Tampico Calves' Liver

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - julienned
1/2 teaspoon	2.5ml	Salt
5		Garlic cloves - slivered
1/2		Jalapeno chile - stemmed, seeded,
		And julienned
2		Roma tomatoes - cored, seeded,
		And julienned
12		Green olives - pitted, julienned
3 tablespoons	45ml	Red wine vinegar
3/4 cup	177ml	Chicken stock
1 tablespoon	15ml	Cold unsalted butter
1 tablespoon	15ml	Vegetable oil
2		Calves' liver, 1/2" thick - (6 oz ea)

Recipe Instructions

Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt until well caramelized, 8 to 10 minutes. Add the garlic and saute 2 to 3 minutes longer to soften. Add the jalapeno, tomatoes, olives and vinegar. Bring to a boil. Pour in the chicken stock, bring back to a boil and simmer 10 minutes. Break the butter into a few pieces and whisk into the sauce. Remove from the heat.

Heat the vegetable oil in a large skillet over high heat. Add liver and cook for 3 minutes per side. Then pour in the sauce, bring to a boil and remove from the heat. Serve immediately.

This recipe yields 2 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6147 broadcast 07-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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