Posted on | January 5, 2012 | No Comments
This is just a kick ass recipe. Even people who think they don’t like pate end up licking the bowl.
Sherried Chicken Liver Pate
About 3 cups
1 lb Chicken livers, cleaned, fat and sinew removed.
1/2 c milk (for soaking livers)
1 med yellow onion – chopped
2 garlic cloved – chopped
3 strips of bacon – diced
1 T Thyme leaves
2 T brandy
5 T Cream Sherry
1.5 T balsamic vinegar
1 stick of butter
salt & pepper
1. Place chicken livers in bowl, cover with milk and refrigerate while you prepare the remaining ingredients.
2. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add onion, garlic and bacon, and cook, stirring, for 12 minutes until the onion caramelises. Mix in thyme, then add brandy (or Grand Marnier) and 1 tablespoon of sherry, stirring to deglaze the pan. Transfer to a bowl.
3. Wipe pan clean and return to high heat with olive oil. Drain chicken livers and pat dry with paper towel, then cook for 2-3 minutes each side until browned and slightly crusty but still pink inside. Add to the bowl with the onion mixture and season well with salt and pepper.
4. Return pan to heat, splash with vinegar to deglaze the pan again. Then scrape the juices into the bowl with the livers. Puree mixture very finely in blender or food processor with the chilled, chopped butter at least 5 minutes. Add sherry testing for flavor. Add salt. For an extra-silky texture use a spatula or spoon to force the mixture through a fine sieve into a bowl.
5. Smooth the pate into four ramakens or bowl(s). Cover and keep in the refrigerator for up to 5 days. Serve with crusty bread.
Adapted from from delicious (March 2010)
Posted on | October 18, 2011 | No Comments
If you buy this stuff in a store, it’s ungodly expensive. We have a really big prickly pear cactus in our yard. We picked some of the fruit and processed it, boiled it and strained it multiple times in cheese cloth. Result was 6 cups of juice. Here’s what we did to make it something usable in a Martini or Margarita. We’ll be doing more picking this weekend.
Prickly Pear Cactus Juice
6 Cups Prickly Pear Juice
2.5 Cups of white sugar
3 T Lemon Juice
Bring to a simmer and can in a hot water bath. We used 1/2 pint jars.
Adjust the sugar to your personal taste. This should be a good starting point.
Posted on | September 25, 2011 | No Comments
Ok, here’s my version of Chicken Adobo and is a take on the earlier one here. I think the chicken broth add a nice flavor to the sauce but it is non-traditional. This time we used boneless, skinless chicken thighs but I prefer to do it with bone in, skin on chicken parts.
Chicken Adobo – TKD
4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
1 cup Chicken broth or water
1 ea Onion – Diced
4 large cloves garlic, crushed or chopped
3/4 teaspoon black peppercorns or freshly ground black pepper
3 bay leaves
//If you have time, you can make it as a marinade first and let it set for a few hours to overnight. You can also do that if you want to grill the chicken instead.//
Brown the chicken in a large pot. Remove chicken and fry onions for 2-3 minutes then add the garlic. Fry till done.
Combine remaining ingredients and add the chicken back in. Bring to low simmer. Cover and let simmer for 30-60 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. I usually take the chicken out and boil the sauce till it reduces and then add the chicken back in after sauce is thickened and sauce is not boiling. Serve with steamed rice and/or Pancit Canton.
Add a can of Coconut milk – for a sweeter almost curry like sauce.
Add 1 T Ginger – Whole, take it out before you reduce the sauce.
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