Easy Chopped Chicken Liver Recipe Recipes Recipe For Shrimp

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.

CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE

Steps:

• If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
• If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
• Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
• Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
• Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.

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.

CHOPPED LIVER

Steps:

• Melt all but one tablespoon of the chicken fat in a large, heavy skillet. Add the onions and saute over medium-low heat until they are golden and just beginning to brown around the edges. Stir the onions frequently so they will cook evenly. Remove the onions from the pan and set aside in a dish, draining as much of the fat as possible back into the pan.
• Trim the chicken livers of any connective tissue or membranes and pat them dry with paper towels. Saute the livers in the fat left in the pan over medium heat until they are lightly browned on the outside and no longer pink in the middle. Remove from heat.
• Combine the livers, including all the pan drippings, with the onions, hard-cooked eggs and cracklings (if you are using them) in a bowl. Finely chop all the ingredients either by hand, by putting them through a meat grinder or by placing them in a food processor and pulsing them briefly to a medium-coarse texture.
• Season the mixture to taste with salt and pepper and add the remaining tablespoon of chicken fat. Cover and serve within two hours or refrigerate but allow to come to room temperature before serving.

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.

THE BEST EASY CHICKEN LIVER'S

Steps:

• 1. Rince chicken liver's and trim off the stringy membrane and cut liver's into bite size.
• 2. Place in a bowl or plate and cover with flour
• 3. Meanwhile, place a stick of butter in a lg. frying pan on med-high heat to melt.
• 4. Place pieces of liver in hot butter to fill the pan.
• 5. Meanwhile, place 2 cups of water in a sauce pan with 2 tablespoons of butter and bring to a boil.
• 6. Add instant rice, cover and take off burner and set aside.
• 7. Turn liver's over to brown on both sides. When they are browned on both side add soy sauce and continue to brown for a few minutes and turn livers over to coat the other side. Coating will become crispy. Lower heat and place a lid on the pan while you dish out the rice on each plate to be served.
• 8. Take livers off of stove and spoon on top of rice along with some of the "butter/soy sauce". Serve hot.

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.

CHICKEN LIVER ON TOAST

Steps:

• Melt the butter over medium heat in a large sauté pan. Add the onion and cook, stirring often, until it is soft but not brown, about 10 minutes. Add the chicken livers and chipotle and cook until the livers are lightly browned, an additional 10 minutes or so. Add the wine, and cook until there are only a few tablespoons of liquid remaining, about 15 to 20 minutes.
• Transfer the liver to a food processor and pulse until the sauce is blended and a little lumpy. Season to taste with salt and pepper.
• Put the mixture into small ramekins and place, covered, in the refrigerator to cool and set.
• Spread on grilled or toasted peasant bread.

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.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

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.

CHOPPED CHICKEN LIVER

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.

CHOPPED & CHILLED CHICKEN LIVER

Steps:

• Melt 1/4 cup oil in skillet.
• Add onions and saute' for approximately 10 minutes or until they are caramelized.
• Remove and set aside.
• Melt remaining oil in same skillet.
• Saute' livers for 10 minutes, stirring occasionally.
• Chop, or mash, livers to desired consistency.
• Add the onions and eggs and mix together.
• Add salt and pepper, to taste.
• Mix well and chill.
• Serve at room temperature.