Chopped Liver The Real Mccoy Food

CHOPPED LIVER THE REAL MCCOY

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
• Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
• Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

MOCK CHOPPED LIVER

Steps:

• Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
• Heat oil in skillet, saute onion until it becomes translucent.
• In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

CHOPPED LIVER

Steps:

• Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
• In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

GRANDMA'S CHOPPED LIVER

Steps:

• Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
• Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.
• While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.
• Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.

GRANDMA REGGIE’S CHOPPED LIVER

Steps:

• Cook onions in oil with 3 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden brown, about 15 minutes, then transfer to a bowl. Cook chicken livers with water in covered skillet over medium-low heat, stirring occasionally, until just cooked through, about 8 minutes. Transfer livers to a plate and cool to room temperature. Discard liquid.
• Grind livers through meat grinder into bowl. Then grind eggs into bowl.
• Add onions to liver and stir mixture well. If mixture is crumbly, add 1 to 2 tablespoons of vegetable oil to make creamy. Season with salt.Add onions to liver and stir mixture well.

REAL MCCOY CHILI

Steps:

• Saute meat,onion celery, with the garlic. Drain. In a large sauce pan combine all ingredients. Simmer for at leat two hours. I put in crock pot and simmer on low for 6 hours.

CHOPPED LIVER

Steps:

• Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
• Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
• Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
• Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.

MIRJ'S HEART-ATTACK-ON-A-PLATE CHOPPED CHICKEN LIVER

Steps:

• Cook the livers until done in any way you prefer.
• I grill them under the broiler.
• Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
• You have to babysit the onions, constantly stirring, so they don't burn.
• This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
• With the steel knife, grind the livers in a food processor.
• Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
• Add the onions and any extra oil from the bottom of the pot.
• Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
• Add salt and pepper to taste.
• You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
• Whirl everything around in the food processor until it reaches the consistency you want.
• Some people prefer it coarse, some like it very fine, almost pate-like.
• Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
• Serve with crackers or challah.
• Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.

SECOND AVENUE DELI'S CHOPPED LIVER

Steps:

• Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
• In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
• In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.