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Marination: 3 hours: drenched the calf liver in a cup of apple cider vinegar. added fresh leaves of sage. added Worcestershire sauce. added salt and pepper and basil leaves.

Prep: squeezed the liver of liquid using paper towel. ripped into small pieces (like carne asada) Chopped up onions and seasoned with salt + pepper +sage.

Cooking: sautéed onions, added Worcestershire sauce to carmalize. placed onions aside. placed pieces of liver in frying pan. cooked 1 minute on each side then added onions back in

Taste: The marination in apple cider vinegar made the flavor less intense. The sage gave it an earthy sweetness to mask the bitterness. The onions also gave it a sweeter flavor. The Worcestershire sauce also helped.

Satisfaction: I was overall satisfied with the results. It was similar to carne asada steak (cheaper). The sage was the key element in making the dish worthwhile.

Suggestions: Might consider marinating the liver longer. Would add mushrooms, spinach or cheese to make it more complex.

Notes: Use calf liver instead of beef liver. Buy frozen instead of refrigerated. Soak in vinegar to reduce the intensity. Season as needed to heighten the flavor profile.