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Chopped liver

April 11, 2013

Sometimes I am saddened by the saying, “What am I, chopped liver?” This implies that chopped liver is a castaway food, and not something that anybody would like. I would like to disagree.

Chopped liver

Chopped liver is definitely something that will need to sit in the fridge overnight. Right off the bad, it can be quite odd-tasting, and without enough salt, can actually be quite bland.

One thing that I learned from making this dish is that lard makes a huge difference. Lard for frying the liver. Lard for frying the onions. Lard for when everything goes in for a blend. Fat just makes this dish taste a million times better, especially if it’s lard.


Another warning I have is that lots of liver needs to be pulsed in batches in the blender. Otherwise you risk letting the mixture get too pate-like, which isn’t a bad thing, but then it ruins the texture and taste that the boiled eggs give the dish.

2 lb onions, about 5 large
1 lb beef or chicken liver
4 Tbsp cooking fat (I used lard)
6 hard-boiled eggs
2 tsp salt
1 tsp black pepper

(1) Roughly chop the onions
(2) Cut up the liver into medium-sized chunks.
(3) Add 2 Tbsp cooking fat on a pan on medium heat and cook the liver until the sides are brown, about 3 minutes. Flip the pieces over and cook another 2 minutes, until center is no longer bloody. Transfer to a bowl.
(4) Add the remaining 2 Tbsp of cooking fat into the same pan and add the onions. Cook until translucent, about 8-10 minutes. Transfer to the same bowl as the liver. Let cool slightly for at least 10 minutes.
(5) Add the liver-onion mixture, along the with the salt and pepper into a blender. Pulse until the pieces are large and chunky. Crumble the hard-boiled eggs into the blender and pulse altogether, until all the pieces are medium-small, or until to taste preferences. If the mixture altogether builds up to over half the volume of the blender, pulse in batches to ensure even chunks.
(6) Leave in fridge overnight to allow flavors to incorporate.
(7) Serve cold. Eat with a mild-tasting starch or on its own.


Dai Dai

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