There is nothing pretty about this process. You start out with roadkill and end up with gruel.
We were in Rudolph’s Meat Market the other day and noticed they had pork liver in the frozen meat case. We had to try it. Unfortunately, we had to buy a package of it that weighed over 2 pounds.
Mystery meat unveiled.
I’m not squeamish about organ meat. But, this was a little much. The wine glass didn’t really help, did it? I thought it might add an air of elegance and I was definitely sipping. I’m sorry, but I’m used to those little evenly sliced, leak-proof packages of beef liver that you pick up at the grocery store. This was slightly different, wouldn’t you say?
So, here’s the recipe…
3/4 lb pork liver
1 onion, quartered
2 cups chicken stock/broth
You bring this to a boil, lower the heat, cover and cook for 10 minutes.
Drain it. Throw the liver into the food processor and the rest is trash. Add…
1/4 cup sliced green onion
1/4 cup butter
Process for 10 seconds. Open it up and scrape down the sides.
Still looks pretty horrible, huh? Then you add…
2 Tablespoons brandy
2 Tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground thyme
Then you process it until smooth. The problem is that it never really got smooth. It got smooth-ish. I think I’ll look for a better recipe next time and maybe use a food mill to get the connective tissue out of the mix. When I was ready to mold it I was unimpressed with the flavor. It seemed salty and maybe a little yucky because of the texture. So, instead of breaking out the tiny cheesecake pans to make it look pretty (as if!) I just dumped it into a plastic container with a lid. I like pate’ to be really creamy or a little more peasant-like with even more texture than this. This seemed to be stuck in the middle somewhere. Still, it needed to chill and chill it would.
After a few hours, the saltiness had subsided. It had a lovely mild taste actually. On crackers, I didn’t even notice the texture that was putting me off in the beginning. It was good. Good, like I’d not only eat it myself, but might actually serve it to someone. Later that evening, Hubbard and I made BLT’s and added a nice smear of the pate’ to the sandwich. It reminded me of those Asian sandwhiches that I can’t ever remember the name of.
Overall, I was happy. Of course, now I have another huge hunk of liver to deal with. And it really never looked pretty. I thought about sprinkling some parsley on it. But, why? It would just look like gruel with grass clippings. The important thing is that it tastes good and it has inspired me to make more and better pate’.
Everything can’t be pretty, right?