Anyone have a good pate recipe?

I have a dinner this Friday night for some friends and i am doing the cooking.

I am doing cucumbers in a raspberry vinaigrette with olive oil and a bit of vinegar served with some spinach salad on the side in a separate bowl.
Homemade bread with a pate.
Homemade tomato sauce from scratch with romano tomatos served with fettucine.

Served with a nice red wine.

Anyone have a good pate recipe they can walk me through...I have never done a pate but am confident i can pull it off if I get a good recipe.

a reply to: DrumsRfun

Chicken liver pate is easy.

Fry up chicken livers with onions in a pan using veg oil.

when cooked (not well done, but cooked until all blood runs out), blutz in a food processor and add salt, pepper, and a little double cream, and a tiny tiny pinch of sugar. ETA: a dash of worcester sauce wouldn't hurt either!

and there you have it...

Serve with a little jam on the side and toast.

enjoy

a reply to: DrumsRfun

I have quite a few but I figured since this is your first time it would be better if you used chicken liver which is much less expensive than foie gras.

2/3 cup butter
1 lb chicken livers (trimmed)
1 small yellow onion chopped
pinch fresh thyme
2 tablespoons marsala or madeira
2 tablespoons cognac
2 tablespoons heavy cream (whipped)
salt and pepper

Melt 1/2 cup butter in double boiler and reserve. Melt remaining butter in skillet over medium high heat and saute onions, liver and thyme and cook for 3 minutes. Add marsala, salt and pepper and cook until done, about 3-5 minutes more. Add brandy and cook for 1 minute. Remove from heat and when cool enough to handle puree in food processor until almost smooth. Transfer to bowl and fold in reserved butter and cream. Chill, covered with plastic wrap pressed against surface of pate, for 4-6 hours. Sprinkle with parsley and serve.

The internet is full of great recipes. Anything you can think of.
I make a chicken liver pate that is really nice.
One 12 oz container of chicken liver
Olive oil
Parsley
Sage
Rosemary
Thyme
Tarragon
Salt and pepper
And since you already plan to have it on hand use some of your red wine.
A few table spoons of heavy cream. (Use the rest when you serve coffee and desert)
Butter about four table spoons.
Heat oven to 375°
Remove the livers from the container and drain them. Pat dry with a paper towel.
Sprinkle the livers with the olive oil and the herbs. Just a bit of each. Salt and pepper to taste.
Place in an oven proof dish and roast for about 10 minutes or until the livers are just a bit pink still. Don't over cook. The livers will continue to cook after you remove them from the oven.
Place the livers, the cream and the butter and a splash of wine in a food processor and process until it is a smooth paste.
Put in a serving bowl and refrigerate until party time. Bring to room temperature.
This is good on thin slices of French bread that has been toasted.
Thinly slice French bread drizzle with a bit of olive oil spread on a baking sheet and toast at 350° for about ten minutes or until light golden brown.
Arrange on a platter with the pate in the center.
A good sauce that uses your lovely tomatoes but takes it up a notch for a few pennies more. Add a jar of Alfredo sauce and 1/4 C parmesan cheese to the tomatoes sauce.
Parmarosa fetticcini Looks pretty tastes Devine.
My invitation seems to have gotten lost in the mail.

a reply to: DrumsRfun

Or, for a no-cook one:

Get about 3 or 4 smoked mackerel fillets, about 1/2 block of butter (about 150g...ish), a dash of lemon juice, some fresh parsley and some black pepper. Put it all in a blender until it's smooth - and there you are!
My very, very, most favourite pate.

Your menu sounds great by the way - lucky guests!

a reply to: DrumsRfun

Is the pate going to be an appetizer or out with the rest of the food?

a reply to: AugustusMasonicus

I am going to serve it with the cucumber and raspberry vinaigrette.
French baguette with pate as a side to the side.

I think I might 86 the spinach salad because it might be too many sides.


I LOVE cooking and I love the outcome if I do it right.
The look on people's faces when they taste it is the best reward.

a reply to: AugustusMasonicus

dang you always have great recipes, Thanks gonna use this one.

a reply to: DrumsRfun

Okay, reason I ask is you mentioned you were serving red wine which is not really a good friend to pate.

If I can make a suggestion it would be for something sparkling, like Champagne or Prosecco, or something sweet like Sauternes or Riesling,

a reply to: Daavin

Thank you. Many years of doing this professionally has left me with a good many recipes to choose from.

a reply to: DrumsRfun

yeah add a steak to that menu to go with red wine and im there otherwise it sounds a little fru fru

a reply to: DrumsRfun

So how did everything turn out?

a reply to: AugustusMasonicus

Not so good,I only used 5 romano tomatos and the sauce wasn't thick enough.
Seasoned beautifully but not enough sauce for it,it tasted amazing though.

I apologized while leaving this morning but it tasted good enough that sorry was not a word i should have been using.

I wasn't brave enough to do the pate....I will have to try that one alone i think first before serving it to others.
I could only find gizzards and no chicken livers so I made it a no go.

Great night though....we all were busted enough that we hit the sack at 10pm.

a reply to: DrumsRfun

You didn't try the mackerel?

Ah well, sounds like a good night anyway.

a reply to: beansidhe

I am going to try it for sure,the lemon juice is the key to that one.
People often complain about cooking fish and how the house reeks for a day....the lemon is the thing that takes that all away.
It might be easier buying mackerel than buying chicken liver,I can't even find that anywhere.

Thanks for the idea.

a reply to: DrumsRfun

You don't have little tubs of chicken liver at the supermarket?

a reply to: AugustusMasonicus

No,just gizzards.
I don't mind eating them and using them....I just don't want people to say "holy crap you just fed that to me"

a reply to: DrumsRfun

Yeah, not exactly the best pate ingredient. Did you ask the butcher counter about ordering some?

Maybe they are in the frozen section.