it's not a stupid pan, this is a Calphalon.
Right about now is when you want to start adding some flavor, so we're going to put some Frank's Red Hot in here. I put this sh!t on everything! :)
I've got it in this nice little container here
It's a Sriracha
or a.k.a. Rooster Sauce bottle.
It makes a nice dispenser for the stuff.
We'll add a little bit more.
So with this I like to preserve some of the moisture, so I'm going to
turn the heat down a little bit
and put the lid on.
Make sure it's centered here and flat.
I'll let that go for a couple minutes.
ok, it's been about four minutes so
going to start adding the liver now.
That's several pieces, that's four pieces in there. It looks kinda messy and broken apart
but I'll try to make it work here to show you.
So first what you want to do is lay out a bed of onions.
on one side.
Turn the heat down so it's not steaming so much.
Make sure you have a bed that is about in the shape of the liver slices, like so.
this part
and we're going to lay the liver right on top of this.
and then put the onions on top of the liver and then put the lid back on.
So I'll try and make it work here.
We've got piece galore here so
I'm gonna have to slap some stuff on here and hope it looks pretty
OK, something like that. If this was one piece it would be a lot easier so I'll do what I can
Gotta wash my hands real quick.
Now I take the spatula and put the other onion on top of it
gracefully
like so
Basically were trying to coat it with flavor.
below that more frank's on earth
then put the lid on
just the heat
well that's it for a few minutes
i'd say three or four
just check that you can see the liver start to lighten up in color
and if you look closely you can also see would've thought uses of blood coming
out of it
if you're opposed way
onions
but it still alot more to go going to come to our surprise around get stuff
and that's what people don't like
took on a few more minutes
its easy bergen pretty good here
everything that more minutes
and
folsom away here at work
appeared there
phillips mentioned you see
drive a religion
the produces back refund here
sometimes the scratches flip
who works for me
mathematical serve it up
turned him down
please enjoy this one piece another over cooker dry out anything
drafted separate ups
flew over here
hope it's going to use sort of
weeks little
pretty good
students of color but that's just fine
it looks like a mess here in the video but
wanted to the clipboard pretty
background
preserve them
reason why i like this
method of cooking liver and onions with the added carl ican
frank's 'cause the french just makes it so much better
and just covers helps cover up the
taste of the labor that everybody doesn't like so
i really
encouraging us to try this
and see how you like it i'm sure you will
and you can always add all of us all to know if you feel like
usually the french has enough salt so it should be fine
since this could be a little bit your honor
refresh the flavor of the frankston
tool that more background
and make that much better
that was tasty
tampa round two
prepare the bed
sourcing adult
dhcp
did seem to put the flavor of that more
beach that you make it
the flavor just gets better and better
polo docs are here
so it read
preserve the onions preach trying to do it
so you can enjoy the andes williams on the plate
typical journalists make this work
what another piece
this is really bad
aka district in the fridge into our own
prudish purity
itself
too and i said earlier
defrost of the day before then use it right away
to elicit
look at the sister-in-law this about a devil so i guess
this would be
more peaceful
me back up
and
wash their hands on the river carrot
helped
bullet more friends over there
correctly on the liver
look back on
wait a few minutes
pretended check-writing
this juice is back up there
produce here
confused now
okay
not succeed
that yet
okay tradition
warm
to work too hard
quibbling over could get
busted
with open wounds here
and garlic
but by the way i forgot to mention when you're done put them all these batches
tegan eyes farm fresh ache
still chicken people on it
and
you know it trouble for flavor date
lead to more than one it but this all i have left so
and go back to the primary that's amore
experts turnaround
noria
sabia codec
sorry that concludes it hope you guys enjoy this don't be afraid to try it
i want to remove the stigma of of liver and onions
this is really good guys i swear
you like it just
at the franks
and you will love it