Grilled Liver With Pickled Onions
Orthodox Easter was celebrated this past weekend: a day of appetizers and mezedes culminating with the main course – lamb.
Many households also will prepare a meat dish called Kokoretsi, consisting of marinated lamb offal, wrapped in caul fat and and meters of cleaned intestine. It’s slow roasted over charcoal, sliced and served with a sprinkle of salt, dried Greek oregano and a good squeeze of lemon.
I love Kokoretsi but not all Greeks share my appreciation of it and some of those that do enjoy eating it, may not have the means to cook it. One needs a rotisserie with a charcoal pit.
This dish is offal good – grilled liver with pickled onions. You can use lamb, pork or beef/veal liver. The liver gets a quick marinade in olive oil, salt and dried Greek oregano then it gets quickly grilled over high heat.
After resting, the thinly slice the liver, pile on a plate, drizzle more olive oil, sea salt and fresh ground pepper and serve with some pickled onion. I like this meze with some fries on the side, some crusty bread and wash it down with a cold beer or retsina.
servings
minutes
-
1 liver (pork, lamb, veal or beef)
-
2 Tbsp. olive oil
-
Sea salt
-
1 tsp. dried Greek oregano
- Pickled Onions
-
1 medium red onion
-
1/2 tsp. sugar
-
1/2 tsp. salt
-
3/4 cup red wine vinegar
-
1 Tbsp. whole peppercorns
- Pat-dry your live and cut into 4-5 slices and place in a bowl along with olive oil, salt and oregano. Toss and allow to marinate for 30 minutes.
- For the pickled onions, place the vinegar, salt and sugar in a pot and bring up to a boil. Meanwhile place sliced onions in a medium jar. Once pickling liquid comes to a boil, take off the heat and pour into jar with onions. Allow to cool completely.
- Pre-heat your grill to high. Brush and clean the grill surface. Apply oil on the grill surface or use cooking spray to lubricate your grill surface (don’t be afraid of the flare-ups).
- Place your pieces of liver on the grill and cook for 2-3 minutes a side. Take the liver off the grill and transfer to a plate. Allow to rest 5 minutes before slicing.
- Cut your liver into slices and pile up on a plate. Drizzle with extra virgin olive oil, sea salt and fresh ground pepper. More Greek oregano if you like.
- Serve with pickled red onions and some fries on the side.
- When grilling or sauteing liver, you want to cook to medium. The texture will be soft, moist, easy to chew and there will not be a strong iron taste.
- Don’t have a grill, use a cast iron pan or a grill pan on your stove top.
The post Grilled Liver with Pickled Onions first appeared on Kalofagas.ca.
Source: https://api.follow.it/track-rss-story-click/v3/Btderj6vakaHI5uJ53Mi2g
Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.
"United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.
Please Help Support BeforeitsNews by trying our Natural Health Products below!
Order by Phone at 888-809-8385 or online at https://mitocopper.com M - F 9am to 5pm EST
Order by Phone at 866-388-7003 or online at https://www.herbanomic.com M - F 9am to 5pm EST
Order by Phone at 866-388-7003 or online at https://www.herbanomics.com M - F 9am to 5pm EST
Humic & Fulvic Trace Minerals Complex - Nature's most important supplement! Vivid Dreams again!
HNEX HydroNano EXtracellular Water - Improve immune system health and reduce inflammation.
Ultimate Clinical Potency Curcumin - Natural pain relief, reduce inflammation and so much more.
MitoCopper - Bioavailable Copper destroys pathogens and gives you more energy. (See Blood Video)
Oxy Powder - Natural Colon Cleanser! Cleans out toxic buildup with oxygen!
Nascent Iodine - Promotes detoxification, mental focus and thyroid health.
Smart Meter Cover - Reduces Smart Meter radiation by 96%! (See Video).