Balsamic-Glazed Calf's Liver & Bacon Brussel Sprouts

At last; two of the most hated foods combined in as subtle and flavorful a cooking method I could muster. I enjoy both liver and sprouts, but their flavours are strong enough to warrant only occasional consumption. Having pan-fried liver before with mixed results, I wanted a recipe that adds moisture and a sweet kick to the liver. This recipe did just that. If you are in to organ meats, give this a try. 

From: http://cookinginsens.wordpress.com

Balsamic-Glazed Liver

• 2 slices of calf’s liver
• Salt and pepper
• Flour
• 2 T butter
• 1 T olive oil
• 150 ml balsamic vinegar

Method

Season the liver with salt and pepper, then dust with flour.  Fry in 1 tbsp of the butter and the olive oil, 2 minutes per side.  Remove and set aside.

Pour out the oil from the pan and deglaze with the vinegar, boiling until reduced to half.  Add the remaining tablespoon of butter and whisk until blended.  Put the liver in the pan, turning to coat and cook for about 2 minutes.

Bacon Brussel Sprouts

• 1/2 lb brussel sprouts
• 1 T olive oil
• 1 T butter
• 4 pieces of bacon
• 3 small shallots

Method

Anyway, clean sprouts and cut in half.

Saute 1/2 cup of chopped bacon until just starting to brown.    Add 3 sliced shallots and continue to saute until the shallots are soft.  Remove from the pan and set aside.

Wipe out the pan with a paper towel and add 1 tablespoon of butter and 1 tablespoon of olive oil.  Add the brussel sprouts and brown a bit.

Stir shallots and bacon into the brussel sprouts and saute for about 1 minute.