How to make smothered Liver N Onions

hi everybody I'm back and today I'm gonna show you all how to make liver and onions over a white rice here's what you will need I have three pieces of liver you will need flour 1 small green bell pepper 1 small white onion you will need soy sauce this here is soy sauce it's just made by Maggie you will need corn starch garlic powder onion powder salt pepper olive oil parsley flakes butter you will need sessom you will need water and right here this is a beef for young cute alright so now the first thing that we need to do I've washed my liver well okay first thing that we want to do is go ahead in and season our liver so I'm gonna grab this black pepper just like so and we're gonna season this up when you all are making liver you season it up just like you were making any other meats but a nice amount of black pepper not too much salt be very gentle with the salt I'm just gonna put salt on one side okay salt onion powder and we'll put some garlic powder now I'm going to season I know I said I was gonna put salt on one side I'm gonna put all the seasonings on one side okay we put the onion powder and now we're gonna do garlic powder just like so why am I gonna season just one side I'm seasoning just one side because the liver is thin okay it doesn't need to be seasoned on both sides alright we're gonna go in with says on and I'm gonna use a half a packet will let this as on and the spices sit in for at least 5 to 7 minutes before we start to fry this up okay just like this beautiful on my mouth my heart is settling this liver and onions guys one thing that I love is liver and onion smothered liver and onions over white rice who would then get no better than that guys you hear me so I've already made my white rice we're gonna let this sit for a few minutes let the spices slow down in there meanwhile I've washed my green bell pepper off I just want to get a few slices I'm gonna take this out and I'm gonna cut some rings here okay get you some bell pepper in there bell pepper is not traditional for liver but I happen to love bell pepper and anytime I get a chance to use it I do I absolutely adore bell peppers and we're going to use that in our liver and when you cut your onions make sure that you cut your onions nice and thick okay you don't want to have your onions disintegrate in your dish you want to be able to taste them and see them that's why they call it liver and onions because you want to be able to see those onions all right that's enough bell peppers for me okay let's go in here and cut I'll put this aside our onion just like so and I like to do the rings also as well and I'll show you just about how thick have you all ever had liver and onions did you grow up on liver and onions message me down below and let we know your experiences there's so many people that are crazy about liver and onions and then there's those people that say oh I don't like it and they've never tasted it a day in their life here's what I say to those people just try it guys don't knock it until you try it absolutely you have to try it guys before you say that liver is so delicious and it has so many health properties this is healthy for you okay so right here we have our nice thick onion in our bell pepper and I got a sticker right there and I'm gonna take that sticker right off and put some olive oil let me show you my pan that I'll be using today okay we're gonna put some olive oil in the pan about that much as all you need you don't need too too much okay and then I need to go in with butter I like to use either butter by itself or olive oil and butter okay we're gonna let this get nice and bubbly once it starts to bubble up I'll show you what our next step is while we're waiting on that to bubble up I'm gonna turn this on a medium high heat okay that's one medium high let's flour our liver just like so okay let me get some flour out of my tub here and we're gonna dredge our liver I grew up eating liver when my dad would make it for some reason for some strange reason would put mustard on it and I loved it that way I don't do it that way as an adult but that's how I eat it as a kid I put mustard on it and my dad made the best ah and my grandma made it also and it was so good so when you're dealing with liver liver you have to be very gentle with it okay because it'll rip and tear on you so just take your time be very gentle and just do one at a time just one at a time is all you need all right don't be in a hurry when you're in that kitchen no worries when you're making any of my recipes all of my recipes that I make in this kitchen is so easy to make so much fun and guys it tastes so good I mean everything that I make in this kitchen comes out perfect okay so let's set this aside get on over to your liver okay we got these two just be very gentle with it so it doesn't rip on you those are nice pieces too okay now what was I gonna say when they make it Jamaican style they cut theirs up into like slices and they use a habanero pepper in there and I know it's good guys I just can't take the heat so I do mines this way but if you want it to you can most definitely use a habanero pepper in your gravy gravy if you would like to if not you can put red pepper flakes in your gravy and that will give you some heat absolutely you can so this one's almost coated and then we'll let them sit in the coating for a good five to seven minutes and then we'll start frying these up watch how quick this recipe is oh man look at this my uncle James would love this right now I have an uncle that absolutely loves liver and onions oh man okay here we go let's keep trying your best to make sure you have this nice and coat it with the flower like it is okay so over here my pan is just starting to warm up I'm gonna turn it up just a little until we start to see this butter right here turn nice and bubbly once it turns nice and bubbly that's when we'll add or liver be right back everyone okay everyone our butter is nice and bubbly this is exactly what I was looking for now you can shake off your liver pieces and just put them in just like so ever so gently okay turn that up on a medium-high we're gonna get these nice and golden brown just like this just lay them in there and let them be you don't have to go in messing with them with a fork or with the spatula just let them be and they'll be just fine okay once it starts to brown