BETTENDORF, Iowa - Liver. Talk about a meal that might bring back bad memories.
But Scott Community College’s director of Culinary Arts and Hospitality Technology, Chef Brad Scott, says families should not give up on liver because it left a bad taste in their mouths.
“I have some fantastic liver, some onion, some beef base, a little margarine, and I’m going to serve it with mashed potatoes and corn,” says Chef Scott.
1. Add 3 tbsp of chef’s butter (50% butter, 50% margarine) to a hot skillet
2. In a bowl of flour, mix together 1 tbsp of salt and 1 tbsp of pepper
3. Dedge the liver in the mixture (about 4 ounce liver per person)
4. Place in the hot skillet (about 2 minutes each side)
5. Add 1/4 cup of onions per person
6. Sprinkle with more flour to thicken the gravy
7. Add beef stock as onions start to turn color
8. Turn down the heat to a “lazy bubble” to mix the flavors together
The liver stays moist and delicious with the beef stock mixture.
Serve with mashed potatoes and corn.
“If you’re looking for a natural way to get iron back into your diet, don’t forget the liver!” says Chef Scott.
“We’ve just showed you a way to start lovin’ liver. Enjoy!”