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Liver in Adobo Sauce
Spain - Higado de Ternera en Adobo
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.
Sherry Vinegar (2)
Prep - (15 min)
Run - (20 min)
- 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.
- Crush GARLIC and chop small. Pound to paste in a mortar, Chop
OREGANO fine and add to the mortar along with All Sauce Items.
- Chop Parsley medium for Garnish
- 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.
- Pour Sauce into the pan and deglaze - scraping up the fond and
incorporating it into the sauce. Simmer to a light sauce consistency,
- 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).
- Serve garnished with chopped Parsley.
- 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).
- Sherry Vinegar: This is considerably
stronger than regular wine vinegar, so if you don't have it use 4 T of
white wine vinegar.
- Paprika: Please, real Spanish or
Hungarian paprika, not that sawdust flavored stuff they sell in the
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove, in=inch, ar=as required
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