Wednesday, June 4, 2014

Chicken Liver Pate

Ahhh....back to pictures!!!  I will do my best to see that it doesn't happen again.

This is another recipe from the restaurant in Minnesota I worked it called "Oar d'oeuvre,"  a nautical themed restaurant with an emphasis on hors d'oeuvres.   And she had some great recipes.

This was one of my favorites.  But you definitely have to have a liking for chicken livers.  It's easy to make and freezes well.  Her recipe (below) calls for making one large bowl, but in the restaurant (and when I make it), we made smaller portions.  I use the 4 oz "monkey" bowls (see photos below).  Since I am the only one here who loves this dish, I make several bowls and freeze them.  I freeze each bowl separately and then, when frozen, I stack them so they take up less freezer space.

Spread this on baguette crostinis (one baguette sliced thinly, lightly brushed with EVOO, place slices on a baking sheet and bake at 325F for 15-20 minutes or until crunchy).  She also served grilled Italian sausages with mustard sauce on the side.

CHICKEN LIVER PATE  (makes one 3-cup bowl or 6-8 (4 oz) bowls)

1/2 pound ground pork or turkey breakfast sausage
1 small onion, chopped
1/2 pound chicken livers, cut in half
1/3 cup milk
2 Tbsp Dijon mustard
8 oz cream cheese, softened
1/2 tsp garlic powder
1/4 tsp dried chives
1/4 tsp dried parsley flakes
1/4 tsp dried tarragon
1/4 tsp marjoram
2 dashes hot sauce

In a large skillet over medium heat, cook sausage and onion until meat is no longer pink.  Remove with a slotted spoon and set aside.  In the drippings, cook chicken livers over medium heat for 6-8 minutes or until no longer pink; drain and let cool for 10 minutes.

Place the remaining ingredients (cream cheese through hot sauce) in a food processor and add cook sausage and onions and blend until smooth.

Add chicken livers and continue to blend until "nearly smooth" - leave a little texture.  Pour into a 3 cup serving bowl or mold (or smaller lined "monkey" bowls) lined with plastic wrap.  Cover and refrigerate overnight.  Smaller portions freeze wonderfully and will keep for months in the freezer.

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