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AGINY
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Fri, Jan 30 2009, 7:12 am
I want to make chopped liver for shabbos. I know to put it hard boiled eggs and sauteed onions and mayo (I think). Anyone here have any tips or better ideas?
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chanchy123
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Fri, Jan 30 2009, 7:24 am
AGINY wrote: | I want to make chopped liver for shabbos. I know to put it hard boiled eggs and sauteed onions and mayo (I think). Anyone here have any tips or better ideas? |
make sure the onions have completly carmalized then add the liver for a short sautee. I don't use mayo. And of course salt and pepper.
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AGINY
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Fri, Jan 30 2009, 7:42 am
thank you both! My grandmother made the best chopprd liver but she used shmaltz.
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greenfire
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Fri, Jan 30 2009, 11:13 am
would avoid the mayo as well ... use lots & lots of fried onions ... don't forget the pickle
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Lani22
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Fri, Jan 30 2009, 12:46 pm
I also just use lots of fried onions, a few hard boiled eggs and salt and pepper
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chocolate moose
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Fri, Jan 30 2009, 4:40 pm
mine was very dry and a little mayo went a long way
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yo'ma
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Fri, Jan 30 2009, 4:56 pm
chocolate moose wrote: | mine was very dry and a little mayo went a long way |
probably if you put in tons of onions, it wouldn't have been dry even without the mayo.
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su7kids
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Fri, Jan 30 2009, 5:25 pm
I made mine with onions, eggs, salt (no pepper, cos I don't like it) and the oil that I sauteed the onions in, I added that, and if it was dry, I added more.
Absolutely no mayo!
My mouth is watering.
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hannah95
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Sat, Jan 31 2009, 1:44 pm
I had chopped liver in a restaurant and really want to make it at home but I'm having a hard time figuring out how to cook the liver properly. Here, we either the liver pre-grilled, or not grilled, and I know there is a machlokes on koshering liver. Could anyone of you ladies give me a step by step of the recipe ? Do you get your livers already cooked from the butcher ? Do you cook them on the grill and then chop them ? Sorry if I sound stupid, but chopped liver is not something my community is very familiar with and I just love it
Thank you !
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Aidelmom
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Sat, Jan 31 2009, 2:29 pm
I get it already kashered so its already cooked. I grind it in the food processor w/ fried onions the oil fom the fried onions a bit of salt pepper and sugar to taste. I dont add eggs because my husband likes it strong although pesonally I like it better w/ eggs.
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chocolate moose
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Sat, Jan 31 2009, 6:23 pm
yo'ma wrote: | chocolate moose wrote: | mine was very dry and a little mayo went a long way |
probably if you put in tons of onions, it wouldn't have been dry even without the mayo. |
how much is a ton? I used two for a very small pkge of liver.
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montrealmommy
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Sat, Jan 31 2009, 7:29 pm
I saute about 3-4 "fist-sized" onions ( I slice them so they are 1/2 moon shapes not chopped) for a small package (about 5-8) chicken livers or and envelope size of beef liver. I get the liver pre-broiled and kashered from the market.
I saute the onions until carmelizes then add the liver that I coarsle chopped (big chunks) up to heat it a little. Then I put the livers and most of the onions in the food processor with salt and pepper. I pulse it about 10-15 times ot until mixed but still coarse (dh says when it's smooth it's pate not chopped liver!) - I don't add eggs b/c of allergy, but when I used to I would add about 1-2 hard boiled eggs into the pan with the liver and onions before the processor.
With the left over onions (aka reserved) I keep sauteing them until they get crispy then I lay them on paper to drain some of the oil and serve them with the liver! YUM!!!!
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hannah95
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Sat, Jan 31 2009, 9:38 pm
Thank you very much MM !
I will have to ask my butcher about the liver, but I will try your recipe next shabbat bli neder and let you know how it goes !
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