Thursday, April 10, 2014
I is for Ibis and Iscas
Ibis 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
Note: all measurements are English so a pint is 20 fluid ounces
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