Beef and Chicken Liver

I'm trying to use more organ meats for my family. The easiest and most available is beef liver, and chicken livers. Most recipes call for breading them, but I have had delicious results from marinating in oil and lemon juice. Then sauté them in a fair amount of olive oil, HOT, for a short while. Beef liver about 3/8" thick is done in 2 minutes per side. The chicken livers I divide in two before cooking. Then sauté some onions, and combine the meat with the onions just before serving. Beef heart is good too, and especially good as a shish kebab ingredient. I also fix kidney and sweetbreads (pancreas), but they are more trouble, and also harder to find in the supermarket. Sweetbreads are so good, that some of my kids have requested them as a birthday dinner!

From: Michael (mrbuji at WHIDBEY.NET)