Pate Private Reserve

Recipe Ingredients

1 lb	454g / 16oz	Chicken livers
		Sea salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Butter
1/2 lb	227g / 8oz	Mushrooms - sliced thin
1/2 cup	31g / 1.1oz	Sliced green onions
2/3 cup	157ml	Dry red wine
2		Bay leaves
2		Garlic cloves - pressed
4 teaspoons	20ml	Drained green peppercorns
2 tablespoons	30ml	Mexican brandy

Recipe Instructions

Clean the chicken livers, removing the connective tissue and any silver skin. Season them with salt and pepper.

In a large heavy skillet, over a medium-high heat, melt the butter. Saute the chicken livers 5 minutes. Remove them from the skillet and set aside.

To the same skillet, add the mushrooms and green onions. Cook 5 minutes. Add the wine, bay leaves, and garlic. Cover the skillet and cook 15 minutes. Remove the bay leaves.

In a food processor fitted with a metal blade, place the contents of the skillet, leaving the liquid in the skillet to reduce by half. Add the chicken livers, green peppercorns, brandy, and reduced liquid to the processor. Blend until very smooth. Add more salt, if needed.

Spoon the pate into a decorative container or bowl, and cover with foil. Chill for at least 6 hours.

Serve with toasted thinly sliced bagel rounds or toasted French bread.

This recipe yields about 2 cups.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6271 broadcast 04-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

10 (4 votes)

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