Like any good red-blooded Ashkenazi (nice) Jewish boy should, I have a great fondness for chopped beef liver, which is why I have never really understood the old adage, "Hey! What am I? Chopped Liver?". My sentiment is much like that of the dog in the comic strip, Pickles, featured below. Bring on the chopped liver. (Unless we're talking chicken livers, which I'll admit gross me out just a wee bit.) Of course, I have a certain affinity for my family's style of the Jewish deli favorite, which is a coarse blend of liver, sauteed onion, and hard-boiled eggs, and not the typical smooth and creamy pâté version that is more commonly prepared. This is accomplished by hand-grating the liver on a box grater as opposed to grinding it, a method taught to me by father who was taught it by his mother, who was taught by her mother, etc. etc. [Cue Tevyeh.] Of course, with the addition of more fat (schmaltz or oil), you can make the liver more pâté-like, if preferred. Enjoy, y'all.
Pickles. Brian Crane. Property of The Washington Post Writers Group Syndicate.
The Liver Koshering Process*
*Text adapted from Star-K.org/Rabbi Moshe Heinemann
The Idov Family's Chopped Beef Liver
Saute onion is a few tablespoons of olive oil for about 8-10 minutes, or until translucent and lightly browned. Set aside. Grate liver, followed by the hard-boiled eggs into a large bowl using the large-hole side of a box-grater. Add the sauteed onions and oil from the pan and mix to combine. Add more oil, if necessary, to help the liver stick together or if a smoother texture is desired. Season with salt and pepper, to taste. Refrigerate for at least two hours prior to serving.
Note: Ingredients are variable; add onion as egg as suites your taste.