Chopped Liver In The Santa Fe Style
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Chopped Liver In The Santa Fe Style
  Organ Meats  
Last updated 6/12/2012 1:16:10 AM. Recipe ID 45898. Report a problem with this recipe.
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      Title: Chopped liver in the santa fe style
 Categories: None
      Yield: 1 Servings
 
      1 lb Chicken livers
    1/2 c  Canola oil; (or Chicken Fat)
    1/4 c  Chopped fresh cilantro
    1/3 c  White tequila
    1/4 ts Garlic salt
    1/4 ts Ground white pepper
      2 ts Finely chopped chiles
      2 md Size green onions; chopped
 
  Another favorite of mine is a recipe which I adapted from Lynn
  Nusom's New Mexico cookbook several years ago:
  
  Wash chicken livers well and pat dry on paper towels. Put oil (or
  melted chicken fat) in a frying pan and saute chicken livers until
  they are just cooked through. Do not overcook, or they will be tough.
  
  Let cool and chop livers finely in a food processor. Do not puree. It
  is important that there be some texture.
  
  Add cilantro, tequila, garlic salt, pepper, finely chopped chiles and
  chopped green onions. Blend by hand until smooth.
  
  Put in terrine or other appropriate serving container. Refrigerate,
  covered with plastic wrap, for at least six hours.
  
  Serve with crackers or Aviv whole-wheat matzoh (the world's only
  matzoh that does not taste like cardboard.) And keep in mind that
  100% agave tequila is not distilled from grain. :)
  




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Recipe ID 45898 (Apr 03, 2005)

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