CHOPPED LIVER SANDWICHES
Raisin bread lends sweetness to a chopped liver sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Melt butter in a medium saute pan over medium heat. Season liver with salt and pepper, and dust with flour, shaking off excess. Cook liver until golden brown and no longer pink in center, about 4 minutes per side. Transfer to a plate, and let cool; reserve pan.
- Cook onion in reserved pan until tender, 4 to 5 minutes. Transfer onion to a medium bowl, and let cool completely. Chop liver, and add to onion. Stir in mayonnaise, and egg whites, and season with salt and pepper. Refrigerate 30 minutes (or up to 1 day).
- Spread mayonnaise on 4 slices of bread. Divide chopped liver and arugula or watercress among bread slices. Sandwich with remaining bread.
LIVER SANDWICH SPREAD
Steps:
- 1. Steam the liver for 25 minutes in a tightly covered pan.
- 2. Cool and put the liver through a meat grinder. I just pulsed it a few times in the food processor. Mince eggs.
- 3. Brown the onions in melted butter. Mix all ingredients together, season with salt and pepper.
- 4. Store in the fridge in an air tight container until ready to use.
- 5. Spread on bread or toast.
- 6. Enjoy!
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
CHOPPED LIVER
This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes about 3 pounds
Number Of Ingredients 7
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.
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.
CHOPPED LIVER THE REAL MCCOY
No recipe site is complete without a real recipe for real chopped liver. This makes for a great appetizer or spread for a pastrami and corned beef sandwich.
Provided by LRUTENBERG
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 3 g, Cholesterol 175.7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 1.7 g, Sodium 239.3 mg, Sugar 0.9 g
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