Thursday, April 10, 2014

I is for Ibis and Iscas

I
Oiled White IbisIbis are a group of long legged wading birds. They have long down curved bills and usually feed in a group digging into the mud. We used to see the American White Ibis all over the place in the inland waterways of North Carolina. Other species can be found in many places of the world. You also see them on lawns digging for food. They are primarily monogamous and both the males and females care for the young. However the males do occasionally have a harem in order to ensure breeding success.

I actually used this recipe last year on the same date, of course, but I like it so much I thought you might like to see it again. I might point out that I really don’t much like liver, but I love this way of preparing it, a Portuguese dish.

Iscas: Marinated Liver with Red Wine Sauce
Foods of the World: Time Life
Iscas
Note: all measurements are English so a pint is 20 fluid ounces

Serves 4

1/4 pt. dry red wine
1 1/2 tbs red wine vinegar
1 tsp of finely chopped garlic (or more if preferred)
1/2 bay leaf, crumbled
1/2 tsp salt
Freshly ground black pepper
1 lb calf's liver, cut into 1/8 inch thick slices
2 1/2 tbs olive oil
3 rashers of bacon, coarsely chopped
2 tbs finely chopped parsley

Put the wine, vinegar, garlic, bay leaf, salt and a few grindings of pepper into a glass, enamelled or stainless-steel bowl or baking dish. Add the liver, turning the slices about with a spoon until they are evenly coated. Marinate at room temperature for about 2 hours.
Heat the olive oil over a moderate heat in a large, heavy fry pan until a light haze forms above it. Add the bacon and cook, stirring frequently, until golden brown and crisp. Drain on a double thickness of paper towel.
Remove the liver slices from the marinade and pat them dry with paper towel. Reserve the marinade. Heat the bacon fat remaining in the fry pan until it splutters. Add the liver and cook the slices about 2 minutes on each side, regulating the heat so they brown quickly and evenly without burning. Remove the liver to a heated dish.
Quickly pour the reserved marinade into the pan and boil it uncovered over a high heat until it has reduced to about half, meanwhile scraping in any browned bits clinging to the bottom and sides of the pan. Taste for seasoning. Scatter the bacon pieces over the liver, pour the sauce over it and sprinkle with parsley. Serve at once.
 
If you don't like liver, I recommend it. If you do like liver, I recommend it even more.

Have a great day
Jo (2)

23 comments:

  1. Hi Jo, I was all set to comment on your Hainan chicken rice post - yum - but this one popped up instead. I have never cooked liver, based on your recommendation I'l give it a go... one day. If I don't like it I'll blend it into a paté - so far the only way I can eat liver (in small doses) Nice one - thanks Jo

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    1. Well the Hainan Chicken is still there Ida. Just look at Older Post. Personally I don't like liver at all, except in this dish, I love this.

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  2. Ibis are beautiful birds Jo !...I fall in the first category of people who don't like liver , but your receipe looks appealling .

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    1. They are beautiful.

      Do try this recipe, I really enjoy it and I don't like liver at all.

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  3. If my dad was still alive he'd make this liver dish. That was one food I was never forced to eat....it didn't even smell good to me! I wonder how this recipe would be with chicken instead?

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    1. Do try it with live JoJo. Honestly, it's delicious and I do not eat liver normally.

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    2. Or even with liver. LOL

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  4. We have liver regularly - except when I'm feeling liverish!

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    1. Well do try this recipe Bob. I am sure you will love it.

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  5. The liver dish looks lovely. I want to taste it now :(

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    1. It is, I can assure you. Thanks for visiting

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  6. Ibis is one gorgeous bird. I am a vegetarian thus can't comment on the second part. Keep up the good work.

    - Kripali
    (AJ's wHooligan)
    Sumptuous Living
    A2ZFiction

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    1. I do feature vegetarian and vegan recipes now and again. Thanks for dropping by

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  7. H Jo - liver was one of my favourite dishes .. I don't have it so often now ...

    The ibis is an interesting bird .. cheers Hilary

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    1. Well if you get in the mood for liver Hilary, do try this recipe, I can highly recommend it.

      It is a lovely bird too.

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  8. Having a harem sounds good on paper, but I couldn't handle more than one woman.

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    1. As humans we are not so concerned with breeding.

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  9. Visiting on the 10th day of the #atozchallenge. Learning interesting new things on this blog hop day. Congratulations on a well presented blog/theme. If you have time or interest, I am writing about gardening and related topics this month. Come and visit.

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    1. Thanks for dropping by Stepheny.

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  10. The Ibis looks very much like a crane or a flamingo. Does it have short legs, or is it in water?
    Since I absolutely hate liver I won't be trying this recipe. Sorry.

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    1. is definitely standing in water.

      I hate liver too Karen, that's the point.

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  11. I like liver a lot and this looks really good to me. I should try fixing it sometime--I'll have to ask my wife to make sure she likes liver.

    Lee
    Wrote By Rote
    An A to Z Co-host blog

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    1. I hope she does, it's a really good recipe. Even if she doesn't she may well like this as I keep saying I don't like liver but I do like this recipe

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