TRADITIONAL JEWISH CHOPPED LIVER
Loaded with history and all anecdotal jokes aside, chopped liver is one of the quintessential Jewish dishes, just reading the recipe will make you interested.
Provided by Jamie Geller
Categories Appetizers
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Bring small saucepan of water with eggs to a boil. Turn off the heat, cover the pan, and set the timer for 9 minutes. Once timer has gone off, plunge eggs under cold water and cool completely. Peel and set aside. Cook onion in a sauté pan, with 2 tablespoons of schmaltz, over medium heat until medium golden brown and very soft. Add chicken livers and stir to combine. Turn off heat and add brandy and thyme. Turn heat on low (be careful as the brandy might ignite) and cook until all brandy has been absorbed or evaporated. Remove thyme and process mixture plus remaining schmaltz in food processor until creamy and smooth. Adjust seasoning with salt and pepper. Transfer liver to a decorative bowl or platter and chill at least 1 hour. Garnish as desired and serve with matzo or thinly sliced rye bread. If you can't find kashered chicken livers see how it's done:
Nutrition Facts :
NANA'S CHOPPED LIVER
This classic recipe remains in style and delicious with simple, tried and true ingredients. Beef liver is ground with sauteed onions and hard-boiled eggs into a creamy spread worthy of a first course on a bed of crisp lettuce or as everyone's favorite dip with crackers or crusty rye bread.
Provided by Jodi Luber
Categories Appetizer
Time 2h30m
Number Of Ingredients 5
Steps:
- Heat vegetable oil in large skillet over medium heat. Brown liver on both sides (about 5 minutes per side). When the liver is done, set aside in glass dish. Allow the liver to cool for about 15 minutes and then chill in the refrigerator for 1-2 hours, covered, or overnight.
- While liver is cooling on counter, cook onions on medium heat in the same pan. Add more oil if necessary. Onions should cook until they are translucent and soft, but not brown, approximately 5-10 minutes. When finished, set aside in a separate dish and let cool in refrigerator until you are ready to process the liver.
- Reserve oil from frying pan and store in airtight container. You do not need to refrigerate this.
- Cook and peel two hard boiled eggs. Let cool, then mashed them. Remove liver from refrigerator.
- Prepare meat grinder. Alternate putting liver and onions in grinder. Add some mashed eggs in between. Add salt and pepper to taste. If the liver is not smooth enough to your liking, either add some of the reserved oil or some fresh vegetable oil to achieve your desired consistency.
- Put the chopped liver in a large bowl and chill overnight in the refrigerator. Serve the next day.
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
CHOPPED LIVER ON MATZO
I'm just guessing here, but I feel like "chopped liver" will never be my most popular recipe. I do love to eat it, and for those who feel the same way, "Hello, nice to meet you!" It's not much to look at, but at least one of you will become a fan after spreading this funky, savory mixture onto a salted matzo with a sprinkle of parsley and lemon juice. (I'm hoping that person is you.) It won't keep very long (it's best within 24 hours), but that's why this version makes the perfect snackable amount.
Provided by Alison Roman
Categories poultry, appetizer
Time 30m
Yield 6 to 8 servings (about 1 cup)
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons chicken fat in a medium skillet over high heat. Add chicken livers, spacing them out so they brown instead of steam, and season with salt and pepper. Cook, without disturbing, until browned on one side, 2 to 3 minutes.
- Using tongs or a spatula, flip livers until browned on the other side, another 2 to 3 minutes. Remove from heat and transfer livers to a plate.
- Return skillet to medium-high heat. Add 2 tablespoons chicken fat, along with the sliced shallots. Season with salt and pepper and cook, tossing occasionally, until the shallots are deeply browned and completely tender, 5 to 8 minutes. Add wine and cook until reduced almost completely (shallots will look very jammy), 1 or 2 minutes. Remove from heat.
- Finely chop livers and shallots and combine in a medium bowl along with remaining 2 tablespoons fat. Season with salt and pepper. Place in a small bowl or serving vessel and top with flaky salt and parsley. Serve with matzo and lemon for squeezing over.
JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Chicken Livers
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
- In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
- Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
- Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
- Serve with toast, crackers, or mazto and cornichons.
CHOPPED CHICKEN LIVER
My secret ingredient for delicious chopped chicken livers is baharat, a Turkish blend of warm, sweet spices that work particularly well with offal.
Provided by Michael Solomonov
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Remove the membrane from the livers. Cure them overnight with the salt and baharat. The next day, place livers in a pan, drizzle with 1 tablespoon olive oil, and broil until the livers are golden brown and cooked through, approximately 15 minutes. While the livers are roasting, slice the onion, drizzle with remaining olive oil, and add a large pinch of salt. Cook over low heat in a pan until very caramelized, about 1 hour.
- When onions are soft, deeply brown, and caramelized, add sherry vinegar and reduce to dry.
- Add livers, caramelized onions, halved hard-boiled eggs, and a pinch of salt to a food processor and purée to desired consistency. Serve on rye toast, garnished with hard-boiled egg, raw onion, and dill.
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