I made some fabulous pickled green tomatoes. Now I need something to eat them with. I adapted this recipe from Emeril Lagasse.
I have a dinner date with Spike tomorrow. We're going to Toro Bravo. I'm really looking forward to it. But tonight is pre-date night. The night of personal pampering and skin care.
Cared for I am. I feel positively edible. I'm bathed, scrubbed, exfoliated, shorn and shaved. I'm ready for a Big Date with a fabulous guy. Next? I'll make a batch of pizza dough. I LOVE pre-date night. Especially when I spend it on the Green Blocks.
--end personal digression
Chicken Liver Pate
1.5 pounds chicken livers, de-veined
1 cup milk (or enough to cover the livers)
1 ea medium to large yellow onion, chopped
1/4 pound unsalted butter, cold (one stick)
5 cloves garlic, minced
2 Tbsp green peppercorns (divided use)
1 bay leaf
1/4 cup brandy
French bread croutons.
fresh parsley leaves (garnish)
Soak the livers and milk for 1 - 2 hours. Drain well.
In a large saute pan, melt 4 Tbsp butter. Saute onions and cook until soft. Add garlic and cook until fragrent. Add the chicken livers, 1 Tbsp green peppercorns, bay leaf and cook, stirring until the livers are browned on the outside but still soft and pink in the middle.
Add the brandy and cook until the livers are completely done yet still tender.
Cool slightly. Remove the bay leaf.
Using a food processor, process the livers until smooth, adding the remaining 1/2 stick of butter in small chunks and continue to process until smooth. Add about 1 tsp salt, or salt to taste.
Fold in the remaining 1 Tbsp green peppercorns.
Pack the pate into crocks, garnish with parsley. Serve with French bread croutons and Pickled green tomatoes.
This is one of those magical food pairings like rare beef and a lusty Cabernet or peanut butter and jelly. So perfect on the tongue.
Have a good weekend!