We're coming to one of the ultimate Jew foods, folks: Chopped Liver. You know who loves chopped liver? Partly Jewish boys. I'm not sure why, but as far as I could tell, the only people who truly enjoyed the chopped liver were Adam, Zack and Matt (although I bet Meredith would have liked it. But she wasn't there). My recipe comes once again from Joan Nathan (maybe I should just buy this cookbook - although it's never unavailable at the library). A warning - if you serve it, it will provoke about a bazillion "what am I, chopped liver?" jokes before the evening is over.
Chopped Chicken Liver
1/2 pound chicken livers (I got organic ones from Whole Foods - you really don't want substandard liver)
1/2 cup chopped onion
1/2 cup chopped celery
2 Tbs chicken fat (if you can get it. I couldn't. I used olive oil - but received some complaints from aforementioned partly Jewish boys)
2 hard boiled eggs
salt and pepper
1. Broil the livers lightly and quickly. This is a kosher law thing and could totally be skipped if you're not kosher. Which I'm not. But I did it anyways.
2. Saute livers with onions and celery in the fat of your choice until the onions are golden brown.
3. Place the mixture in a bowl with the eggs. I prechopped the eggs.
4. Then chop it all with a hand chopper like this one.
Or you could use a food processor - which I have, but I wanted everything a little chunkier and less paste-y. Add salt and pepper and serve with crackers. This is not a dish for everyone - but I dug it. Get the chicken fat if you can though. Next year, I will.