up you'll start to see a golden brown ring around the bottom once you see that golden brown ring what that will do is indicate and let you know hey I'm ready to be turned I'm nice and golden brown on this side okay so you'll know you don't want to risk getting anyone sick or spreading bacteria so you wash your hands all right so I've just done that wiping my calendar down a little bit I'm gonna turn this heat up a little bit higher once I see a nice golden brown color I'll come back and then we'll flip these be right back everyone okay everyone our liver has cups for just about five minutes let's go ahead and give it a turn oh oh yeah I'm really cooking in this kitchen guys you hear me if she never saw my channel before I check my cooking out hey I'm really cooking in here absolutely I am I appreciate sharing my recipes with you all okay everybody so I flipped the liver over I put the video on pause and my husband runs in here and he's giving me hugs and I just put the video on pause all right so here's what we're gonna do we have that side Brown the other side is getting nice and brown what I like to do at this point is go ahead and put our peppers in alright just like this and I like to do these circles of the peppers and onions I would suggest that it looks more beautiful the Rings and now the livers not done yet it might look like it's done but it's not done liver will tend to be pink in the inside if you don't cook it the right way okay so now all right and right here I've taken one and a half cups of water and three teaspoons of cornstarch and I've just mixed it well this will be my sickening agent for the gravy alright this what is this right here is what you call a cornstarch slurry and literally when you put it in whatever broke that you're making it will thicken up right before your eyes it's a very simple technique and so easy now this here the beef Boyan cube that I had it was a soft Boyan cube I just kind of mushed it up cuz this is gonna go on our gravy and it's going to be so much flavor if you don't have beef Boyan cube feel free to use chicken boy on cube that's just fine absolutely it is it's okay okay so what we want to do at this point we're gonna go ahead and the rest of our says on packets alright we're gonna use this that's why we saved it we're gonna use it in our gravy let's go ahead and start putting well I tell you what let's go ahead and push some of your onions and peppers down so that they can start to cook a little bit before we put our cornstarch slurry in okay but I don't like my onions and peppers cook very very well I like them to still have some crunch to them alright so we'll just bring them here so they can start softening up just a little and then here in about five minutes well pour cornstarch slurry in how much do I put in Gina just put it in until you're happy with the desired amount of gravy that you're gonna have absolutely you don't have to use all of that but if you like a whole whole whole lot of gravy then you can use all of it okay so my onions and peppers are starting to get nice and soft start stirring slurry stir it up a little bit stir it up you start pouring it right on the side just like so okay oh absolutely I love that sizzle and then we're gonna go in with our soy sauce now this slurry will help aid and cook your onions and peppers and your lips your liver is just nicely nestled down into this okay here's what we're gonna do put you some soy sauce in alright just like this not too much either guys there's low-sodium soy sauce if you'd like alright that's gonna give you that gravy color that you're looking for okay and it's gonna give a beautiful flavor also okay looks like I would like to have more gravy so I'm gonna make some more slurry okay okay meanwhile I'm gonna turn this down while I make another cornstarch slurry this is very simple here check me out guys I have water I'm just gonna put some cornstarch in just like so just mix that bad boy up this is the cookin er the magic thickener alright make sure it's well incorporate it in your port right in okay just like that now our size own you put that sazelin in there oh yes absolutely when I tell you all we are flavouring this food we layer the flavors in this kitchen we're gonna go in with that beef for you and we're just gonna disperse it evenly throughout the gravy all right now this will simmer oh my word hmm I got my rice done already guys tonight we are having smothered liver and onions over white rice I'm gonna make some mouths water tonight you hear me all you liver lovers out there I know you're out there now so let me tell you all okay so I'm gonna taste this gravy really quick and it'll thicken up here in a second and I'll show you all so when I met my husband do you all want to taste this you can taste it if you want taste right there okay Oh beautiful yes man does that taste good I I'm so excited look look one with just a little bit a little bit more soy sauce just a tad bit okay so when I met my husband and I was doing all that cooking that I was doing and showing him everything that I knew how to make we came across liver and he said oh no ha ha he said I don't do liver I don't like it and I'm thinking like do you not like it or are you just saying you don't like it and you've never tried it he's like oh no uh-uh I don't I don't eat it and so one day I never tried to push him to eat it one day I was cooking liver you know it wasn't for him it was for me he says oh my gosh girl like what are you cooking and I said um I'm making liver and onions he was like that smells so good it's like the best smell besides fried chicken and I'm like I know right and surely he came up to me he was like let me taste a little bit of that right and he tasted it and he's like oh my goodness he's like this is so good he's like this reminds me of smothered take and he liked it he ate it and so now throughout the years we've been together we've been together a long time and so now throughout the years when I make it he's like let me get some of that so he likes it now so what that tells you is don't knock it until you try it the right way guys there's so many people that makes things the wrong way you know and you have that I'm putting pepper I'm gonna put a little bit of garlic powder so many people that makes things when we're younger and it's not the right way and you just have to have memory stuck in your head and