This pate was made with Madeira wine but it's also great with sherry, cognac, and red wine. I've also made it with butter but today's batch was sauteed with grapeseed oil, my frying oil of choice for its healthiness (throw your canola oil OUT, ok?) and high smoking point. Crowned with a glorious slathering of caramelized onions and served with a relish tray of baby sweet gherkins, grainy mustard, capers, fresh chopped red onions, and caramelized onions. To continue properly in the Jewish tradition, the pate would be spread on toasted rye bread slices or matzoh crackers, but for tonight's dinner, I went with rice cakes. And they actually handled all that decadent action pretty well. Liver pate is one of those loaded foods that'll hold you over for hours. Sometimes I have it in the morning instead of eggs, for lunch instead of chicken, or right after a hard DDPYOGA workout when I'm ravenous. Making your own is also inexpensive compared to the prepared varieties and its loaded with protein and iron.
Decadent Liver Pate
1 16-ounce tub of chicken livers
2 large onions, sliced or diced
6-10 cloves garlic, smashed
1/2 cup butter or oil
1/2 cup wine or sherry
1 tsp. celery or regular salt
2 tsp. Old Bay Seasoning
1 sprig fresh rosemary
Saute the onions and garlic in the oil or butter until slightly caramelized. Add the liver and mix thoroughly as it's sauteed over medium heat. After two minutes, add wine, salt, seasoning, and rosemary. Sautee for 15 minutes uncovered. Let cool until lukewarm or room temperature and process in a food processor until smooth. Transfer to an airtight container and refrigerate several hours or overnight before serving. Keeps refrigerated for about a week.
Bon Appetit!
No comments:
Post a Comment