My grandmother was never known for her cooking. Instead, she was known for her passion for cleaning, her scarves and the costume jewelry that she wore with the confidence and style of a 1940’s movie star. Also her welcoming smile, gregarious laugh and many other amazing things that make us all miss her everyday.
However, a good cook she was not! She overcooked to death any meat she came across and despite being raised on a farm in Kansas, most of her veg came from a can. Despite her flaws in cooking, every once in a while she made something amazingly delicious such as her very special ‘Liver and Onions’ recipe. As a youngster, I approached it expecting it to be gross but I always ended up pleasantly surprised, gobbling up the whole plate.
Liver gets a bad reputation. Some people say that it is gritty and has a strong metallic tang to it. However, when I remember my grandmother’s liver and onions, I don’t recall either of these traits. Why is that? Was it a special magic spice she coated it with? Nope. She cleaned it thoroughly and soaked it in milk (which is the ultimate magic trick to getting tasty liver). Add a little salt and pepper and some carmelized onions to go with it and it was damn good.
This recipe is a bit more exotic but still might be something she would like. The liver is soft and salty from the soy sauce and is deliciously paired with all the good stuff: garlic, ginger, a touch of Szechuan spice, chopped chilies and leeks. Needless to say, it’s a big hit in my house and it soon becoming one of my favorite stir-fry dishes. Even if you’re a little apprehensive towards liver, I suggest you give it a try. It just might turn out to be one of your favorite dishes as well. Grandma would approve.