Hear YE! Hear YE!

Karaoke tonight, Crescent Lounge. (Crescent & Broadway) Everyone come because Jess and I are going to "BRING THE ROCK", and I'm not talking about music.
WOOt.

"chopped liver"

2 lbs cleaned chicken livers (to clean, remove little yellow stringie parts)
1 small red or yellow onion, finely diced or minced
2 hard boiled eggs (for perfect hard boiled eggs, ask me)
4 T. Mayo (Hellman's ONLY, light is okay but NOT reduced fat kind, DON'T USE THE GREEN LABEL)
1 T. olive oil
salt & pepper
some tap water

heat a large saute pan on medium high heat. When it's scremin' hot (throw a drop of water on it, if it screams, it's screamin' hot) toss a few drops of olive oil in it then drop in the livers. Let 'em dance around for a moment, then intermittently stir them. Now here's the secret, keep them moving in the pan, and cook for about 5-8 minutes, until brown crispy parts start appearing around the edges of the liver, and all the moisture seems to have cooked off.

then take them out of the pan, and put about 1/4 cup or less of tap water into the hot pan to "DEGLAZE" or remove the sticky brown bits from the bottom of the pan. Lay the chicken livers out on a plate to cool, and put the water with the bits on it.
Then get the biggest cutting board you have, or if you have a chopping bowl and a mezza luna, then you know what to do next, mix the other ingredients, (mayo, olive oil, salt & pepper, chopped onion and egg) then with two chef's knives, go all Animal on it, if you're not worried about flying liver, then this could be really really fun and stress relieving, but you probably want to just use one big knife and take it easy. (you could also throw all this stuff in a food processor, but I think it gets too pasty), and chop and chop until it's chopped liver. Taste, and add more salt or oil if it's not tasty enough, or too dry.

Chill for about 2 hours before eating, and serve with Matzo meal. Happy Passover!
-Hack - OUT