SIMPLE CHOPPED LIVER
A simple and delicious chopped liver! My family looks forward to finding this on our table during special holidays.
Provided by KarenTheMiltch
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h40m
Yield 8
Number Of Ingredients 6
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 and chop once cold.
- Meanwhile, heat the canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 5 to 10 minutes more. Place onion on a plate and set aside. Stir chicken livers into the same skillet. Cook until no longer pink in the center and the juices run clear. Place chicken livers on the same plate as the onions and allow to cool completely.
- Place chicken livers and onion in a food processor. Process until desired texture is achieved. Place liver mixture into a bowl and season with salt and sugar. Stir in the chopped eggs. Chill before serving.
Nutrition Facts : Calories 121 calories, Carbohydrate 3.1 g, Cholesterol 251.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 46.2 mg, Sugar 1.4 g
NOT YOUR GRANDMA'S CHOPPED CHICKEN LIVER
After working this recipe for years, it's finally ready to share. Suspect even those who don't enjoy liver might change their minds after tasting this on homemade crackers, toast, or bagels. I like it for light summer lunches or as an appetizer. The reduced bourbon/vermouth deglazing step adds an adult zing that rocks my world. Garnish with fresh herb sprigs or cucumber slices.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Add sugar, stir, and saute until onions are softened and lightly browned, about 5 minutes more. Transfer onions to a food processor, leaving as much butter in the pan as you can.
- Fry livers in the hot butter until lightly browned on 1 side, about 4 minutes. Turn and continue frying until slightly pink in the center, 3 to 4 minutes more. Add livers to the food processor with the onions.
- Pour bourbon into the same skillet and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Boil until thickened and reduced by half, about 6 minutes. Pour liquid into the food processor.
- Combine eggs, thyme, salt, and pepper in the food processor with the liver mixture. Process until smooth.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 2 g, Cholesterol 147.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 113.9 mg, Sugar 1.3 g
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.
AUTHENTIC DELI-STYLE CHOPPED LIVER
Steps:
- Cut the onion in med/thin rounds. Rinse the liver very quickly under cold water and pat dry with paper towel. Hard boil the eggs for approximately 12 minutes, cool and shell. Saute the onion until it just starts to caramelize (place in heavy bottomed skillet, add 2 Tbs water, 3 Tbs Schmaltz - cover and cook over medium heat for ten minutes - remove lid and continue cooking for approximately 25 minutes). Remove from pan and when at room temperature place in fridge for a couple of hours covered. Cut liver into 4" squares. Saute each liver type separately as they have different cooking times - with each type in 2 Tbs Schmaltz. Don't overcook - just until all interior pink disappears. Place on platter - bring to room temperature - cover and place in fridge along with onions and hard boiled eggs for the two hours. Either place ingredients in wooden bowl and 'huck' until desired texture or use meat grinder attached to mixmaster. Add 1-2 Tbs liquid schmaltz, salt, and pepper. DO NOT OVERMIX! Return to fridge for an hour and bring out 1/2 hour before serving. Serve on bed of lettuce with radish roses. *The secret is to keep tasting the mixture which will tell you how much schmaltz and salt and pepper you need. Add the schmaltz melted when adding to the final mix.
SECOND AVENUE DELI'S CHOPPED LIVER
Though the above is the official Second Avenue Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver. This recipe has been adapted from "The Second Avenue Deli Cookbook" by Sharon Lebewohl and Rena Bulkin. © 1999. Reprinted by permission.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
More about "authentic deli style chopped liver recipes"
TRADITIONAL JEWISH CHOPPED LIVER - JAMIE GELLER
From jamiegeller.com
Cuisine Ashkenazi, Jewish FoodCategory AppetizersServings 8Total Time 40 mins
- 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.
SARGE'S DELI RECIPES: CHOPPED LIVER | SARGE'S DELI
From sargesdeli.com
CHOPPED LIVER RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CHOPPED LIVER RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
CHOPPED LIVER | RECIPE - KOSHER.COM
From kosher.com
NANA'S KOSHER PERFECT CHOPPED LIVER | KOSHER AND JEWISH …
From thejewishkitchen.com
CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE - SERIOUS …
From seriouseats.com
CHOPPED LIVER | MY JEWISH LEARNING
From myjewishlearning.com
TRADITIONAL CHOPPED LIVER - JAMIE GELLER
From jamiegeller.com
A TRADITIONAL CHOPPED LIVER RECIPE. FROM OUR FAVORITE …
From cookingnook.com
THE MILE END DELI'S CHOPPED LIVER RECIPE | CTV NEWS
From montreal.ctvnews.ca
JEWISH-STYLE CHICKEN LIVER PâTé RECIPE - THE SPRUCE EATS
From thespruceeats.com
DELI STYLE CHOPPED LIVER – COOKING KETO WITH LEE
From cookingketowithlee.com
5/5 (2)Estimated Reading Time 2 mins
CHOPPED LIVER WITH CARAMELIZED ONIONS RECIPE - SERIOUS EATS
From seriouseats.com
AUTHENTIC JEWISH CHOPPED LIVER RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHOPPED LIVER SANDWICH | TRADITIONAL SANDWICH FROM …
From tasteatlas.com
TRADITIONAL CHOPPED LIVER RECIPE | TASTE MAGAZINE
From taste.co.za
15 BEST CHOPPED LIVER RECIPE IDEAS | CHOPPED LIVER, LIVER RECIPES ...
From pinterest.com
CHOPPED LIVER RECIPE KOSHER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRADITIONAL JEWISH CHOPPED CHICKEN LIVER RECIPE - COOK.ME RECIPES
From cook.me
PIN ON CHOPPED LIVER RECIPE - PINTEREST.CO.UK
From pinterest.co.uk
CHOPPED LIVER RECIPE CHOPPED LIVER - ROCK OF ISRAEL
From rockofisrael.org
TRADITIONAL CHOPPED LIVER - YOUTUBE
From youtube.com
THE ZIMMERN FAMILY’S CHOPPED CHICKEN LIVER RECIPE
From foodandwine.com
CHOPPED LIVER AS GOOD AS BUBBE'S - ALL WAYS DELICIOUS
From allwaysdelicious.com
CHOPPED CHICKEN LIVER RECIPE JEWISH : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHOPPED CHICKEN LIVER | BEYONDGUMBO
From beyondgumbo.com
PIN ON CHOPPED LIVER RECIPE - PINTEREST.COM
From pinterest.com
JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS - PLAIN.RECIPES
From plain.recipes
RECIPES > APPETIZERS > HOW TO MAKE CHOPPED LIVER SPREAD
From mobirecipe.com
CHOPPED LIVER - DOM IN THE KITCHEN
From dominthekitchen.com
CHOPPED LIVER BAND BEST RECIPES
From findrecipes.info
AUTHENTIC JEWISH CHOPPED LIVER BEST RECIPES
From findrecipes.info
HOW TO MAKE SCHMALTZ AND GRIBENES - RECIPE AND TUTORIAL
From toriavey.com
CHOPPED LIVER - TRADITIONAL JEWISH DELI-STYLE LIVER RECIPE - TORI AVEY
From toriavey.com
You'll also love