Time P1DT12m Yield 4 serving(s) Number Of Ingredients 7 Steps:
With a sharp knife, remove the tough outer membranes from liver. In a heavy skillet, heat oil and add chopped onions. Cook over medium high heat until translucent and golden brown. Remove with a slotted spoon and set aside. Add butter to skillet. Heat until melted. Add liver pieces. Over medium heat, fry liver until just done - 3 minutes on each side. Alternatively, liver can be brushed with butter and broiled. To test for doneness, cut a piece from liver slice. If still pink, continue cooking for 30 - 60 seconds. Overcooking causes the liver to be dry and tough. For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer. For best results, separate the hard cooked whites from yolks and sieve them separately. Set aside. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder. Grind, then regrind the ground mixture. In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If desired, add a few drops of commercial gravy browning liquid to heighten color. Refrigerate for 24 hours before serving. Serve with slices of tomato, cucumber and dark rye bread.
Time 25m Yield 5 cups Number Of Ingredients 10 Steps:
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don’t overcook the livers or they will be dry. Transfer them to a large bowl. In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers. Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.
Time 55m Yield 37 serving(s) Number Of Ingredients 7 Steps:
The most important part of cooking with an iron skillet is to heat the pan first without any fat inside. When it is really hot, add your chicken fat ) shmaltz. Turn down the heat to simmer. I play with the gas burner while cooking, up and down according to the heat in the pan. If you notice the oil burning, turn down the heat. I immediately add the chopped onions after I added the oil. Keep stirring with a wooden spoon. The onions will turn translucent. If there is not enough shmaltz oil in the pan add a little vegtable oil and continue cooking the onions. Try not to overcook the onions. Take them out before they turn brown. While this is going on, rinse the livers under cold water and drain. After the onions are removed from the pan clean the pan with a slotted spoon of any dark pieces of onion. Then add a little more shmalltz to the pan and some livers. Do not crowd the pan. Cook livers one pan at a time. I constantly keep turning the livers. I cut into the liver to see if it is done. It should be cooked all the way thru just not burned. Next, combine the livers and the onions in a bowl. In the cuisinart fitted with the blade on the bottom place a small amount of the ingredients and pulse until you like the consistancy. I like it soft like a pate. Do this until all of the liver and onions are finely mashed. I then combine the pate with the hand chopped onions. Add salt and pepper to taste. I like the pate to be slightly more peppery. It looks nice to garnish with the extra chopped raw onions and if you like, some chopped hard boiled eggs. During passover, you can eat this with matzah or serve with crackers. Place in refrigerator immediately after preparation for at least a few hours in a sealed container. I enjoy the liver after it is removed from the frig for 20 minute Happy Cooking!
Time 20m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Cook bacon until crisp. Drain on paper towel. You may remove some of the bacon fat but leave a generous amount, do not clean skillet. Crumble bacon. Combine flour, dill, salt& pepper in a paper bag. Add liver and coat well, shake off any excess flour. Fry liver in the “bacon” skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes). Remove liver but keep warm. Discard fat from skillet but do not scrape the pan. Over medium heat melt butter scraping in all the brown bits. Stir in lemon juice, parsley and crumbled bacon. Put liver back in the pan to ensure it is hot. Sprinkle with grated lemon and enjoy.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides. Remove and place on an oven-proof platter. Grill hte bacon and place on top of the liver. Melt the rest of the butter in the skillet. Add the remaining ingredients. Let come to a boil. Pour over the liver and bacon. Place the platter in a preheated 300º oven for 20 minutes. Serve at once.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat the oil. Fry garlic and onions until softened. Add mushrooms, and brown lightly. Remove vegetables from pan. Add liver to pan and fry for a few minutes. Return vegetables to pan. Add the stock and wine. Simmer for 15 minutes. Remove from heat and stir in sour cream and mustard. Serve.
