All that scotch and not a vol-au-vent
in sight.
Let’s
hope there were throat lozenges on the catering table; all that screaming must
have taken its toll. When I was growing up we observed Bonfire Night. We ate
Yorkshire Parkin, watched Catharine Wheels go ‘round and threw bodies onto an
open fire. How To Stuff a Guy was even on the curriculum circa 1977. What fun.
However,
we’re not here to talk about Mr. Fawkes but something far more sinister-that of
Vincent Price’s Calf’s Liver Marinee.
Perfect remedy for all the dark, cold and rainy days we’ve been having.
After
a night on Haunted Hill, a hearty portion of liver is precisely what the good
doctor would have ordered. (But then look what happened to the good
doctor.) Every home needs a vat of acid
in the basement.
Very
pleased with the results; the slab of red meat turned into this. The liver had a nice tanginess to it from the
full day vinegar & oil bath.
For 4 persons:
1.5
pounds calf’s liver
Sprinkle
of salt & pepper
3
slices bacon
2 slices
pancetta
1
onion, sliced
1 TBSP
vinegar
1 TBSP
olive oil
¼ C
red wine
Wrap
liver in bacon and secure. Sprinkle salt
& pepper. Place over sliced onions
and pancetta. Marinate everything in vinegar and olive oil for 24 hrs.
Cook
in a 325 oven for 1 hr.
Add
wine and cook further 20 minutes.
We
served the liver on a bed of butter, garlic & olive oil sautéed kale with
lots of roast potatoes and pearl onions.
You
could pair anything from a Sauvignon to a Gamay here, but we went with a Pelee Island Pinot Noir.
And
because more chocolate is always a good thing, we finished with Double Chocolate Death’s Head cake with pumpkin cream filling.
Here’s
hoping you all had fun with your menus.
Please
check out the following for more Vincent Price Hallowe’en dishes.SILVER SCREEN SUPPERS
