Seared Calf’s Liver with Bacon-Sweet and Sour Potatoes

Cranberry Sweet and Sour Sauce Sweet and Sour Pork with Tropical Fruits Spicy Chicken Paillard with Sweet and Sour Shanghai Noodles Seared Calf’s Liver with Bacon-Sweet and Sour Potatoes Susan Spicer’s Carrot and Onion-crusted Scallops with Cranberry Sweet and Sour Sauce WINE NOTES Foxglove Chardonnay: Wines from the central coast of California are gaining more prominence but still are more inexpensive than their northern California counterparts. Because the vintners use new oak and the grapes come from a cooler region, this wine has a light creaminess and is balanced with flavors of tangerine and golden apple. Ruston Merlot half-bottle: Merlot has gotten a ‘bad rap’ lately but is still the primary grape of many great Bordeaux and American blends. Great to use when you want big flavors of plum, blueberry, cocoa and white pepper without the muscle of a cabernet sauvignon. Half bottles are great for dinners for two or wine pairings for four. They allow for more variety in a meal and broaden the opportunity to try high end wines for less money.		Seared Calf’s Liver with Bacon-Sweet and Sour Potatoes Serves 4 4 small calf’s livers 4 strips of bacon, cut into ¼-inch slices 2 sweet potatoes, baked through in the skin, hot 1 cup Cranberry Sweet and Sour Sauce 2 tablespoons butter Kosher salt and freshly ground white pepper Canola or grapeseed oil for cooking Season the liver well on both sides with kosher salt and freshly ground white pepper. In a large sauté pan coated lightly with oil over high heat, crisp the bacon and remove to a paper towel-lined plate. In the same pan in the bacon fat, sear the liver on both sides until brown, about 4-5 minutes a side. Do not overcook, or the liver will get dry and end up tasting like liver! Transfer to a paper towel-lined plate. Meanwhile, in a bowl, scoop out hot sweet potatoes and mix with ½ cup of the Cranberry Sweet and Sour Sauce and the butter. Season with kosher salt and freshly ground black pepper to taste. Place a small mound of potatoes on a plate, slice liver on the bias and arrange on top. Garnish with bacon pieces and additional Cranberry Sweet and Sour Sauce.


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