Recently, I decided to introduce liver into my meal repertoire. And the first dish I made was a surprising success. I had decided the best way to present it for all to enjoy was to…well…disguise it. I made a medley of warm bacon, fennel, and Brussels sprouts over tagliatelle pasta with chicken liver alfredo sauce. It worked; the disguise, that is. But no one was saying that they now loved liver–they didn’t even know liver was in the sauce until I told them. It was at this point that I realized that I needed to push it a bit farther. I still had half a pound of liver to play with, so I decided it was time to hit the kitchen and find my inspiration. More…
As luck would have it, we had a few things in the cupboard that were screaming to be made, and from my earlier research seemed a match made in heaven. I pulled out some rocket rolls and an onion. I then turned to the fridge and pulled out some mushrooms and spinach. At this point, my vision was clear: a Liver Po’ Boy. I set about making it happen.
But before I spring the recipe on you, I have to tell you something in the spirit of full disclosure. This was the most painful meal I have ever made! No joke. Yes, the sauteed onions were perfectly caramelized, and the mushrooms plump and savory, with vibrant and perfectly-wilted spinach in addition to the main attraction having a delicate yet crispy crust with velvety interior. But the fact is, I burned the heck out of myself making the liver, and realized that I am not an expert on shallow pan frying. So be fair-warned, use a grease guard on this one! And maybe a glove. The grease spats like it’s pop rocks on the 4th of July–from beginning to end. So, if that didn’t put you off, here is the tasty, all-be-it dangerous, recipe in all its glory…
Liver Po’ Boy
- 1 Tbsp olive oil
- 170 grams (6oz) of mushrooms, sliced
- 1 medium onion, sliced
- 2 handfuls of spinach
- salt & pepper to taste
- 227 grams (8oz) of liver
- 1/2 cup of all-purpose flour
- 1 Tbsp of smoked paprika
- 1/2 tsp of kosher salt
- 1/2 tsp of freshly ground pepper
- enough oil to shallow fry livers
- 4 rocket rolls
- salad greens, if desired
MISE EN PLACE
- Clean, remove stems, and slice mushrooms. Peel and slice onions. Grab two handfuls of pre-washed spinach. Make sure salt and pepper are within reach.
- Prep liver by removing sinew and odd bits, and chopping into similar-sized pieces, no more than an inch in size.
- Measure out the flour, paprika, salt, and pepper. Mix together in medium-sized bowl.
- Get out a large fry pan to cook filling in, and deep fry pan to cook liver in, and slice rocket rolls. Remove excess bread so that there is enough room for mushrooms, onion, spinach, and liver.
Place little liver pieces in bowl of flour dredge.
Heat large fry pan over medium heat and add oil. Add mushrooms and onions. Add a pinch of salt and some pepper. Cook until soft. Add spinach, turn down to low, and cook until wilted.
Gently drop dredged liver pieces into oil and fry, turning over if needed. Cook until crisp on both sides; approximately 4 minutes total. To confirm that the liver is cooked, simply take one piece out and cut into.
Assemble the po’ boys by adding filling, the liver pieces, and them more filling into each rocket roll. Place over bed of greens. Serve and enjoy!
Makes 4 generous servings.