Chopped Liver Eggs And Onions Recipes

CHOPPED LIVER RECIPE

Steps:

• Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl.
• Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes.
• Add the garlic and cook a few more seconds, just until no longer raw. Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.
• Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy.*
• Again, use the spatula to transfer the skillet contents, including the livers, the oil, and any tasty bits left on the bottom of the skillet, to the food processor.
• Add the salt and pepper. Process briefly, about 30 seconds, stopping once to scrape the sides and bottom with a spatula. You don't want the chopped liver to be as smooth as a liver pate. It should have a bit more texture to it.
• Transfer the chopped liver to a serving dish. Cover and keep in the fridge for at least two hours, allowing the flavors to meld. Don't eat it when still warm! It won't be very good. It needs time to develop its deep flavor. Its flavor, as well as its texture, greatly improves after a rest in the fridge.

"WHAT AM I...?" CHOPPED LIVER WITH SCHMALTZ FRIED ONIONS

Steps:

• In a skillet over medium heat, saute the chicken skin until it releases its fat and the fat begins to turn golden brown, about 20 minutes. Remove the chicken skin and pour off half of the rendered fat, or schmaltz.
• Add the onions to the pan with the remaining chicken fat and cook until the onions are translucent, tender, and caramelized, about 10 minutes. Season with salt, to taste. Remove half of the onions from the pan and set aside. Raise the heat to medium-high and add the reserved chicken fat and chicken livers to the remaining onions. Saute the livers, turning once, until cooked on the outside but still lightly pink inside, about 5 minutes. Roughly chop the chicken livers by hand and season with salt and cracked black pepper. Spoon the chopped liver onto matzo and top with minced egg and the reserved schmaltz fried onions.

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.

SIMPLE CHOPPED LIVER

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.

MY CHOPPED CHICKEN LIVER

Steps:

• In microwave, cook chicken livers and fat until done, about 5 minutes (use a pie dish).
• Remove livers with a slotted spoon, add onions and microwave until cooked, about 3 minutes.
• Meanwhile hard boil eggs in saucepan until done.
• Add livers, fat and onions to food processor; pulse until all ingredients are chopped fine.
• Mash eggs and add seasoning. Add liver mixture to egg mixture.
• Serve chopped liver on greens, surrounded by tomatoes, and lettuce. Serve with toast points or crackers.

CHOPPED LIVER

Steps:

• Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavor of the onion. Either pour the mixture into a food processor and process to a coarse or smooth paste with the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoop into a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reserving a little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moisten the mixture with some wine, brandy, or chicken stock, and season to taste with salt and pepper. Cover with plastic wrap and chill until needed. Serve in scoops on individual plates topped with a little grated egg and paprika for color, and generous pieces of fresh Friday-night challah.
• To make gribenes and schmaltz
• Remove the spare fat from a raw chicken and place in a pan. (There is usually a lump of fat around the neck, in an older bird at least.) Add 1 cup (8 oz) dairy-free margarine, 1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden color). Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set over very low heat and cook for 1 1/2-2 hours until all of the fat has been rendered gently out of the chicken skin. Remove the skin from the pan and drain on paper towels to form gribenes or crackling. Pour the fat (schmaltz) into a heavy-duty glass dish and store in the fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.
• The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes in the fridge.

NOT YOUR GRANDMA'S CHOPPED CHICKEN LIVER

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.

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.

MOCK CHOPPED LIVER- WALNUTS AND PAREVE

Steps:

• Sautee chopped onion in olive oil on low heat until onion is clear in color. Let cool.
• Add eggs, nuts, and onion to cuisine art and puree.
• Sprinkle paprika over top.
• Serve with crackers, carrots, celery, or chips.
• Enjoy!