Although my grandmother Gladys wasn't much of a cook, if she ever attempted a Chopped Liver it wouldn't look like this. In the Jewish culinary tradition the chopped liver is always served with a mixture of herbs, spices, and hard-boiled egg. Needless to say, I am not a huge fan of hard-boiled eggs. I opted to go with a slightly more French preparation, I picked up while working at a bistro in the Greenwich Village.
I simply sauteed the liver with garlic,shallots, parsley, rosemary, coriander, Hawaiian hot pepper sea salt, and pepper (of course).
Toss the liver and herbs/spices till you get some good color on the liver and start to develop a nice crust on the pan, which you will then deglace with white wine (I used Chardonnay). Once you have cooked off the wine and scrapped all the crusty goodness off the pan, toss the mixture into a blender/food pro and puree until you have a smooth consistent texture.
Plate this with some nice crackers and some diced parsley to add a little color to the plate and you are ready to eat!
