Tuesday, May 4, 2010
for dinner: liver and onions
Well, I did it. I served my family beef liver for dinner.
I prepared it so carefully - it was sliced just right, soaked in fresh lemon juice for many hours, lightly breaded,...and I was extremely careful not to overcook it (as I found repeated warnings that overcooked liver tastes "terrible").
I sauteed onions to serve over it, and we crumbled bacon slices as well. Everything was done right, as far as I'm concerned.
But it didn't go over so well.
Oh, the boys were game to try. I can't fault them there. I pitched it as "a surprise, something we've never tried before!" and they were mildly excited to give it a go. But when they tasted it, things didn't fly so well.
And frankly, I didn't like it either. It was a texture thing. I ate all the liver on my plate, but it was generously doctored with onions and bacon.
I felt a little bit like I was doing a food challenge on "The Amazing Race."
Jeff liked it alright, though. At the very least, he said not to throw the rest of it out. I'm really glad we tried it, but even more glad that tonight's dinner is a much more popular kind of meal: homemade pizza.
Guess this family of picky eaters isn't quite ready for organ meats yet.
So what on earth am I going to do with the beef heart in my freezer?!