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| SEARED CALVES LIVER WITH BACON-SWEET AND SOUR POTATOES
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celebrity chef |
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INGREDIENTS:
4 strips of bacon, cut into ¼-inch slices
4 small calves livers
2 sweet potatoes, baked through in the skin, hot
1 cup Cranberry Sweet and Sour Sauce (below)
2 tablespoons butter
Kosher salt and freshly ground white pepper
Canola or grapeseed oil for cooking
DIRECTIONS:
Season the liver on both sides well with kosher salt and freshly ground white pepper. In a large saute pan coated lightly with oil over high heat, crisp the bacon and remove to a paper towel-lined plate. In the same pan in the bacon fat, sear the liver on both sides until brown, about 4-5 minutes a side. Do not over cook, the liver will get dry and end up tasting like liver. Transfer to a paper towel-lined plate. Meanwhile, in a bowl, scoop out hot sweet potatoes and mix with ½ cup of the Cranberry Sweet and Sour Sauce and the butter. Season with kosher salt and freshly ground black pepper to taste. Place a small mound of potatoes on a plate, slice liver on the bias and plate on top. Garnish with bacon pieces and additional Cranberry Sweet and Sour Sauce (below).
Serves 4.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
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CRANBERRY SWEET AND SOUR SAUCE
Ingredients:
2 red onions, minced
1 tablespoon ginger, minced
1 small pineapple, peeled, cut into 1-inch dice
2 cups fresh cranberries
1 cup dried cranberries
4 cups naturally brewed rice vinegar
Kosher salt and freshly ground white pepper
Canola or grapeseed oil for cooking
Directions:
In a saucepan coated lightly with oil over high heat, saute the onions, ginger and pineapple and season with kosher salt and freshly ground white pepper. Add the cranberries and naturally brewed rice vinegar. Reduce heat, simmer and reduce by 50 percent. Transfer the Cranberry Sweet and Sour Sauce to a blender and puree until smooth. Check for flavor and re-season if needed. When room temperature, store in an air-tight jar.
Makes 4 cups.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
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