For many years while I lived in Miami, Florida I was lucky enough to be able to drive over to Miami Beach and get the best chopped liver from Epicure's Market. Epicure's can best be described as a Jewish gourmet market with incredible cuts of meats from their deli, awesome, huge displays of juicy fruits from their produce department, the most delectable baked goodies from their bakery and of course, their famous chopped liver, egg salad, kippers, lox, and vegetable cream cheese not to mention dellicious kugels and soups. This is the quintessential Jewish gourmet shop!
I have tasted many chopped livers since then, all over the U.S. and in Europe and let me tell you, none compares to Epicure's. Their's is the gold standard in my opinion. It is sublime schmeared on a cracker or put on challah bread for a sandwich. Mounded on a plate surrounded with crackers for a party is what people love among other things...to me, it is pure comfort food and of course, an acquired taste. But I loved it from the first bite back in 1975!
I e-mailed Linda Cicero of Cook's Corner at the Miami Herald and she has e-mailed me the recipe which I am sharing with you. Chef Hector Morales at Epicure has graciously provided the recipe . This is the chopped liver your grandmother made, perhaps not '90s healthy, but traditional, with a sweet overtone.
Internet-literate Epicure fans can learn more about Morales and Epicure , now celebrating over 25 years in Miami Beach, at
http://epicuremarket.com/ EPICURE 'S CHOPPED LIVER2 pounds chicken livers
1 1/2 tablespoons salt
5 ounces chicken fat
2 pounds onions (about 3 cups), sliced thin
1/2 cup chicken stock
8 large hard-boiled eggs, crumbled
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup honey
Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in salt. Bring to a boil, then reduce heat and simmer until livers are firm, about 5 minutes. Drain on an absorbent towel.
In a large saute pan, warm chicken fat over medium-high heat until it liquefies (about 300 degrees F). Add onions and saute until soft and lightly caramelized, about 5 minutes.
Add chicken livers and cook 1 minute more.
Stir in chicken stock and deglaze the pan. Remove from heat and stir in eggs, salt, pepper and honey. Toss gently and cool.
Push through fine sieve of a meat grinder, or use a food processor, pulsing on and off until desired consistency is reached.
Makes 16 servings