Welcome to our first Meat Monday. After all, we can’t write about mushrooms every Monday… Besides which, in honor of Passover, we just developed a dead simple recipe which tastes like a cross between grandma’s chopped liver and Mousse du Perigord, and we had to share it with you. Here it is:
Servings: 8 as an appetizer
- 2 lbs. Chicken livers
- 1 large hard-boiled egg
- 1 large onion, finely chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp kosher salt
- 1/2 cup wine (red preferred, but white will do)
- 2 tsp Truffle, Parmesan & Black Garlic Seasoning
- Place the livers in a colander and rinse with running water for 1 minute.
- Drizzle the oil and sprinkle the salt on the livers.
- Place the livers in a vacuum bag, vacuum, seal, and then place in a 140ºF water bath for 4-5 hours.
- One hour before the liver is ready, place a pan on a low flame, melt the butter and sauté the onions for an hour, stirring occasionally, until dark brown.
- When the onions are dark brown, pull the livers out of the water bath, cut open over a sink, and drain thoroughly.
- Add the livers to the pan with the onions. They will easily fall apart with a little pressure from a spatula.
- Raise the heat to medium high and cook the livers with the onions for another 5 -7 minutes, stirring frequently, until liver no longer shows any signs of red.
- Remove liver and onions from the pan and place in a mixing bowl.
- Deglaze the pan with the wine, reduce by about 2/3, and add to the liver and onions in the mixing bowl.
- Add hard boiled egg and the Truffle, Parmesan & Black Garlic Seasoning.
- Break up the egg with a fork while mixing all the ingredients thoroughly.
- Place in refrigerator to cool.
The ingredient costs for this dish are under $10 and it’s easily comparable to some fairly costly patês. Try it out and let us know what you think. Any variations are always welcome.