Serving
(click to enlarge)

Liver in Adobo Sauce
Spain
  -   Higado de Ternera en Adobo
Serves:
Effort:
Sched:
DoAhead:  
6 side  
**
40 min  
Yes

Liver without Onions! This dish can be made with beef liver, calf liver or pork liver. It is rather strongly flavored so should be served sparingly as an accent dish rather than a main dish - except to a real liver lover.





2
3
----
3
1/2
1/8
3
1/3
1/2
1/2
1/4
----
#
T
---
cl
T
t
T
c
t
t
t
---
Liver (1)
Olive Oil
-- Sauce
Garlic
Oregano
Chili Flake
Sherry Vinegar (2)
Water
Paprika (3)
Salt
Pepper
-- Garnish
Parsley (flat)
Prep   -   (15 min)
  1. Slice LIVER about 1/4 inch thick and cut into strips about 3/4 inch wide by 3 inches or so long. Rinse and drain well.
  2. Crush GARLIC and chop small. Pound to paste in a mortar, Chop OREGANO fine and add to the mortar along with All Sauce Items. Mix.
  3. Chop Parsley medium for Garnish
Run   -   (20 min)
  1. Heat Olive Oil in a spacious sauté pan and fry Liver stirring until lightly browned on most sides. Be very careful the fond that sticks to the pan doesn't burn. Remove liver from the pan and set aside.
  2. Pour Sauce into the pan and deglaze - scraping up the fond and incorporating it into the sauce. Simmer to a light sauce consistency, stirring often.
  3. Return Liver to the pan. Stir it in until well coated with sauce and heated through (for pork liver simmer covered for 20 minutes. You may need more liquid).
  4. Serve garnished with chopped Parsley.
NOTES:
  1. Liver:   This may be calf liver, beef liver (older calf) or pork liver. When pork liver is used it is simmered awhile in the sauce (see steps).
  2. Sherry Vinegar:   This is considerably stronger than regular wine vinegar, so if you don't have it use 4 T of white wine vinegar.
  3. Paprika:   Please, real Spanish or Hungarian paprika, not that sawdust flavored stuff they sell in the supermarkets.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste

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