Calf's liver done with Fegato alla Veneziana as an inspiration, served with wild rice.
Fresh calf's liver, cut into slices, marinated briefly w/ ground black pepper, some rice bran oil, a splash of Hotel Tango gin and a wee splash of hon-mirin. :-) The remainder of the batch of balsamic glazed Cipollini onions (from here) with the juices and sauce added to a pan w/ EV olive oil on moderate heat, most f them cut into two w/ a spatula, tossed around briefly then the liver slices added in. Heat turned to high, everything tossed/stirred around briefly, a splash more gin went in plus lots of chopped Italian parsley, some sea salt, and stuff tossed/stirred till the liver was just barely cooked w/ some pinkishness/bloodiness retained. Served over wild rice [Bineshii] prepared just beforehand (simply simmered in salted water then drained).
Sautéed mustard greens.
I used "pull mustard", 雪裡紅.
