KATZ'S CHOPPED LIVER
This recipe comes from Saveur maganize and is the liver spread served at Katz's Delicatessen in NYC's Lower East Side. It is more of a pate or spread than a chopped liver, but what's in a name? Serve with rye bread.
Provided by duonyte
Categories Spreads
Time 1h
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver.
- Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor.
- Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor.
- Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor.
- Add the remaining ingredients to the food processor and process until smooth.
- Transfer to a medium bowl, cover with plastic film and chill.
- Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches.
- Note2: I use butter, as I don't usually have schmaltz.
Nutrition Facts : Calories 943.9, Fat 53.3, SaturatedFat 13, Cholesterol 1422.9, Sodium 345.8, Carbohydrate 17.9, Fiber 0.6, Sugar 1.7, Protein 92.6
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