This probably isn’t a shocker, but offal is pretty popular right now. With chefs embracing whole animal usage, organ meat is popping up on menus across the globe. But even the most dedicated offal enthusiasts turn up their noses at the mere mention of beef liver. It’s something that has been relegated to roadside diners and nursing homes. I’m not sure why. Like all other proteins, there is poor quality liver from commodity beef, and there is delicious calf’s liver that can be bought from small, local farms.
As I was writing our new fall menu, I thought that I’d give it a shot. I couldn’t find anywhere in the area that was serving it. It’s something that I’ve had moderate success with before. To be honest, there’s a pretty good profit margin on it and its quick and easy to cook. There’s no rule saying that you have to keep it 100% traditional. Try this on for size: Calf’s Liver with Bacon/Onion Jam & Märzen Gravy. I used a bold, smoky paprika in the the flour and sauteed it in bacon fat. Want to get really fancy? Use Benton’s or Edward’s bacon, though I don’t think it’s necessary.
Working saute last night, I got my ass handed to me, and probably did close to 30 orders of liver. Not bad for something that everyone thinks is gross.
