Text 32959, 84 rader
Skriven 2010-01-01 09:59:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Raw Onions Only
=======================
-=> DAVE SACERDOTE wrote to HAP NEWSOM <=-

 -> Does she have the same results from
 -> onion that has been cooked, or added
 -> to a dish that is then cooked?

 DS> It's only RAW onions - no matter what kind of onion it is
 DS> (scallion, leek, vidalia - no matter) and cooked ones aren't
 DS> a problem (so garlic is OK - I know of very few dishes that call
 DS> for more than a rub of a raw garlic clove.)

 DS> And it's not IBS; her discomfort is caused by only one thing,
 DS> raw onion.

That must be a relief to know that she can still enjoy liver & onions.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pookie's Liver & Onions
 Categories: Beef, Offal, Vegetables
      Yield: 2 Servings

    1/2 lb Beef liver, in one thin cut
           Salt & Pepper
           Flour for dredging
      2 tb Cooking oil; preferably
           - peanut, corn, or sunflower
      2 tb Butter
      2    Green onions; minced
      1 cl Garlic; minced
  1 1/2 md Onions; sliced
  1 1/2 ts Flour
  1 1/2 c  Beef broth
    3/4 ts Kitchen Bouquet

  Even if you hate liver and onions, you'll find this tender, soulful
  version a revelation.  If you like liver and onions, you're about to
  see star bursts. This recipe is based on a dish by brilliant chef
  Pookie Turner.

  1. Season liver with salt and pepper, to taste. Dredge lightly in
  flour.

  2. Heat lightly oiled heavy skillet over high heat until fragrant,
  about 1 minute. Add liver and fry until lightly browned, about 1
  minute per side. Remove liver and reserve.

  3. Clean skillet and return it to stove over medium heat until dry.
  Add butter, and heat until it is melted. Add green onions, garlic,
  and onions; fry, stirring, until onion is translucent (about 6
  minutes).

  4. Sprinkle the 1 1/2 teaspoons flour over mixture and cook briefly,
  until the flour turns golden and loses its raw aroma (about 1
  minute); do not let flour brown. Stir in broth, Kitchen Bouquet, 1/2
  teaspoon salt, and 1/2 teaspoon pepper. Turn heat to med-high and
  bring to a boil. Cook, stirring, until liquid thickens slightly,
  about 6 minutes. Adjust seasoning, if necessary.

  5. Return liver to pan and cook on both sides for 30 seconds each (if
  liver is thick, cook for 90 seconds per side.) Remove from heat and
  serve immediately with boiled rice.

  Serves 2.

  From "Regional American Classics", California Culinary Academy,
  Chevron Chemical Company, 1987.

  Posted by Stephen Ceideberg; November 3 1992.

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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