Best chopped chicken liver sandwich in NYC?
#1
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Best chopped chicken liver sandwich in NYC?
We will be in the city only 1 day and I'm looking for the best place for a chopped chicken liver sandwich. We went to the Stage Deli last time we were there, but it has some bad reviews on yelp. Any suggestions?
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How do you like your liver? Ie. old fashioned broiled and tad dry, or more like a mousse? The old fashioned always seemed a tad bitter to me, but if that is what you're hankering for, Katz'. If the second, Russ & Daughter.
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Thanks, everyone, for your prompt responses. We like the old fashioned style, so sounds like Katz's is the one. But we will check out Second Avenue Deli location, too. Maybe do a side-by-side taste test.
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I agree that those are the top 2. I've never been to the uptown 2nd avenue, though. Or should I say, the "First Avenue SEcond Avenue."
On a semi-related note, the chicken liver "toast" at ABC Kitchen restaurant is shockingly delicious.
http://www.flickr.com/photos/nicknamemiket/5820034047/
On a semi-related note, the chicken liver "toast" at ABC Kitchen restaurant is shockingly delicious.
http://www.flickr.com/photos/nicknamemiket/5820034047/
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I'm telling you that that dish is divine. I'm going to try to make it, too.
BTW (major digression alert): I had a terrific result in replicating their famous kabocha squash/ricotta recipe at home. (Once I got over paying $7 for the squash at the Greenmarket, that is!) It's a good thing we can make these toasts at home since it is such a pain in the neck to get a reservation there.
http://www.itsallfare.com/2011/10/ma...s-roasted.html
BTW (major digression alert): I had a terrific result in replicating their famous kabocha squash/ricotta recipe at home. (Once I got over paying $7 for the squash at the Greenmarket, that is!) It's a good thing we can make these toasts at home since it is such a pain in the neck to get a reservation there.
http://www.itsallfare.com/2011/10/ma...s-roasted.html
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Here's my mother's tried and true chopped liver recipe. Personally, I can't stand the stuff, but it's always a big hit when I make it:
Saute 4 sliced onions and 1# chicken livers in 1 stick margarine (or equivalent amount of schmaltz). Grind with 10 hard boiled eggs. Add salt & pepper to taste. I always have to make it when DH is around to taste, as I won't. Chill in a mold. We always serve it with the small (?2" square) pumpernickel bread.
Enjoy!
Saute 4 sliced onions and 1# chicken livers in 1 stick margarine (or equivalent amount of schmaltz). Grind with 10 hard boiled eggs. Add salt & pepper to taste. I always have to make it when DH is around to taste, as I won't. Chill in a mold. We always serve it with the small (?2" square) pumpernickel bread.
Enjoy!
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ekscrunchy - thanks for finding that chicken-liver-pate-with toast recipe. I think it would be just like that mouth-watering picture. And also the kabocha squash recipe. I have half of a butternut squash in the refer; think I will try it with that.
abram - your mother's recipe is the way I've always made chopped liver, and we enjoy it, but I'm going to try the other one, too.
abram - your mother's recipe is the way I've always made chopped liver, and we enjoy it, but I'm going to try the other one, too.
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The pate with the toast is how I make it -- I like mine mousse-y. A friend trying to duplicate it, however, only had blackberry brandy on hand. Not recommended!
Problem with the traditional chicken liver recipes is that it calls for the liver to be broiled (dietary laws, not a method) until very well done, which always makes it a bit bitter for me in true Jewish deli cases.
Problem with the traditional chicken liver recipes is that it calls for the liver to be broiled (dietary laws, not a method) until very well done, which always makes it a bit bitter for me in true Jewish deli cases.