where's Jessy? is she ok? She's too evil for anything to happen to her :( right???

My paternal grandmother only made three things - chopped chicken liver, stinky cheese, and trouble. My older brother somehow did a Vulcan mind meld (as a kid and then later went to J&W) and gleaned both out of her oh-so-giving head. If you're looking for a Brooklyn chopped chix liver I'll see what bro has.

Well, this shikse makes chopped liver pretty well like Cindy does....but she adds a good splash of brandy to the finished product and fries the onions in butter....yes I know! LOL!

Thanks Gellchom! Now to wait until my kid is out of the house for a day or two, LOL.

Hhmmmmm. have you ever grilled the livers instead of broiling? We don't keep kosher to that extent, but it seems to be closer to the intent of 'fire' to remove the blood.

My mom use to make this, brought back memories. Thanks for posting recipes, none of us ever asked.

I've never made chopped liver, but I occasionally have it for lunch at a local deli. I've noticed a certain sweetness to it that I could never figure out before (surely, they didn't put sugar in it!). Now, seeing your recipe, I realize that it must be the effect of the carmelized onions.

Sue

"Why do people who think they are being overlooked say, "What am I, chopped liver?"

That has always puzzled me!

Jim

Not chopped liver, foie gras will soon be illigal in CA.

dcarch

This isn't exactly "chopped" - but I like calves liver fried with browned onions, then add spaghetti sauce to simmer until blended. Serve with a dash of Parmasean cheese and a slice of Deli rye bread.

My kids won't eat it - so I rarely cook it anymore. Sounds like it is about time to brush up on the recipe - for me, that is.

Bejay

"Portnoy's Complaint" always comes to mind. I should reread it, now that I think about it.

" Hi, Jessy, and anyone else who feels that their cholesterol level is too low.---"

""Portnoy's Complaint" always comes to mind. I should reread it, now that I think about it."

LOLOL!!!

dcarch

I love liver, but no one else will touch it. Sad.

Other organs like heart, kidney, etc have a somewhat similar texture to liver, in cows and pigs anyway. I wonder if ground heart, say, would be a tasty substitute without the high cholesterol. Anyone tried?

I don't think it was ground, but there used to be a restaurant in Jerusalem that specialized in organ meats, including heart. I remember that spine was particularly good. In fact, "mixed grill" is popular in Israel. But I don't remember ever seeing other organ meats ground. It may be that the fat and texture of liver, which maybe isn't as watery as the others, works best.

eandhl, I don't know if you meant none of you asked your mothers and bubbies, but JessyF did ask me, on another string -- I wasn't just giving unrequested recipes. :-)

LindaC, try it with schmaltz instead of butter next time. I know kashrut isn't a consideration for you, but that's not my reason. The flavor is so wonderful. I'd rather have real schmaltz once a year than nyafat every week.

there used to be a restaurant in Jerusalem that specialized in organ meats

On Agripas Street? Or Rambam? Old memories of 'Jerusalem Mixed Grill' lol - I was too squeamish.

Nope, although that's where I'd expect to find such a place. This was more chichi, although evidently it had been there for a long time. It was in Nahalat Shiva, in that little alley between Yoel Moshe Salomon and Rivlin Streets at the Hillel Street end. It was called ETzel Pini Bahatzer. I just googled it and learned that the owner closed it and reopened in Jaffa a few years ago. So now I'll have to go to check out the new place next time I'm in TA.

"I like calves liver fried with browned onions, then add spaghetti sauce to simmer until blended."

Sauteed chicken livers are very good on spaghetti with red sauce. Inexpensive, nourishing and easier than meatballs too. Thanks for reminding me.

Jim

Gell....oh yeah...schmaltz...No argument about how good that is....
But butter is always there....schmaltz only occasionally

Then tehre wast he time when I was doing chemo a few years back....and had a huge yen for chicken abd gravy over rice....with schmalts. And I bought a chicken....and roasted it andd rained the fat and saved the broth...yadda yadda yadda....
Anyhow.when I got it made....I couldn't eat it....was the chemo talking...

gellchom, yes I did mean none of asked my mother for the recipe. She called it Liver Pate` but I am sure it must be the same.