Making a fortune in livers

Advertisement

Advertise with us

I really should pay more attention to what Doug Speirs is doing.

Read this article for free:

or

Already have an account? Log in here »

To continue reading, please subscribe:

Monthly Digital Subscription

$1 per week for 24 weeks*

  • Enjoy unlimited reading on winnipegfreepress.com
  • Read the E-Edition, our digital replica newspaper
  • Access News Break, our award-winning app
  • Play interactive puzzles

*Billed as $4.00 plus GST every four weeks. After 24 weeks, price increases to the regular rate of $19.00 plus GST every four weeks. Offer available to new and qualified returning subscribers only. Cancel any time.

Monthly Digital Subscription

$4.75/week*

  • Enjoy unlimited reading on winnipegfreepress.com
  • Read the E-Edition, our digital replica newspaper
  • Access News Break, our award-winning app
  • Play interactive puzzles

*Billed as $19 plus GST every four weeks. Cancel any time.

To continue reading, please subscribe:

Add Free Press access to your Brandon Sun subscription for only an additional

$1 for the first 4 weeks*

  • Enjoy unlimited reading on winnipegfreepress.com
  • Read the E-Edition, our digital replica newspaper
  • Access News Break, our award-winning app
  • Play interactive puzzles
Start now

No thanks

*Your next subscription payment will increase by $1.00 and you will be charged $16.99 plus GST for four weeks. After four weeks, your payment will increase to $23.99 plus GST every four weeks.

Opinion

Hey there, time traveller!
This article was published 28/03/2009 (6040 days ago), so information in it may no longer be current.

I really should pay more attention to what Doug Speirs is doing.

Recently, our funny man was a judge at the Great Manitoba Food Fight: Forks Edition, an event at which local entrepreneurs battled to see who offered the tastiest, most marketable new food product.

Not only would keeping up with Doug keep life very interesting, it would mean I wouldn’t miss such a golden opportunity to promote my ought-to-be-famous liver-on-a-stick-snack-food-treat.

I’m new to these parts so you probably have not heard of it. But the sumptuous dish was famous for miles around in Fredericton, N.B. from whence I came. Well, maybe not miles around, perhaps blocks around, certainly desks around. I clearly remember a newsroom neighbour saying, "Oh my God, what is that thing?" And later on, someone said, "She’s brought that thing again," so famous is not an understatement.

I take a loosey-goosey version of Julia Child’s recipe for veal liver in a mustard sauce, which sounds ever so much better in French and you don’t feel at all pretentious saying it in New Brunswick where there’s a lot of that sort of thing.

I take thinly sliced pieces of beef liver – see how loosey goosey I mean? – dredged them in flour and lightly, barely, oh so gently, lovingly sauté them in a little butter and olive oil.

Then I mix up about three tablespoons of Dijon mustard, some diced onion, (shallots if you have them, if not, use sweet onion, maybe Vidalia) fresh ground pepper (there’s that pretentious thing again), a little melted butter (this is a Julia Child recipe after all) and minced garlic. You’re supposed to use the fat left in the pan from sautéing the liver, but I never have any leftover and it hasn’t hurt the final product.

Smear this gunk all over the liver and coat with bread crumbs. Those Japanese ones that are really fine are good for this, but I can’t remember what they’re called. Pop the liver under a hot grill for maybe two minutes a side. Don’t let the bread crumbs turn black. (But when they do, as they always do for me, scrape the black bits down the sink where no one will find them.)

Sometimes I eat this with my fingers standing in front of the stove. But usually I put each one on a wooden skewer, et voila: liver-on-a-stick-snack-food-treat.

I just know I will make a fortune once they catch on.

Report Error Submit a Tip

Jewels of Wisdom

LOAD MORE