Charles Polite is in charge of producing our evening buffet at The Lady & Sons. I hold him in high esteem and therefore nicknamed him my “Prince Charles.” Our guests always enjoy his liver and onions. We hope you do as well.
Recipe information
Yield
serves 4-6
Ingredients
1 cup (2 sticks) butter
1 jumbo onion, sliced
1 1/2 pounds calf’s liver
2 teaspoons The Lady’s House Seasoning
2 teaspoons The Lady’s Seasoned Salt
1/2 cup vegetable oil
Preparation
In a large skillet, melt the butter over medium-high heat. Add the onion and sauté until tender. Remove the onion and set aside; leave the butter in the skillet. With a meat mallet, lightly pound the liver to tenderize it. Season the liver with House Seasoning and Seasoned Salt. Add the oil to the skillet and heat until the oil crackles. Sear the liver quickly on both sides. The liver is done when the surface is no longer pink. Serve the liver topped with the onions.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
