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.