BABY BEEF LIVER WITH BACON ASHTON STYLE #156

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     One of my wife Dottie's favortite dishes is baby beef liver with onions and bacon.  Personally, I like the liver with just bacon and believe it or not I like it rare!  Besides baby beef liver one can also try veal liver and pork liver.  Both are mild and have good flavor.  This recipe is simple but is very good and worth trying!  Let me know how you like it and enjoy.
INGREDIENTS:
     2 lbs of thinly sliced baby beef
     or veal liver or an equal amount of thin
    sliced pork liver
    1/3cup of vigin olive oil
    1/2 lb of thick sliced "Sugardale is great"
    bacon"
DIRECTIONS:
     1. pour the oil into a large fry pan and add
         the thick sliced bacon and fry until almost
         crisp and set aside
     2. add the slices of liver to the same fry pan and
         and fry about 3 minutes on one side and turn
         it over and fry about 3 minutes more and set
         aside
    3. after frying all the liver return the bacon to the
        fry pan and after reheating it serve it (the liver
        should not be too well done but actualy almost
        rare.
    4. if you don't like liver nearly rare don't make this
        recipe !
      

ITALIAN BALSAMIC MARINATED TENDERLOIN #155

INGREDIENTS:
     2 whole pork tenderloins sliced and
     pounded thin or 4 rib steaks 16oz each
     or a slab of baby back pork ribs
      1/2 cup of virgin olive oil for frying
     1 cup of Moscato sweet red wine
     1/2 cup Modena Balsamic vinegar
     1/2 cup Worstershire sauce
     1/2 cup of honey
     1/2 cup of virgin olive oil for marinade
     1/2 tsp of red pepper flakes
     1 tab of onion powder
     1 tsp salt
     1 tab liquid smoke
DIRECTIONS:
     1. slice the pork tenderloin into 1 inch pieces
         or 4 rib steaks or 1 slab of  pork baby back ribs
     2. using a gal plastic bag place each piece of
         pork in the bag and using a food mallet pound
         each piece very thin
     3. mix all the ingredients except the oil together in a
         large bowl and transfer to a glass lasagna pan
     4. put all the pieces of pork into the marinade
         and cover with plastic and put into the refridgerater
         overnight
     5. pour the oil into a large fry pan over medium heat
     6. fry until pork is browned on both sides but not dry
        and set aside
     7. pour marinade into the fry pan and stir until the
         sauce is slightly thick
     8. return the pork into the sauce and saute until
         the meat is well covered and serve
     9. this recipe can also be used with beef steaks