Need some good Chickn Liver Pate recipes for Peach Bowl | TigerDroppings.com

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CreoleGumbo
LSU Fan
Faubourg Bayou St. John
Member since Sep 2003
1628 posts

Need some good Chickn Liver Pate recipes for Peach Bowl


All chicken theme for the bowl game. I need a good one for pate. whatchallgot?

I do the norm:

1. livers
2. butter
3. cream
4. thyme, s&p
5. booze

anything missing or could add?







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coolpapaboze
Penn Fan
Parts Unknown
Member since Dec 2006
7802 posts

re: Need some good Chickn Liver Pate recipes for Peach Bowl


I've made this several times and it is very, very good.

Michel Richard's chicken liver "faux gras" recipe.






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CreoleGumbo
LSU Fan
Faubourg Bayou St. John
Member since Sep 2003
1628 posts

re: Need some good Chickn Liver Pate recipes for Peach Bowl


thanks. the cucumber stuff looks interesting.

thinking about using the BGE instead of oven next time. wondering if it will effect the liver in any way.






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BRgetthenet
Golf Board Smash Lab™ CEO
Member since Oct 2011
59556 posts
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re: Need some good Chickn Liver Pate recipes for Peach Bowl


quote:

anything missing or could add?


Clove






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CreoleGumbo
LSU Fan
Faubourg Bayou St. John
Member since Sep 2003
1628 posts

re: Need some good Chickn Liver Pate recipes for Peach Bowl


how much?





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BRgetthenet
Golf Board Smash Lab™ CEO
Member since Oct 2011
59556 posts
 Online 

re: Need some good Chickn Liver Pate recipes for Peach Bowl


If you're doing the standard container of livers you buy from the poultry section, add 1/8 teaspoon while you're cooking the livers. Deglaze with redwine, about a cup, then reduce by half. Let that cool, and add it with your room temp butter to the cooled livers when they go in the food processor.





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CreoleGumbo
LSU Fan
Faubourg Bayou St. John
Member since Sep 2003
1628 posts

re: Need some good Chickn Liver Pate recipes for Peach Bowl








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Duane Dibbley
Air Force Fan
Big Bad Baz
Member since Nov 2011
248 posts

re: Need some good Chickn Liver Pate recipes for Peach Bowl


quote:

All chicken theme for the bowl game. I need a good one for pate. whatchallgot?.... I do the norm

This is really good, but it's not the norm.

Tuscan Chicken Liver Pate with Balsamic Onions

Here's my take on it.
I use one and one half pounds of livers, four anchovy fillets, 2&1/2 tbs of capers and reduce the wine down to about 1/3rd to get the consistency and flavor I like.
I also add red pepper flakes and garlic chives to the pate and fresh cracked black pepper (sometimes diced bacon) to the onions.
I use a bacon grease, butter and schmaltz combo instead of olive oil to cook everything. Use more schmaltz to thin out the pate if it's too thick.
But that's me, you might like it best as is.

Chef Anne Burrell
"I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!"






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