|Menu variety! Lamb's liver in an onion sauce spiked with Sherry.|
Searching the cold locker for turkey drumsticks at the supermarket, I discovered a section of meats that I had never before explored—los despojos or casquería—variety meats or offal. Brains, kidneys, tripe, sweetbreads, pigs’ feet, chicken’s blood, giblets.
I’ll have to work up to brains. For now, lamb’s liver is a good starting point. I like liver (except for pork liver, which for some reason, I took a dislike to), so it will give me some menu variety without being too challenging.
This is a Spanish version of “liver and onions.” The onions cook slowly, melting into the sauce. The liver, however, doesn’t need to cook more than a few minutes. It’s best if still a little pink. If lamb's liver is not available, use calves' liver in its place. Sherry is added at the very end of the cooking. Best is an oloroso-seco or amontillado, but, if not available, fino Sherry is fine.
|Tender and savory liver is not so challenging. Spanish style, it's served with patatas fritas, fries.|
|Add Sherry to the sauce at the very end, so its flavor persists.|