Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn

Author:Cindy Pawlcyn [Pawlcyn, Cindy]
Language: eng
Format: epub
ISBN: 978-1-60774-451-1
Publisher: Potter/TenSpeed/Harmony
Published: 2012-05-14T16:00:00+00:00

Liver Diablo with Applewood-Smoked Bacon and Polenta

Liver Diablo with Applewood-Smoked Bacon and Polenta

Serves 6

When I was a little kid and my mom would ask me what I wanted for dinner, I always said liver. It must have been all that bacon, ketchup, and onions that got me addicted. This is a lot fancier than my mom’s liver dinners, but it’s still very easy to prepare. Since we are a grill, we do keep true to our name and grill the liver most of the time, but this panfried version is on our menu now, too, and I love it the best of all our variations.

Applewood-smoked bacon has so much flavor that it’s worth the search. Out here we use Hobbs’s brand. In the Midwest, there is a company called Nueskies that makes it, and I have seen their product here in California at the local grocery store on occasion.

Caramelized Onions

Sharp Cheddar Polenta Cakes or Stilton Polenta

DIABLO SAUCE

¼ cup Tomato and Apricot Chutney

¼ cup firmly packed brown sugar

¼ cup ketchup, Heinz or homemade

¼ cup red wine vinegar

1 tablespoon Worcestershire sauce

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.