Randall Lineback Liver Three Ways
OPTION #1- con Cebolla, Limón, y Sal
Thinly slice 1/4 or 1/2 of an onion into circles or half-circles
Melt 1 tablespoon butter in a sauté pan over medium heat, cook the onions for 5-10 minutes, depending on your preferred doneness. Crack a bit of salt over them. Remove from heat
Increase heat to medium-high, melt another pat of butter in the pan.
Pat your liver slices very dry. Season with salt, pepper, and a bit of ground allspice* (1/4 teaspoon), and lay carefully in pan. Cook on medium high for 1 minute each side.
Squeeze the juice of 1/2 lemon over the liver slices. Flip each over and cook for another 30 seconds to a minute.
Remove from pan and serve with your thin-sliced onions.
OPTION #2- Liver & Onions (tried and true!)
Start with the onions first, either slowly caramelizing them for 15-20 minutes (if you like sweetness) or sautéing them at a higher heat (if you like a little bite of acid) in a sauté pan.
When your onions are about 3 minutes from being fully cooked, add some butter to the pan.
Pat liver slices dry and season with salt, pepper, & 1/4 teaspoon ground allspice*.
Add liver slices to the pan and cook at medium high heat, flipping frequently, for about 2-3 minutes total.
If you want a little added punch, remove onions and liver from the pan (either plating individual servings or using a platter). Deglaze the pan with about ½-1 cup of red wine and reduce for a few minutes, stirring constantly. Pour the sauce over the liver and onions to serve.
OPTION #3- Bacon Bacon Bacon!
This is the bacon grease option! The salty, smoky flavor of bacon is a great match for the richness of Randall Lineback liver.
Begin by cooking thick-cut bacon in a sauté pan until crispy. Remove bacon from pan, and place on a plate lined with paper towels.
Using the bacon grease as a base, follow the directions from Option 2 above, sautéing the onions in the same pan, adding butter if needed, then adding your liver.
*Note: WHAT’S THIS BUSINESS ABOUT ALLSPICE? I can’t tell you why, but allspice is a wonderful secret ingredient in liver dishes. It somehow softens the mineral flavor of the liver. Oddly enough, you don’t taste the allspice when it’s used this way. But it makes your delicious liver even more delish somehow!