I prefer calf’s liver to beef liver, as it has a more tender meat and softer veins. Not so much, these days, being on warfarin and needing to watch my vitamin-K intake. Liver tends to thicken the blood. Last evening, though, I broke down and just had to cook.
For the juicy part:
In a 9″ skillet, pour in that magical blend-with-nature, evoo (extra virgin olive oil). With heat on high (bear with me), I set the frozen slab of liver on the oil and sear, seasoning the exposed side to taste, however you like it. Turn it to sear the other side and season. About the same time the oil begins to smoke, lower the heat to medium.
Now for the sweet part:
Pour in a ring of Catalina (AKA California Style) salad dressing around and touching the slab, with a dollop on the liver itself. Once properly seared, turn it over and cook thoroughly. Pour another dollop of dressing on the exposed side. On the last turn over, allow to cook until the dressing has caramelized a bit.
Serve and enjoy!
Alter to taste. Add onions, mushrooms, soy sauce, surround it with your veggy of choice. All are good.
There came a day when I had liver and no seasoning at all in the house, a calamity I have never allowed to repeat. I found a bottle of Catalina dressing in the fridge, and the rest is, well, above.