Grilled Calf's Liver

Why am I posting this! Not one person will make it, but that will be your loss. This is one of the best calf's liver recipes I have ever used. Yes, I said CALF'S liver not beef liver. The secret here is don't overcook. This only takes a few minutes on each side.

Grilled Calf's Liver
Serves 4
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2 pounds calf's liver, cut 1 inch thick
1 large onion, cut in 4 slices
1/2 cup melted butter
Salt and Pepper
Juice of 1/2 lemon

Preheat the grill to medium-high. Dip liver and onion slices in the melted butter. Place on the grill about 4 inches above the fire. Grill until liver and onion are browned. Turn once. Place the onion on top of liver and grill until meat is done. Remove from grill and sprinkle with salt, pepper and lemon juice.

Southern Greens

This is the real deal folks. I know I've had mustard, kale, collards, etc. posted before but this is different. I think I need to tell you why I'm making this for Bible study this week. First, when I was helping my friend move last week she had two 6 packs of beer in the refrigerator that she gave me. You can only make so much beer bread right. Second, my friend David has a fall crop of kale and mustard greens. Got to have some of those. Third, my grocery was having a sale on bacon, buy one get one, can't pass that up. Now we are ready to make the best Southern Greens you have ever tasted.

Don't forget the cornbread!

Southern Greens
8 servings
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1/2 pound bacon, chopped
3 cups sliced onions
2 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoons freshly ground black pepper
1 tablespoon chopped garlic
1 can or bottle (12-ounces) beer
1/4 cup distilled white vinegar
1 tablespoons molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale or spinach, or mix them. Rinsed well, picked over, and stemmed.

Fry bacon in a large heavy pot over medium heat until slightly crisp. Add the onions and cook for about 7 or 8 minutes, or until wilted and golden. Add the salt, cayenne, black pepper, and garlic and cook for about 2 minutes. Add the beer, vinegar, and molasses. Mix well.

Begin adding the greens, a third at a time, pressing down on the greens as they wilt. They will wilt considerably as they cook. Cook, uncovered over medium heat, stirring often, for about 1 hour and 15 minutes.

Serve immediately.

Pasta Carbonara

I love this dish any time of the year. My friend Kat makes the best Pasta Carbonara ever, but I lost her recipe and have been using this one which I find is at least equal to hers.

Pasta Carbonara
Serves 6
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6 ounces sliced bacon
2 garlic cloves, minced
3/4 pound spaghetti, cooked and drained
1/4 cup Parmesan cheese, or more
2 tablespoons parsley, chopped
1/4 teaspoon black pepper
1 cup whipping cream
4 egg yolks

Brown the bacon in a large skillet until crispy. Remove the bacon and place on a paper towel to drain. Add the garlic to the pan and cook in the bacon fat for only 20 seconds. Reduce the heat to low and add the cooked spaghetti. Toss the spaghetti in the skillet; add the Parmesan cheese, parsley and pepper. Combine the cream and egg yolks in a mixing bowl and stir well. Pour mixture into the skillet with the spaghetti and cook until the mixture thickens - about 3 minutes. Adjust seasoning to taste and serve.

Saint and Scriptures Sunday

We had such a wonderful day yesterday at our annual Lord's Auction, wish you had been there. The weather was perfect and people were certainly opening their wallets.

I'm digging in the archives for today's post on Saint and Scriptures Sunday. There were no comments on this one so I assumed no one read it or you didn't like it. I'm giving you another chance. To be honest I'm too tired to do another one. I'll try to do better next week.

Have a wonderful week and visit The Kennedy Adventures for more Saint and Scriptures Sunday.

Chipotle Pinto Beans

When the weather starts to get a little nip to it, and I'm sick of looking at green beans for a while it's time for pinto beans. I will have to say they are one of my favorite dishes, plus there are so many ways to prepare them.

If you like a little kick to your beans these will be perfect. All you need with this is a pan or skillet of cornbread. If you have time to make these a day or two ahead of serving they will be even better.

Chipotle Pinto Beans
Serves 8
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1 pound dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup onion, chopped
1 teaspoon garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chili in adobo

Drain beans. Place in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 10 minutes. Add the remaining ingredients, cover and bring to a boil. Remove and set aside the chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed. Salt to taste and return the chipotle pepper to pot.

Country Ham Salad

Here in Kentucky we eat a lot of country ham. No one I know buys the slices, we all buy the whole ham. Of course your beautiful center slices are saved for company or special dinners, the smaller slices for breakfast and the ends for country ham salad.

This recipe is from a local restaurant, The Kitchen at Chevy Chase, owned and operated by Mary Parlanti. It is truly wonderful.

Mary says to finely chop everything, but it's plain to see that it is more of a medium fine chop. You should be able to tell what each ingredient is, as in chicken salad.

Country Ham Salad
Makes about 5 cups
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4 cups cooked country ham
1 large Granny Smith apple, unpeeled
1 cup celery, finely chopped
1 bunch green onion, sliced, using about 2 inches of green tops
1 1/2 teaspoons coarse-ground black pepper
1 1/4 cups real mayonnaise
3 tablespoons Dijon mustard
NO SALT

Chop country ham in a food processor and place in a large mixing bowl. Add the chopped apple, celery and green onions. Stir in the black pepper, mayonnaise and Dijon mustard. Mix thoroughly and chill for at least 1 hour. Longer is better. Spread on small baked party rolls or serve on crackers.

Feel Good Friday - How Could That Be

I have a friend that always says, "It's Friday and then it's Friday". That is certainly the way this week has been. Remember last week we packed up my friend Linda for her move. Which went great and she is doing great. This week I helped a friend of a friend pack on Wednesday. I wonder if Mayflower Moving and Storage needs any help. I am over the moving business. I'm back to cooking and blogging.

This week we are getting ready for our annual church auction. We call it The Lord's Auction. The church has held this auction every year for 60 years. There will be so many cakes, pies, candy, quilts, shawls, crafts, country hams, home canned vegetables, pickles and preserves, etc. you will not know what to buy first. The Jam Cakes always seem to bring the most money in the food department. I have seen them bring $200.00 for one cake. I wish everyone of you could come. We always seem to have a picture perfect fall day. Everyone is outside eating hot dogs and pimento cheese sandwiches.

This year my contributions will be Apple Cakes In a Jar, Roasted Tomato and Black Bean Soup, Tomato Preserves, Blackberry Cobbler and Peach and Blueberry Cobbler.

Each year the item that I look forward to most is Mr. Fuller's Creamed Candy. Mr Fuller was my first Sunday School teacher. He is in his 80's and still makes the best candy there is, among other things.

It just makes me feel good to be able to be a part of all these wonderful old traditions. Wish you were all here. If you have time stop by.

More Feel Good Friday at The Girl Next Door Grows Up.