Wanted: "Rockycat's" Chopped Liver Recipe
Rockycat, on Sept 16 in a reply for good chopped liver in Raleigh request, you referred to your recipe from the "2nd Avenue Deli".
Is there a chance I can get that recipe? You can email me at MsMel608@aol.com if it is too long to post. Thanks
CHOPPED LIVER COURTESY OF SECOND AVENUE DELI
1 1/2 pounds beef liver
1 pound chicken liver
corn oil for drizzling
1 tablespoon plus 2 teaspoons corn oil
1 tablespoon plus 2 teaspoons schmaltz (chicken fat)
4 cups onions, coarsely chopped
4 hard-boiled eggs, peeled
1 tablespoon schmaltz (chicken fat)
2 teaspoons salt
1/4 teaspoon pepper
1. Turn on broiler. Rinse liver thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; two tablespoons are ample). Broil 8-10 minutes (keep an eye on it to make sure it doesn't burn). Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Let chill in the refrigerator.
2. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and sauté onions until well browned. Let chill in the refrigerator.
3. In a food processor, combine liver, onions, hard-boiled eggs, 1 tablespoon schmaltz, salt, and pepper, and blend until smooth. You'll have to do it in batches. Chill before serving.
Note: Though the above is the official deli version, some people prefer to use only chicken livers. It makes a lighter, creamier chopped liver.
My recipe is very similar here...my gold 'standard' is the huge bowl of copped liver in the bar at the original Carson's Ribs in Chicago. I use only chix livers, never beef. I also add 4-5 cloves minced garlic and 2 tblsp of fine cognac before food processing. I also find little difference in boiled vs. brolied or sauteed livers so I boil as its easier.
Thanks for copying it out. CH'ers are terrific!
It's a matter of personal taste, but I really prefer the version with a combination of beef and chicken livers. I also use the coarse plate on a food grinder rather than a food processor. All chicken liver and a processor will give you a more pate-like end product. I like the coarser, more haimish style. It brings back memories of my grandmother standing there chopping the livers by hand with a mezzaluna. Of course I'm sure they didn't call it a "mezzaluna" in Romania.
The broiling is necessary if you need your liver to be kosher. It is the only acceptable way to kasher liver. If kashrut isn't an issue then sauteeing is just fine.
Thanks for all the replies.Been searching the net, but think I have the best choices here. I don't know if I prefer beef, chicken or mixed. I'm from Detroit and Guliano's in the hotel across from fairlane mall had a scrumpious recipe that I could not stop eating (about 2o years ago). They changed the recipe and the look was lighter in color and milder in taste. I never enjoyed that as much. I'm thinking I'll try the recipe with the combination first
Regardless of whether you use beef or chicken, I'd recommend sauteeing if it doesn't violate your religious restrictions. If you think about cooking ANYTHING, sauteeing and broiling create caramelization/Maillard reaction, which develops more flavor than does boiling or steaming. Sauteeing in small pieces means not only faster and easier to control, but more surface area than broiling, hence more flavor. Even more when you give the onions a head start, then add the livers to the pan.