you think um you do not in like it when I was younger you know and our palate changes as we get older also um so I think he had that stuck in his head but since he had it the right way guys he is like give me some of that liver girl and I'm so happy to make it for him yes I am now if you want it to at this point you see how my onions are starting to cook down in this beautiful gravy let me show you just how thick this gravy is can you all see that that's gravy you hear me that is gravy 101 and then look nice and thick and a smothering right over top of these pieces of liver and we're gonna let this liver sit here for at least 20 minutes and just nestle down in this gravy and cook get nice and well done my you know what guys like my mouth is watering so much I know I know you all's mouth has to be watering like it just has to be because mine's is watering alright I'm just stirring everything around I'm gonna let it be in a few minutes I'll be back I'm gonna plate this up I'll let you all know what this tastes like but I want my onions to get done just a little bit more in those peppers I gotta taste those guys oh my goodness that's so good whoo looks like I'm up or just a little bit I hate to waste this I'm a poor little bit of that just so I don't have to waste that much give me a little bit more gravy oh yeah get in there mm-hmm a few minutes guys I'll be back we'll plate this up I'll let you all know what this tastes like be right back okay everyone I'm back just look at this beautiful simmer in a beautiful beautiful nice and bubbly and the onions are just about where I like them see this one right here that's exactly how I like my onions just like that I got this one over here they're still not done yet so we'll flip it over but look at this guy's I mean this is like a pot of gold here I know you all I know every one of you remember your grandma in your grand pop in the kitchen making or eating liver I know you do I know you all have some liver stories for me and I want to hear him you all message me down below let me know your levers story and what you think about liver okay I'm gonna turn this off I'm gonna plate up my rice and then I'll be back okay everyone here is our plate and I just have some rice and on top of our rice it's just dried parsley you all that know me you know I love to use parsley on everything parsley gives such a beautiful flavor another flavor I'm sorry such a beautiful color that I love whoo that's liver okay I'm ready oh my goodness oh my goodness mm-hmm guys you don't even know how excited I am right now hold on I'm grabbing it all right get on there liver hold on I gotta make my plate extra pretty we're gonna do just that I need a nice thumbnail picture for my channel this is paper towel that I'm using just to clean that up a little bit I'm gonna cut a piece of these that's one of these long pieces of liver and I'm gonna put that on there too because I want to eat that too guys I really do hoo-wee get on there just like that oh my word mm-hmm and there's a little piece here I want that to get right on there you must come down on this picture watch this guy's I totally love a good drizzle look at this oh my word my goodness oh now for the peppers for those that love peppers and onions you put you some on there and you put as much as you want on there you hear me guys oh wait I get so excited I know I just get so excited especially when I'm cooking something that I absolutely love oh man all right come on paper towel work with me this right here livers and onions smothered lovers and onions 101 if you all never had this before you better make yourself and let him know Gina young showed you how to make it absolutely now I want to wait a few seconds just to cool down just a little bit because I don't want to burn the daylights out of my mouth I'm gonna put some parsley on top of my meat oh yeah that's what we're wanting let me get a four and we're gonna dig in god bless this meal thank you Jesus for feeding us a meal today thank you Lord for all your blessings taking care of us and keeping us safe in your arms thank you Lord for blessing this youtube channel and all you do for us thank you Lord for this meal amen let's dig in alright here we go here we go alright okay we're gonna get right here I know you all want to taste this meat right here whoo let's go right here mm-hmm and right away let me show you oh yeah let me show ya look at this perfectly done perfectly done I want you all to taste this and let me know what you think guys oh my word taste that oh yeah nice onion that salty has a little bit of crunch but that rawness flavor is cooked out mm-hmm what is perfect look at this guy's look at that oh my goodness mmm taste that rice let's get a good picture in focus beautiful look at that taste that guy's with that nice gravy on you mmm oh man has good taste that again focus beautiful hmm very you gotta taste this again only we're gonna have pepper on it wow this is so good my goodness see this right here a meal like this this is what makes me happy it was so easy to make this meal it didn't take me any time at all it didn't cost anything at all so much fun to make and guys the results oh my gosh this is so good and I'm going in again mm-hmm look at that gravy my word touch a piece of that onion cut you a piece of that meat oh wait get you some rice come on onion I didn't forget about you mmm mmm taste that guy's oh look at that bite absolutely if you all enjoyed this video hey give me a thumbs up if you haven't subscribed make sure you subscribe and make sure you click on that notification bill so that you can be notified every time I upload an all some video and as always god bless each and every one of you thank you all for watching have a great night we'll take one more bite guys look at that my goodness and I want the pepper I want the onion and those of you all that are not fans of onions and peppers don't put them on there that's just fine if you don't like onions and peppers you don't have to put it on there okay but just follow the rest of the recipe hmm all right let's try to get a taste of everything in this bite we've got some rice at the bottom look at this guys taste that my word good night

Channel: In The Kitchen With Gina Young

Views: 84,276

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Id: 6nlXn72nYo0

Length: 31min 33sec (1893 seconds)

Published: Wed Jan 09 2019