As we approach Thanksgiving day I have been agonizing over how I could do a relevant New York food post. Finally it occurred to me that my grandmother always made one dish on Thanksgiving that is fairly unique to New York kosher deli’s and not something you find at most other Thanksgiving gathering. That dish is chopped liver.
Before I share, I will tell you that this recipe is almost sacred in my family. I only publicly divulge it here because I have accepted the fact that there is a pretty small market for chopped liver and this recipe, however good, will not make anybody in my family a millionaire. That said, in honor of my Grandma Bee who is no longer with us and the Thanksgiving holiday I present to you Grandma Bea’s Famous New York Chopped Liver. Happy Thanksgiving!!!
- 1 pound of chicken liver
- 3 hard boiled eggs
- 1 large (or 2 small) onions chopped
- 1/4 olive oil
- Kosher salt (to taste)
- Pepper (to taste)
In a frying pan sauté onions with olive oil until they are translucent. At the same time bring a pot of water to a boil (enough to cover the chicken livers). Add salt and the chicken livers and cook until the livers are no longer red (approximately 10 minutes). Place cooked livers, sautéed onions, hard boiled eggs, salt and pepper in a food processor and mix together until you reach your desired consistency.