Sur Le Gril Chopped Calf Liver Pate Recipes

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SUR LE GRIL CHOPPED CALF LIVER PATE



Sur Le Gril Chopped Calf Liver Pate image

I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.

Provided by Vnut-Beyond Redempt

Categories     Beef Organ Meats

Time P1DT12m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh calf liver
1 egg, hard-cooked, mashed
2 tablespoons salad oil
salt
3 tablespoons butter
pepper, Freshly Ground
1 large Spanish onion, chopped

Steps:

  • With a sharp knife, remove the tough outer membranes from liver.
  • In a heavy skillet, heat oil and add chopped onions.
  • Cook over medium high heat until translucent and golden brown.
  • Remove with a slotted spoon and set aside.
  • Add butter to skillet.
  • Heat until melted.
  • Add liver pieces.
  • Over medium heat, fry liver until just done - 3 minutes on each side.
  • Alternatively, liver can be brushed with butter and broiled.
  • To test for doneness, cut a piece from liver slice.
  • If still pink, continue cooking for 30 - 60 seconds.
  • Overcooking causes the liver to be dry and tough.
  • For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer.
  • For best results, separate the hard cooked whites from yolks and sieve them separately.
  • Set aside.
  • Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder.
  • Grind, then regrind the ground mixture.
  • In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs.
  • Add salt and pepper.
  • Taste and adjust seasoning.
  • If desired, add a few drops of commercial gravy browning liquid to heighten color.
  • Refrigerate for 24 hours before serving.
  • Serve with slices of tomato, cucumber and dark rye bread.

CHOPPED LIVER



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

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 PATE



Chopped Liver Pate image

Chopped Liver Pate is the fancy name for Chopped Liver (Jewish Style) WARNING, THIS RECIPE IS BAD FOR THE HEART, BUT GOOD FOR THE SOUL

Provided by f1diva_7269685

Categories     Spreads

Time 55m

Yield 37 serving(s)

Number Of Ingredients 7

4 (20 ounce) chicken livers
3 sweet onions
6 hard-boiled eggs
salt and black pepper
1 cup chicken fat
1/2 cup vegetable oil
1 sweet onion

Steps:

  • The most important part of cooking with an iron skillet is to heat the pan first without any fat inside. When it is really hot, add your chicken fat ) shmaltz. Turn down the heat to simmer. I play with the gas burner while cooking, up and down according to the heat in the pan. If you notice the oil burning, turn down the heat. I immediately add the chopped onions after I added the oil. Keep stirring with a wooden spoon. The onions will turn translucent. If there is not enough shmaltz oil in the pan add a little vegtable oil and continue cooking the onions. Try not to overcook the onions. Take them out before they turn brown. While this is going on, rinse the livers under cold water and drain. After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion. Then add a little more shmalltz to the pan and some livers. Do not crowd the pan. Cook livers one pan at a time. I constantly keep turning the livers. I cut into the liver to see if it is done. It should be cooked all the way thru just not burned. Next, combine the livers and the onions in a bowl. In the cuisinart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistancy. I like it soft like a pate. Do this until all of the liver and onions are finely mashed. I then combine the pate with the hand chopped onions. Add salt and pepper to taste. I like the pate to be slightly more peppery. It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs. During passover, you can eat this with matzah or serve with crackers. Place in refrigerator immediately after preparation for at least a few hours in a sealed container. I enjoy the liver after it is removed from the frig for 20 minute Happy Cooking!

Nutrition Facts : Calories 166.2, Fat 12.3, SaturatedFat 3.3, Cholesterol 246.4, Sodium 54, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 11.5

CRISP LEMON CALF LIVER



Crisp Lemon Calf Liver image

I know, I know, some of you can't tolerate liver but for those of us that love it try this recipe! The liver comes out crisp and has a wonderful flavor with just a hint of lemon. Even kids have been known to like it. Substitute Chicken livers if you wish.

Provided by Bergy

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

6 slices bacon
1/4 cup all-purpose flour
2 teaspoons dried dill weed
salt and pepper
1/2 lb calf liver, cut into bite size bits
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon lemon zest, grated

Steps:

  • Cook bacon until crisp.
  • Drain on paper towel.
  • You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
  • Crumble bacon.
  • Combine flour, dill, salt& pepper in a paper bag.
  • Add liver and coat well, shake off any excess flour.
  • Fry liver in the "bacon" skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
  • Remove liver but keep warm.
  • Discard fat from skillet but do not scrape the pan.
  • Over medium heat melt butter scraping in all the brown bits.
  • Stir in lemon juice, parsley and crumbled bacon.
  • Put liver back in the pan to ensure it is hot.
  • Sprinkle with grated lemon and enjoy.

CALF LIVER WITH HERBS - LEVERPOSTEJ MED KRYDDERIER



Calf Liver With Herbs - Leverpostej Med Krydderier image

Make and share this Calf Liver With Herbs - Leverpostej Med Krydderier recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons butter
1 1/2 lbs calf liver
6 slices bacon
1 onion, minced
2 tablespoons lemon juice
2 tablespoons thyme
1 tablespoon marjoram
2 tablespoons basil
1 tablespoon rosemary
salt
pepper
3/4 cup dry white wine

Steps:

  • Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides.
  • Remove and place on an oven-proof platter.
  • Grill hte bacon and place on top of the liver.
  • Melt the rest of the butter in the skillet.
  • Add the remaining ingredients.
  • Let come to a boil.
  • Pour over the liver and bacon.
  • Place the platter in a preheated 300º oven for 20 minutes.
  • Serve at once.

CALF LIVER STROGANOFF



Calf Liver Stroganoff image

Make and share this Calf Liver Stroganoff recipe from Food.com.

Provided by Gerry sans Sanddunes

Categories     Beef Organ Meats

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
2 onions, peeled and sliced
1 garlic clove, minced
8 ounces mushrooms, halved
1 lb calf liver, cut into strips then floured
1 cup beef stock
1/2 cup red wine
1 cup sour cream
1 tablespoon Dijon mustard

Steps:

  • Heat the oil.
  • Fry garlic and onions until softened.
  • Add mushrooms, and brown lightly.
  • Remove vegetables from pan.
  • Add liver to pan and fry for a few minutes.
  • Return vegetables to pan.
  • Add the stock and wine.
  • Simmer for 15 minutes.
  • Remove from heat and stir in sour cream and mustard.
  • Serve.

Nutrition Facts : Calories 379.7, Fat 21.4, SaturatedFat 9.9, Cholesterol 402.7, Sodium 360.9, Carbohydrate 14.5, Fiber 1.5, Sugar 3.7, Protein 27.5

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