New flavor in my pate’.
In years I have developed a pate’ recipe that I like. Last night I discovered a flavor that gives this recipe new level. Bourbon exactly, replacing sherry or brandy.
I make my pate’ simply.
onions, garlic sautéed
crispy bacon.
1 splash of cream (to start! Hee! Hee! Hee!)
2 jiggers of Jim Beam Black
1 pound chicken livers sautéed
1 1/2 tsp sage leaves
1 1/2 tsp salt, course kosher
Grind up in food processor. Continue to whip until the texture you like best is reached. I like mine just a little chunky. Refrigerate until firm. Serve with crudités, toast points or my favorite. . . 🥨 pretzels.
Now if you don’t enjoy liver this is not for you. If you do. . . It is rich, creamy and earthy. Every once in a while I will add a little heat. Jalapeños or cayenne. Either way it’s luscious!!
I hope you enjoy!
Aunt Mercy out!
I make my pate’ simply.
onions, garlic sautéed
crispy bacon.
1 splash of cream (to start! Hee! Hee! Hee!)
2 jiggers of Jim Beam Black
1 pound chicken livers sautéed
1 1/2 tsp sage leaves
1 1/2 tsp salt, course kosher
Grind up in food processor. Continue to whip until the texture you like best is reached. I like mine just a little chunky. Refrigerate until firm. Serve with crudités, toast points or my favorite. . . 🥨 pretzels.
Now if you don’t enjoy liver this is not for you. If you do. . . It is rich, creamy and earthy. Every once in a while I will add a little heat. Jalapeños or cayenne. Either way it’s luscious!!
I hope you enjoy!
Aunt Mercy out!
Comments