phynedyning

This recipe is “offal”…

In Recipies on January 10, 2012 at 12:28 pm

I finally coaxed Mrs. Phyne Dyner into giving up her recipe for liver and onions. This is liver and onions for people who do not like liver and onions. It is fork-tender and sweet.

My mother was an awful cook. I am sure she would say, “Well, you never starved. Did you?” True enough, but it is hard for me to recall something she cooked that, to this day, does not make the hair stand up on my neck.

Consequently, I was less than enthused when Mrs. Phyne Dyner first set a plate of her liver and onions in front of me nearly thirty-five years ago. I picked up my fork with dread. The memories of childhood liver triggered a gag. And…I had only, just, recovered from Mrs. Phyne Dyner’s substitution of canned sardines in “tuna casserole” one snowy February evening about a month after the wedding.

One may say that my culinary interests were born of survival instincts from the days when our smoke detector announced, “Dinner, is served.”

Ah, but her liver and onions?

Wonderful.

Offal-eaters are true Phyne Dyners. A plate of liver and onions is as modest a meal that can be found. Her recipe is simple and clean, no fancy spices or herbs.

Even if you “hate” liver…I think you’ll like this.

1-1 ½ lb fresh beef liver, rinsed well

1 C sliced mushrooms

  (or 1 6-oz can, liquid reserved)

½ C water (IF not using canned mushrooms)

2 C sliced onions

1 C flour

2 tbs vegetable oil

Notice that there is no salt? If you add salt to liver before it cooks, or during early cooking, it tends to dry out the meat.

Pre-heat the oven to 350F. Heat the oil in a large skillet over medium-high heat. Pat the rinsed liver dry and run it through the flour until well coated. Fry the liver until just browned on both sides (about 2 minutes each side). Remove the liver to a plate and set aside. Stir the mushrooms and onions into the liver juices and cook them until the onion begins to turn translucent. While the onions and mushrooms are cooking, place the liver in a single layer in a shallow baking pan. Remove the mushrooms and onions from the skillet and scatter them over the browned liver. Pour the reserved mushroom liquid (or water) into the pan and scrape the skillet “bits” into the baking pan as well. Bake, uncovered, for 15-20 minutes. Do not over-cook! Season well with salt and freshly ground black pepper and serve.

It couldn’t be simpler.

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