Ingredients with Measurements:
- 4 slices of calf's liver (about 1 pound)
- 8 slices of bacon
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 10-15 minutes, until the mixture thickens and reduces by half. Set aside.
2. In a large skillet, cook bacon over medium heat until crispy. Remove from skillet and set aside on paper towels to drain excess fat.
3. Season calf's liver with salt and pepper. In the same skillet, heat olive oil over medium-high heat. Add calf's liver and cook for 2-3 minutes on each side, until browned and cooked through.
4. Remove calf's liver from skillet and set aside on a plate. Pour balsamic glaze into the skillet and cook for 1-2 minutes, until heated through.
5. Serve calf's liver with bacon and drizzle with balsamic glaze.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 16g
- Protein: 39g
- Carbohydrates: 20g
- Fiber: 0g
- Sugar: 19g
- Sodium: 600mg
Substitutions for ingredients:
- Pork bacon can be substituted for turkey bacon or beef bacon.
- Chicken liver can be substituted for calf's liver.
- Honey can be substituted for brown sugar in the balsamic glaze.
Variations:
- Add sliced onions to the skillet and cook until caramelized before adding the calf's liver.
- Top the calf's liver with sautéed mushrooms before serving.
- Use a different type of vinegar, such as red wine vinegar or apple cider vinegar, in the glaze.
Tips and tricks:
- Make sure to cook the calf's liver to an internal temperature of 160°F to ensure it is fully cooked.
- Use tongs to flip the calf's liver to avoid piercing it with a fork and losing juices.
- Let the balsamic glaze cool slightly before drizzling it over the calf's liver to prevent it from becoming too runny.
Storage instructions:
- Store leftover calf's liver and bacon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a bed of mashed potatoes or polenta.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Salad with a vinaigrette dressing.
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the calf's liver to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Calf's liver and bacon is a classic British dish that dates back to the 18th century.
Flavor profiles:
- Savory, salty, sweet, tangy.
Serving suggestions:
- Serve with a side of crusty bread to soak up the balsamic glaze.
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