Chopped Liver from Katz Deli
- liatsheetrit
- 1 day ago
- 2 min read
Along with other historic food institutions, the deli is one of the remnants of the Lower East Side's Jewish history. It's pastrami or corned beef sandwich on fresh rye bread with a pickle is one of the institution's mainstays.
A not-so-small anecdote is that Katz's Delicatessen is the deli that appeared in the movie "When Harry Met Sally," where the famous scene in which Meg Ryan fakes an orgasm took place.
A word before
Want to increase the sweetness? Fry more onions and caramelize them over low heat. Caramelized onions are sweet onions.
Some people use not only chicken fat but also goose fat, which is called goose schmaltz.
Make sure the livers are clean and free of tendons or other unwanted appendages.
I've heard that a tablespoon or two of cherry liqueur while frying the onions adds flavor. I haven't tried it. You're welcome to report back.
When I fried the onion, I couldn't resist adding a teaspoon of brown sugar. It's up to you.
Chopped liver from Katz Deli
Materials
450 grams of clean beef liver
450 grams of clean chicken liver
1/3 cup oil
1 large onion, chopped into small cubes
2 hard-boiled eggs
6 tablespoons "smaltz", chicken fat
1 teaspoon salt
1/2 teaspoon ground black pepper
How to prepare
Set the oven to high grill. Place the livers in a single layer on a greased rack in a baking dish. Place in the oven for 8-10 minutes. We prepare the livers and drain the blood from it. The preparation process is not done just for kosher reasons. Any blood left in the liver will taste bitter. Using tongs, turn the livers so that they are seared on both sides.
While the livers are roasting in the oven, over medium-low heat, put oil in a pan and fry the onion until it turns golden and gets a nice color. About 15 minutes, when the onion is ready, remove from the stove. Remember that all the ingredients need to go into the food processor when they are cold.
Place the ingredients in a food processor. Livers, oil with onion, shmaltz and hard-boiled eggs. Salt and black pepper. Grind the livers using short pulses until you reach a chopped, granular texture. Taste and adjust the flavors. Transfer to boxes and store in the refrigerator or freezer.
