Liver & Onions With German Potato Salad, Bacon Fried Brussel Sprouts, Pickled Red Cabbage and Buttered Mushrooms With Sliced Jalapenos

Gathering the Ingredients

Ingredients:

• Liver
• Bacon
• Vinegar
• Olive Oil
• Butter
• 2 Onions - 1 Chopped - 1 Sliced
• Garlic - 3 Cloves Chopped fine
• Brussel Sprouts
• White Button Mushrooms
• Jalapeños
• Red Cabbage
• Potatoes - I used Trader Joe's Baby Red, Gold and Purple- so cool!
• Garlic Powder
• Parsley
• Salt 
• Pepper
• Cornstarch
• Cold Water
• Stevia

Get the bacon frying.

Wash the Brussel Sprouts, Potatoes and Cabbage.

 Rinse and then clean the Brussel Sprouts by chopping off the end of the stem and peeling some of the outer leaves off.  Slice them in half and wash them again.  Rinse the whole head of Red Cabbage well, shred it and then rewash.  Rinse the baby potatoes (I love the red, gold and purple colors) and slice into 1/4 inch slices, place in cold water and set aside.

Pickled Cabbage

Prepare the Pickled Cabbage:

Sprinkle a good amount of salt and pepper,  then drizzle vinegar and olive oil over the shredded red cabbage and place in fridge to chill and pickle itself.

German Potato Salad

Once the bacon is done cooking, remove it onto a plate, retaining the fat in your pan.  Add the Brussel Sprouts to the pan and stir fry them very quickly, 1 to 2 minutes.  Remove them and keep in a covered dish to keep them warm.  Next add a few tablespoons of butter and the drained potatoes to your pan.  When the potatoes are tender add the chopped onion and the garlic.  Sprinkle a little garlic powder, parsley, salt, pepper and pour vinegar (1/4 cup to 1 cup depending on how sour you want it). Add 1 or 2 mini scoops of 100% Organic Stevia Powder to sweeten.  Just a few minutes before serving add 1 Cup cold water (with 1 Tbs. cornstarch stirred into it) to thicken up the vinegar/butter/bacon fat and to make a light sauce.

Adding the Onions to the Liver

About half-way through cooking your potatoes (above) add a few Tbs. of  butter to a heated iron skillet and throw in the liver.  Brown nicely on each side before adding your sliced onions.  Cover and let simmer.  Right before you add the cold water/ cornstarch mix to your potatoes, exchange the onions to the bottom of your pan and put the liver on top of the onions so that the onions will caramelize on the bottom of the pan.

Button Mushrooms with Jalapeños

In the meantime, rinse and clean the mushrooms by chopping a small portion of the stems off the end of the mushrooms and washing them well by gently cleaning each mushroom by hand.  Wash the jalapeños and chop into slices (you may remove the seeds if they are too hot).  Put them into a microwave safe bowl with butter and cook on high for 2-3 minutes.

You may want to pop the Brussel Sprouts in the microwave for a minute before serving.

Voilà:  Liver and Caramelized Red Onion with Mustard; Hot German Potato Salad with Red, Gold, and Purple Baby Potatoes; Bacon Stir Fried Brussel Sprouts; Buttered White Button Mushrooms with Jalapeño slices; Pickled Red Cabbage Salad.  Enjoy!

Liver & Onions with German Potato Salad, Bacon Fried Brussel Sprouts & Pickled Red Cabbage