For 10 years, Vinnie’s Neighborhood Italian Restaurant owner Eric Scheffer has been making his grandmother’s chopped-liver recipe to be served up at the HardLox Festival. The recipe for the festival favorite has been a family secret, but this year Scheffer agreed to share it with Xpress readers:
Chicken livers – 3 pounds
Onions – 3 large
Hard-boiled eggs – 4
Schmaltz (clarified chicken or goose fat) – 2 Tbs. (optional)
Mayonnaise – 1 Tbs. (Scheffer prefers Hellman’s brand)
Salt and pepper to taste
Pan cook the livers then grind them semi-fine. Caramelize the onions with butter until just before they burn. Chop the eggs semi-fine, put all ingredients in a large bowl bowl and mix together for a semi-smooth, somewhat chunky consistency. Serve at room temperature.