'Eat and Greet': Devils on Horseback, Pan-Fried Calf's Liver

By
ABC News
March 31, 2006, 7:55 PM ET
3 min read

March 31, 2006 — -- With ABC News' "Eat and Greet," you can play a video in your kitchen and have the best chefs in the country teach you how to make their signature dishes. You can cook along by stopping and starting the video for step-by-step instructions.

Katrina Szish goes inside the kitchen of New York's first "gastro-pub," The Spotted Pig. Here are executive chef April Bloomfield's recipes for Devils on Horseback and Pan-Fried Calf's Liver With Onions and Balsamic Vinegar.

Devils on Horseback

Yields 4 servings

Ingredients

12 whole pitted dried prunes

1½ cup warm dark tea (soak prunes in tea for 4 hrs)

12 3 mm-thick flat smoked bacon

1 pickled pear (sliced into pieces)

1 teaspoon ground chili powder

Directions

Drain prunes into a bowl and reserve juice. Push pear through center, then wrap stuffed prunes in bacon. Place on an oven tray big enough to hold prunes and drizzle a little of the juice over the top. Sprinkle with chili powder, place under broiler and baste until golden brown and slightly crisp.

Pan Fried Calf's Liver with Onions and Balsamic Vinegar

Yields 4 Servings

Ingredients

2 small onions (thinly sliced)

olive oil

8 sage leaves

8 slices of pancetta

balsamic vinegar4 slices of calves liver, 5 ounces each

1 lemon

100 grams arugula

salt and pepper for seasoning liver

Directions

Sauté the onions in a small pan with a little olive oil and a pinch of salt. Remove from heat when soft and a little brown.

Then place larger pan on stove, heat gently and add enough olive oil to fry pancetta and sage. Once oil is slightly smoking, add pancetta and sage. Cook until crisp, drain on some kitchen paper and set aside.

Drain a little of the oil from the pan and reheat. Season the liver with salt and pepper. Do not put too many slices in the pan, as the liver will stew, producing a horrible gray mass. You can always make two batches! Cook for 5 minutes.

Take liver out of pan and keep warm. Pour the balsamic vinegar in pan, bringing it to a light bubble. Add crème fraîche and turn off the heat.

In a large bowl, dress arugula with a little lemon, olive oil and salt, then lightly crunch the pancetta and sage into this. Divide arugula on to four plates, place liver on top and dress with the crème fraîche and balsamic from the pan.