Passover shmassover- you can eat chopped liver any time, any where, on anything, as far as I am concerned. For anyone that knows me in person, knows I constantly have my dad’s chopped liver stock piled in my freezer for when I need a fixin’.
“What am I, chopped livah?!”
Chopped liver has a bad reputation- for looking and smelling a bit foul. Perhaps it is a cultural thing or something you need to be raised with the acquire a taste and craving for. Chopped liver is basically a less fancy and more Jewish pate. (Bare with me).
3 cartons of chicken liver (about 3lbs)
2 pears; peeled & sliced
1 tbsp pear liqueur; honey or agave works too
2 large onions
Salt & pepper
6-7 hard boiled eggs
**You are going to need equal parts chicken liver to onions and shallots.
Chop the onions and shallots in large chunks & put in a food processor.
When the liver and onions are completely cooked, turn off heat and let the pan cool completely down. If you don’t let the ingredients cool completely, your chopped liver is going to be a really horrible mushy consistency.
When everything is cooled down, get your food processor or meat grinder ready.
If you are using a meat grinder, alternate between liver, onions, pears and hard boiled eggs & if you are using a food processor you can put it all in at once!
Once everything is ground up, put it in your bowl & refrigerate until ready to serve.
Serve with crackers or with pieces of iceberg lettuce.