Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

EPICURE 'S CHOPPED LIVER




Source of Recipe


Gina, Fla 9-4-2008


Recipe Introduction


I have tasted many chopped livers since then, all over the U.S. and in Europe and let me tell you, none compares to Epicure's. Their's is the gold standard in my opinion. It is sublime schmeared on a cracker or put on challah bread for a sandwich. Mounded on a plate surrounded with crackers for a party is what people love among other things...to me, it is pure comfort food and of course, an acquired taste. But I loved it from the first bite back in 1975!

I e-mailed Linda Cicero of Cook's Corner at the Miami Herald and she has e-mailed me the recipe which I am sharing with you. Chef Hector Morales at Epicure has graciously provided the recipe . This is the chopped liver your grandmother made, perhaps not '90s healthy, but traditional, with a sweet overtone.


Recipe Link: http://epicuremarket.com/

List of Ingredients




2 pounds chicken livers
1 1/2 tablespoons salt
5 ounces chicken fat
2 pounds onions (about 3 cups), sliced thin
1/2 cup chicken stock
8 large hard-boiled eggs, crumbled
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup honey

Recipe




Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in salt. Bring to a boil, then reduce heat and simmer until livers are firm, about 5 minutes. Drain on an absorbent towel.

In a large saute pan, warm chicken fat over medium-high heat until it liquefies (about 300 degrees F). Add onions and saute until soft and lightly caramelized, about 5 minutes.

Add chicken livers and cook 1 minute more.

Stir in chicken stock and deglaze the pan. Remove from heat and stir in eggs, salt, pepper and honey. Toss gently and cool.

Push through fine sieve of a meat grinder, or use a food processor, pulsing on and off until desired consistency is reached.

Makes 16 servings