Tuesday, October 27, 2009

Chopped Liver or Pate'?

It's all in the attitude....and the preparation. this is not a Kosher recipe, it is however delicious.

Even the humble chicken liver can be made into a spread that will rival those expensive duck and pork preparations at the deli or gourmet store. This creamy rich spread will make you feel like a million bucks and can be served at a holiday party with pride.

1.5 lbs of chicken livers
2 large onions
1/4 lb of butter
Salt and Pepper
Sherry or port
A little oil for cooking

Chives, or red onion for garnish.

Rough chop your onion and brown it in a pan, while the onion cooks wash and trim your livers. remove connective tissue and bits of fat with a pair of kitchen scissors, salt well on both sides. Remove brown onion from the pan and get it very hot and sear the liver. Leave without stirring and then carefully turn. I like them a little rare in the center, but you can cook to well done and it will still taste great.

Deglaze the pan with a splash of sherry or port and put everything save the garnish in the food processor. Pulse, scape, pulse again. The butter will melt into the liver and the texture will become creamy and velvety. Add a little pepper and taste, then add more salt if needed. Spread generously on small toasts or black bread and garnish.

Serve as a first course or a passed party food. Only you will know the while thing cost about two bucks.

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