jay <[email hidden]>
news:[email hidden]:
Quoted message said:I like the sound of onion gravy. I've never cooked a brisket in the
oven but have done a zillion of 'em on the pit. It is a very
flavorful cut and nice and tender when cooked low and slow. Chopped
liver is another never done for me. I like liver but am not familiar
with chopped up liver...and never have gotten a liver mood on. 🙂
jay
I love chopped liver. Here is a recipe I've made a couple of times. It is
from _The 2ND AVE DELI COOKBOOK_, sent to me by a dear friend when I was so
sick. AFAIK, the deli itself was shuttered sometime last year. I have
not been back to NYC for a couple of years and I do regret never visiting
the deli when it was open. I use all chicken livers in the recipe instead
of the mix of beef liver and chicken liver. Once I added some sherry to the
recipe. Make it as is the first time around (unless you want all chicken
livers like I do). You can adjust the recipe to your own taste the second
time around. I also serve finely minced red onion on the side if anyone
wants to put it on top.
From the cookbook:
"Chopped liver, like pate de foie gras, dates from medieval Strasbourg,
where both were originally created from goose livers raised by Jewish
poultry breeders. The use of chicken and beef livers was an Eastern
European innovation, but it took American ingenuity to bring chopped liver
down to it's lowest level: as a medium for sculptures of brides and bar
mitzvah boys."
1 1/2 pounds beef liver
1 pound chicken liver
Corn oil for drizzling
1 tablespoon + 2 teaspoons corn oil
1 tablespoon + 2 teaspoons schmaltz
4 cups coarsely chopped onions
4 hard-boiled eggs, peeled
1 tablespoon schmaltz
2 teaspoons salt
1/4 teaspoon pepper
1. Turn on broiler. Rinse beef and chicken 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; 2 tablespoons are ample). Broil 8 to 10 minutes
(keep an eye on it so 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 saute' the onions, stirring
occasionally, until well browned. Let chill in refrigerator.
3. In food processor, combine liver, onions, hard-boiled eggs,
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. They make a lighter, creamier chopped liver.
Michael
--
“The age of your children is a key factor in how quickly you are served in
a restaurant. We once had a waiter in Canada who said, "Could I get you
your check?" and we answered, "How about the menu first?"”
~Erma Bombeck
