Chef Emeril Lagasse's calf's liver with bacon, caramelized onions and sherry gets high marks from reviewers. To make 2/3 cup of Emeril's essence Creole seasoning needed for his recipe, combine 2 1/2 tablespoons paprika with 2 tablespoons each salt and garlic powder. Add in 1 tablespoon each of black pepper, onion powder, cayenne pepper, dried oregano and dried thyme.
Make Emeril's dish by placing 2 pounds calf's liver, cut into six pieces, into a large glass baking dish. Pour 1 cup milk over the liver, and let sit for 20 minutes. In a large skillet, cook 8 slices bacon, cut into 1/2-inch pieces, in 3 tablespoons unsalted butter for six minutes. Drain bacon on paper towels, and reserve 3 tablespoons fat in pan. Add 2 thinly sliced large onions to the same pan, add salt and pepper to taste, and cook for 10 minutes.
Combine the onions and bacon in a bowl. Remove the liver from the milk, pat dry, and discard the milk. In a large zip-top plastic bag, combine the liver with 3/4 cups all-purpose flour, 1 teaspoon essence seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Coat liver pieces in batches, and transfer to a baking sheet. Cook the liver for two minutes per side in 2 tablespoons reserved fat.
Turn over the liver in skillet, removing the pan from heat. Add 1 cup dry sherry, 1 tablespoon beef broth and flambé for two minutes.