~ You'er So Vain ~ Recipe

How to make it

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• Put 2 tablespoons of butter in frying pan with the onions.
• Cook the onions on medium heat until they are golden and soft, about 5 minutes.
• Remove the onions from the pan with a slotted spatula and transfer them into a bowl.
• Set the onions aside and turn off the heat under the pan.
• Mix the flour, salt, and pepper in a large bowl or shallow pan.
• Lay each slice of liver in the flour mixture and turn it over to lightly but evenly coat each piece.
• Place the floured liver slices on a plate.
• Add the remaining butter to the frying pan and melt it over medium heat.
• Carefully add the liver slices to the pan and fry them until they become golden brown on each side. Be careful not to overcrowd the pan with liver; you want each piece of liver to have full contact with the hot base of your pan.
• Add the strong beef stock to the pan and then place the cooked onions on top of the liver slices.
• Cover the pan and turn the heat down to medium-low so the liquid is just simmering.
• Cook the dish for 30 minutes or until the liver is done. The liver is done when it is no longer pink or red in the center.
• ~But~
• Before you dine on this dish of 'Iron' you may want to serve an appetizer...
• 2 Tins Smoked Oyster
• 8 Strips of Bacon
• Note: If you are not privy to fresh oysters...no problem,just buy the tins...but be sure to buy the smoked oysters that are packed in olive oil and not a foreign exchange oil.You may grill or bake it to your discretion...who am I to judge.
• Four hundred degree oven will do just fine or watch the temperture on your grill.
• Drain the oil from the oyster,wrap in a single layer of bacon,secure with a pick,set in a broiling pan...you do this instead of an ole' regular pan for the grease will drip through the holes to the pan below,or,grill grate...same thing.
• Bake these little gems for about twenty minutes or until the bacon is crisp...These are best straight out of the oven,or off the grill...but are still quite tasty at room temperature.
• Smoked bacon oysters are a crispy little morsel of pure pleasure,and an addictive snack which would be good served next morning for breakfast on scrambled eggs...sweet and smoky pairs perfect with the salty bacon,lending itself to the perfect crispy bacon and creamy melt in your mouth oyster middle.
• What I like better then these are...'Smoked Oysters Kilpatrick'
• This is where you take one red capsicum,one can of John West Smoked Oysters in vegetable oil,drained,two tablespoons cooked shredded bacon,and Worcestershire for drizzling.Halve the capsicum and remove the seeds,cut into bite size wedges and place on baking tray,cook under a hot grill for two to three minutes or until slightly softened,then remove from grill,place drained John West Smoked Oyster onto each capsicum wedge and top with the cooked bacon,returning to grill for a couple of mintues or so,drizzle with Worcestershire...hum,hum,hum! Bloody Marys would be a nice drink to serve with these before you have to watch your 'Liver' :o)
• Now...you could also have a Antipasto Plate,of cubed mozzarell cheese,greek olives,pepperoncini chile pepper,cucumber strips,small tomatoes cut into wedges,sliced hard salami rolled,sliced virginia ham rolled,cantaloupe cut into wedges,a zesty Italian salad dressing and slices of baguette style French bread...Or...A combo of red seedless grapes,watermelon cubes,nectarine sliced,pear sliced,dressed in a oil,honey,frozen lemonade concentrate,poppy seed dressing...and as long as you have the frozen lemonade,why not made a lemon slush a day or two before...this would contail one cup of water brought to a boil poured over two green tea bags to steep for about ten minutes and then allowed to cool,then four cups of water brought to a boiling point and one cup of sugar added,stirred about to dissolve and allowed to cool completely,there after your will mix the tea,sugar water,and twelve ounces of frozen lemonade plus one cup of Enchanted Rock Vodka to the mix,place in a covered container that will allow for expansion and freeze for atleast forty eight hours,then serve about two thirds cup of slush to one third cup of sparkling water...altho I like two thirds cup of lemon slush to about on fourth cup of Enchanted Rock...Would'nt want to dilute it too much :o)
• A nice baked potato,with buttered crispy skin,slattered with butter,salt and pepper,or,a ladle of homemade egg noodles under the liver and onions,then broccoli spinach salad dashed with sliced apricot,strawberries,dry roasted sunflower seeds,craisins,and dressed in a strawberry dressing,Grandma's Butter Flake Rolls,a nice Bordeauz,or,Cabernet Sauvignon...and later
• A simple cookie made with a company of several nuts,such as peanuts,pecan,walnut,pistachio,almond,cashew,dipped in a marshmellow cream,cream cheese dip,and a steaming cup of strong coffee...laced with coffee liqueur,and cherry liqueur,plus sugar and cream of course.
• Stay the night or have a driver in waiting :o)
• Boun Appetio!