When Foodgoat goes out of town, Ladygoat goes to town with organ meats!
A lack of squeamishness regarding animal innards happily frees her to enjoy tasty dishes that Foodgoat .... can't quite enjoy to the same extent.
Liver and Onions
(modified from Cooking.com)
Serves 2 (or 1, with leftovers)
~3 tablespoons olive oil
~1 tablespoon butter
2 onions, sliced thin
3/4 to 1 pound calf's liver, cut into thin strips (it's easiest to slice if the liver is frozen)
In a large nonstick frying pan, heat 2 tablespoons of olive oil with 1/2 tablespoon of the butter over medium heat. Add the onions and a bit of salt and cook, stirring occasionally, until the onions are well browned, about 10 to 15 minutes longer. Take them out of the pan.
Sprinkle the liver with salt and pepper. In the same pan, heat the remaining tablespoon oil and 1/2 tablespoon butter over high heat. When the pan is very hot, throw in the liver and stir.
The happy liver place is somewhere between Rosemary's Baby and fried-to-a-crisp, so cook only until just cooked through, which is only about 1 or 2 minutes. Resist overcooking! Because otherwise it will be chewy, grainy, and maybe bitter, and then you might start thinking of it as a cow's poison filter, and then you might not want to eat it anymore.
Remove the liver from the heat, return the onions to the pan, and toss. Serve with rice.