CARAMELIZED ONION AND PEACH OR APPLE BRANDY OVER LIVER WHAT COULD BE BETTER ENJOY DAN:

BEEF LIVER SLICES (CARNE EL TORO AND ONIONS by CHEF DAN:

Serves 6-8                           (LARRY’S 80^th BRITHDAY)    (HAPPY BRITHDAY)

INGREDIENTS:

2 pounds frozen sliced beef liver slices (HIGADO DE RES)

2 cups buttermilk

1 cup butter

2 onions, thinly sliced

1 tablespoon white sugar

1 cup all-purpose flour seasoned with, garlic and onion powder, red pepper flacks and salt and pepper

1/4-cup peach or apple flavored brandy

DIRECTIONS:

1.    Soak liver slices overnight in the buttermilk.

2.    Drain in a colander.

3.    In a skillet over medium-heat and 2 tablespoons butter, until sizzling.

4.    Add onions and sauté until soft.

5.    Stir in sugar and continue to cook until onions caramelized, about 10-12 minutes.

6.    In another skillet heat over medium-heat add the rest of rest of the butter.

7.    Dredge liver slices in flour and brown in melted butter, about 2 minutes per side.

8.    Remove from heat and season with salt and pepper.

9.    Arrange on 6-8 plates.

10.                       Deglaze pan with peach or apple brandy.

11.                       Serve liver smothered in onions and drizzled with peach brandy.

   ENJOY DAN:                                                           (ROCK-ON)