Chopped Chicken Liver - Two Versions

Here are the two versions of chopped liver according to our family recipe. When I was young my dad used to ask me each time which version I wanted and I would pick. I have no idea why Americans hate chicken liver so much. It's delicious and very healthy!

Version 1: "Classic" Chopped Liver

Source: Family recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Yields: About 12 servings

Ingredients:

• 3 yellow onions, chopped
• 4 tbsp. ghee or butter
• 2 lb. chicken livers
• 3 hard boiled eggs 
• ½ cup chicken stock (from powder is ok)
• 1 tbsp. brandy
• Salt, pepper, garlic powder

Directions:

1. Clean the livers from all the tendons. Cut them into 1" pieces or less.
2. Fry the onions and set aside, keep the butter in the pan.
3. Bring to very hot and fry the livers in the butter. Small pieces cook fast and you should be done in about 2 minutes. Careful not to dry it too much and remove once both sides turned mostly brown.
4. Process the livers, onions and eggs in a meat grinder with the finest screen.
5. Add the brandy, salt etc. and half the stock.
6. Mix into a uniform paste. Add the rest of the stock if too dry.
7. Cool in the fridge for 6 hours.

Garnish:

• Finely ground hard boiled egg white
• Cut onion into long strands, dip in milk, shake in a plastic bag with flour, deep fry until golden and dry with paper towel.

Version 2: "Rough" Chopped liver

Ingredients:

• Same as the "classic", but without the brandy and stock
• 2 scallions finely chopped
• Optional: 3 small radishes, diced

Directions:

1. Instead of processing with a meat grinder, finely chop all the ingredients with a knife.
2. Mix lightly in a bowl.

Chicken Gizzards in Paprika Sauce

This is a dish I remember from my childhood in Israel. It's great to see how gizzards and other organ meats (offal) are regaining popularity in the U.S.

Source: ocheltov.co.il
Prep Time: 30 minutes
Cook Time: 2 hours
Yields: 6 servings

Ingredients:

• 1 lbs. chicken gizzards, cleaned and halved.
• 5 medium potatoes, peeled and cubed into 2" OR a basket of small mushrooms cut in quarters
• ½ tsp. cumin powder
• ¼ tsp. turmeric powder
• ¼ cup coconut oil, or lard, or tallow.
• 1 medium onion, diced
• 1 tsp paprika powder
• 4 cloves garlic, minced
• salt and pepper

 Instructions:

1. Place gizzards in a pot, cover with water and bring to boil. Cook on low for 30 minutes, strain, move to a bowl and mix with some pepper and salt.
2. In a separate bowl mix the potatoes/mushrooms with cumin and turmeric until they are evenly covered.
3. Melt the oil in a pot, add the onions and fry until translucent. Add the gizzard and fry on low for 2-3 minutes.
4. Add the paprika and immediately 3/4 cup water so it won't burn and become bitter.
5. Pour the potatoes/mushrooms over the gizzards, bring to a boil, cover the pot and cook on low for an hour.
6. In the last 5 minutes add the garlic and if necessary more salt or pepper.

Beef Tongue - Our Family's Recipe

This is our family's traditional beef tongue recipe. I'm posting it this time of year in light of the upcoming passover holiday.

Medium size beef tongue

Source: family recipe
Prep Time: 5 minutes
Cook Time: 2-3 hours, plus time for cooling.
Yields: about 12-18 servings, depending on the size of the tongue

Ingredients:

• 1 medium to large beef tongue (from grass fed beef preferably)
• 1 large onion, diced
• 2-3 carrots, sliced
• 1 celery root, sliced
• 3 bay leaves
• 4-6 garlic cloves, sliced
• Parsley, chopped
• Salt and pepper to taste

      For hot tongue also:

• 1 medium onion, diced and fried
• 1 Basket of white or baby portobello mushrooms, sliced
• Chicken soup powder

Instructions:

1. Wash the tongue, place in a pressure cooker together with the first batch of ingredients and cover with water. Cook for 45 minutes or alternatively 2 hours in a regular pot.
2. Let cool for a bit. Take the warm tongue out of the liquids and put inside a plastic bag until it's not to hot to handle with hands.
3. It should now be easier to peal it. Use a knife for the parts that won't peal easily.
4. Put in the fridge to cool down completely, or even in the freezer afterwards for a few minutes.
5. Cut into thin slices. Should be easier if tongue is very cold.
6. If you prefer to serve cold - use as is along with mustard and pickles.
7. For hot tongue, spread the slices in a pan with a slight overlap.
8. Spread the fried onions and mushrooms on top, cover with liquid from cooking and sprinkle with chicken soup powder.
9. Bake at 350° for 40 minutes.
10. Take out of pan with a spatula so not the break the slices. Serve hot.