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Things I love to cook!

Updated on October 4, 2015

Liver & Onions

This is yet another one of my favorite foods and usually really cheap to make!

In a large, deep skillet or pot add about two inches of chopped or sliced onions, some fresh garlic and some finely chopped apple. Season it with salt and pepper and layer the beef liver on top. The apple is important to take a bit of the bitter/bloody taste out of the liver!

If you don't like beef liver, you can use chicken liver or a liver & gizzards mix!

Let it simmer until the liver is done. This goes best with buttered potatoes with fresh herbs or mashed potatoes and a gravy matching the meat. Garnish with something colorful like green onions or chives!

This just looked too good!
This just looked too good! | Source


Whitefish used to be a cheap but tasty change in our menu. Sadly a large back does cost much more than $5 now and when you have four kids, large is the regular size!

My Oldest is the one that kind of perfected the recipe to his own taste. We would buy the frozen bags of whitefish and let it defrost a little.

When making it in the skillet, saute it slowly in a bit of butter (oil ruins the taste) and season it with lemon pepper.

When making it in the oven, you can add a crust of breadcrumbs/herbs mix to it and let it brown a little.

Serve it with buttered baby potatoes or on rice (or even lemon rice), squeeze a little lemon juice all over it and garnish it with lemon quarters or slices and some green onions or chives. You can also add some red pepper slices for garnish!


Brussels Sprouts

Another way to serve the awesome pork roast I have in my Crock-Pot article is with Brussels Sprouts. Or you can use breaded (chicken-fried) or un-breaded pork steaks (pork chops are often too dry) instead.

You can cook the Brussels Sprouts and season them with salt and pepper. Thicken the sauce a little with starch or flour. You can also do what my Mom calls a 'Mehl Schwitze'.

Mehl Schwitze is relatively easy. I've seen it on Emerile's shows as a rue. Depending on the darkness he calls it a one-beer or three-beer rue (based on the amount of time used to darken the flour: one beer or three! grin).
Add some oil or butter (butter is harder, because it burns easier) to the skillet and heat it up until it starts to bubble. Add your flower and start stirring (from now on until it is done, do not stop stirring or it will burn!). When it gets too thick, start adding your liquid. You can use either water or broth, but the Brussels Sprouts should have enough taste and water does better. Keep adding liquid until you have the desired consistency. When it becomes more liquid you can also add a little cream. Add the Brussels Sprouts and season to taste.

If you want to get creative you can mix butter, fine bread crumbs and some herb (and even Parmesano) and add it as a crust on the top. Turn your oven on upper heat and let it brown a little.

Another way to serve Brussels Sprouts is fried. Slice the Brussels Sprouts in half and saute them in a little butter in the skillet. Use salt and pepper to season to taste.

This goes well with both the pork roast or pork steaks and gravy. Buttered baby potatoes or red potatoes make a great addition and you can garnish with something colorful like green onions, chives, finely shredded red or yellow peppers.


Pfeffer Steak

This is my version of a pepper steak and it has a kick to it!

I like a good steak and a T-Bone is my favorite. It just has a different taste to it than a Sirloin.

If it is a farm-grown steak, I like to bake it with garlic cloves pushed into it. I use just a little seasoning to it, since I don't want to ruin the taste.
If I make it on the grill, I honestly prefer the wood-fire over gas. The taste is just not the same. If you don't have one, make it in a skillet with as less oil as possible and use the drippings for what Emerile calls a three-beer rue.

If you don't want to spend the time on a rue, you can buy beef gravy at the store. I prefer the jars, since they taste better.

This is mainly about the pepper, so I leave it up to you if you want to 'kick it up a notch' and add a little Whiskey or Red Wine to the gravy. But the main ingredient is a good six-pepper mix and some chopped or whole black pepper corns. You may add as much as you feel you can handle!

If you want to give it a bit more of a different taste, add a little A-1 Steak Sauce to your gravy (enough to meat your taste)!

This goes great with pan-fried potatoes, buttered potatoes, French-Cut Green Beans sauteed in butter, sauteed Green Beans and maybe even some sauteed mushrooms as garnish. You can also garnish with some pepper corns!

May want to serve with milk for those that don't have a copper stomach yet!

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    • nwarriar profile image


      7 years ago from Quebec, Canada

      Am not a fan of liver but this did make me want to be a fan. Wiener schnitzel is a weekly affair on my dinner table.

    • Cat R profile imageAUTHOR

      Cat R 

      7 years ago from North Carolina, U.S.

      Walmart used to have them, but quit making them. Now I found a little country restaurant that does and every once in a while I have to give in!

    • Bail Up ! profile image

      Bail Up ! 

      7 years ago

      As kids me and my brothers were fed beef liver and we hated it then. My mom always said you have to try something at least three times before you learn to like it. As an adult I developed a taste for it. Occassionally now I'll go to those delis where they deep fry gizzards and liver and get a half dozen chicken livers. They are pretty tasty.

    • Cat R profile imageAUTHOR

      Cat R 

      7 years ago from North Carolina, U.S.

      That sounds good. My Ex once made Salmon paddies, but they came out dry. I had 'Kravet? Lachs' and smoked salmon before and loved it. I also love it raw on toast. Another way was to lay it skin down in garlic butter, flip it and give it a bread crumbs/garlic/herbs crust. A killer!

      Salmon is my favorite fish besides any craw-fish/shrimp type stuff and mekerele. (Don't think I am spelling it right!). I am not much of a fan of greasy fish like eal and the one with brownish meat that they sell on German fish markets.

    • Borsia profile image


      7 years ago from Currently, Philippines

      Cat; I've never been able to do liver, even though I have eaten some very odd things.

      Next time you are looking at cooking some sort of high fat fish, like salmon, give this a try.

      Lay it skin side down on a foiled baking sheet. Sprinkle it with raw sugar, fresh dill and a bit of not too hot pepper, I use Cayenne or a mix of red, white & black in my pepper mill. Broil it under high heat long enough to glaze the top and have the bottom just done, I like fish very rare.

    • Cat R profile imageAUTHOR

      Cat R 

      7 years ago from North Carolina, U.S.

      Sometimes it is hard to write down a recipe, since my Mom never measured anything other than by what she called "Phi times Thumb"; and I just never did either. But since it is suppose to taste right for you and your taste is different, you can change it to your own taste.

    • profile image


      7 years ago

      Cat R: What delicious, scrumptious, tasty recipes and serving auggestions! It always is fun to have a wider context when trying out unfamiliar dishes or unusual variations on known foods. Your preparation recommendations -- such as about the addition or absence of oil -- are as much appreciated as your serving ideas. Beans, mushrooms and potatoes sound just great with pepper steak.

      Thank you for sharing, etc.,


    • Cat R profile imageAUTHOR

      Cat R 

      7 years ago from North Carolina, U.S.

      Chicken liver is actually less bitter/bloody and you really add the apple for taste.

      I just finished a class on World Civilization and found the part about India very interesting. You have a great history!

    • Indian Chef profile image

      Indian Chef 

      7 years ago from New Delhi India

      Cat R, these recipes look tasty and easy to make. Liver and onions i liked and since I am Hindu so I can not eat beef, but i would try it out with chicken liver .


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