Liver and Onions

Yup! We love liver and onions and that is our meal today.

It wasn't unusual to find liver and onions as one of the meals served for dinner - I think I was the only kid in school that had 2 different dinners cooked just about every night! Unless of course company was coming - then it could be at least 3 different meals - totally complete!

I was raised to enjoy this dish. Mom has low blood pressure and is borderline anemic, so liver was something she had to have. I remember mom having to eat it (doctor’s orders!) 3 times a day for 2 weeks when I was younger. Didn’t bother me none - I loved liver. Write me a prescription for it and I’ll eat it every day! Dad on the other hand - well - he didn’t care if we ate it as long as he didn’t have to.

Dad was the type of guy that didn’t care how many meals were made at the same time. Mom could spend all the money on food - he didn’t care. He always wanted our pantry and freezers full.

When your parents are depression era babies - that is how it is.

We are still like that today - keep everything well-stocked.





I washed my beef liver and dredged in flour.





Heated my pan, heated my oil and skillet fried my liver - seasoned with Kosher salt, fresh ground black pepper, garlic, and parsley.




Prepared my onions and seasoned the same way - when ready just add to the pan.




A simple salad of green beans and lettuce with French dressing and buttered peas.

Mostaccioli Rigati in Chuck/Pork Sauce

Mostaccioli Rigati in Chuck/Pork Sauce

It’s a miserable day - the roads are lousy - it’s damp and too cold - so dinner is something that will be made from what I have in the freezer and pantry. I refuse to leave the house today to go to the grocery store - and it’s been storming here for the past couple days. Just non-stop snow. Now it’s that miserable water-packed heavy crap that you cannot shovel. It’s the type of cold that goes right through your bones.

So I will find comfort playing in the kitchen.





I skillet-fried 2 packs of pork riblets that I had in the freezer. It’s a bit more than I wanted - but I have a couple that are cooked and in the refrigerator cooling. Tomorrow I will freeze them to use for a future meal. They’re nice a meaty and will be a good meal with potatoes, veggies, a salad or even with BBQ sauce!

Just place frozen riblets in the pan with a bit of olive oil and a little water; cover and let them begin to thaw; once thawed enough to separate - season with Kosher salt, fresh ground black pepper, parsley, and garlic.




While the pork riblets were cooking, I trimmed my chuck roast and removed all the tough membranes/fat and cut into bite-sized pieces; tossed with a bit of olive oil and seasoned with Kosher salt, fresh ground black pepper, parsley, and garlic.




Once the pork was cooked I added my chuck and allowed that to cook through before adding my tomato paste and puree; season with marjoram, basil, Kosher salt, fennel, fresh ground black pepper, paprika, and fresh grated Pecorino Romano; allow to simmer until done.

Cooked my mostaccioli rigati al dente and added to my sauce pan.





Not being able to get out (and not wanting to), my salad to go with my meal is green beans, pinto beans, and beets with a vinaigrette made from olive oil, red wine vinegar, Kosher salt, fresh ground black pepper, and basil.




Sliced Italian bread with my garlic butter mixture (butter, fresh ground black pepper, parsley, and minced garlic) and topped with string cheese (which I “stringed”) finished off the dish.

I “made do” with what I had - and all went well.

I hope you get to try this recipe!