My Mom used to say, you can’t sit on the fence about liver, you either like it or you don’t. In our household, everyone loved it! Generally red pepper flavors better than black pepper for liver dishes.
Add oil in a medium saucepan and sauté the onions. After they’re tender, remove the onions and set aside.
Season the liver with salt and red pepper to taste; dredge the liver lightly in flour. Add extra oil to the pan and brown the liver.
After the liver is browned, mix in the onions and add enough water to make gravy; cook about 5 to 8 minutes more. Serve over rice or creamed potatoes.
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…