So we are coming to the last part of the quarter cow we purchased last winter and it's almost all down to the "nasty bits" as Anthony Bourdain likes to call them.
I have a love/hate relationship with Liver. I really love a well (and properly) cooked liver and stick to chicken livers but I hate just about everything else about it (cleaning, prep, cooking, etc...)
My wife doesn't even like to eat it (although my chicken livers tend to get multiple tentative samplings..)
I literally haven't had beef liver since high school, when I would be so starved coming off the farm that the shoe leather liver with dried onion husks they served (boarding school) tasted like a fine rib steak.
Does anyone have a good recipe they can share and tips on how to handle and properly prep and cook what my wife loves to call a "blood clot"? I can tell already she's not going to be much help selling this to the kids...