Leftover Fried Chicken Livers

ko...@letscook.com

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Nov 12, 2011, 11:03:21 AM11/12/11

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makes for a great paté

http://www.kokoscornerblog.com/mycorner/2011/11/pat%C3%A9-you-say-.html

or
http://tinyurl.com/88bvcec

Of course I skipped the cooking the livers part and proceeded from
there.

I might have accidently added a little more Cognac ;-)

@@@@@ Now You're Cooking! Export Format

Chicken liver pate with green peppercorns

appetizers

6 tablespoons butter
1/2 cup finely minced yellow onion
2 cloves garlic; peeled chopped
1 teaspoon dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups Water
1 pound chicken livers
2 tablespoons Cognac
1/2 teaspoon Salt
1/2 teaspoon ground allspice
5 teaspoons Water-packed green peppercorns; drained
1/4 cup heavy cream

Melt the butter in skillet. Add the onion, garlic and thyme and cook,
covered, over medium heat for about 25 minutes, or until onion is
tender and lightly colored.

Meanwhile add celery tops, black peppercorns and bay leaves to 6 cups
of water in a saucepan. Bring to a boil, reduce heat, and simmer for
10 minutes.

Add chicken livers to water and simmer gently for about 10 minutes,
livers should still be slightly pink inside.

Drain livers, discard celery tops, bay leaves and peppercorns, and
place livers, butter, onion and garlic in the bowl of a food processor
fitted with a steel blade. Add Cognac salt. pepper, allspice and 4
teaspoons of the green peppercorns. Process until smooth.

Pour in the cream and process again to blend. Transfer to a bowl and
stir in remaining teaspoon of green peppercorns.

Scrape mixture into a 2 cup terrine, cover, and refrigerate for at
least 4 hours before serving. Let pate stand at room temperature for
30 minutes
before serving.

Notes: The Sliver Palate cookbook

Yield: 2 cups

** Exported from Now You're Cooking! v5.84 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

ImStillMags

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Nov 12, 2011, 11:12:39 AM11/12/11

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On Nov 12, 8:03 am, k...@letscook.com wrote:
> makes for a great pat
>
> http://www.kokoscornerblog.com/mycorner/2011/11/pat%C3%A9-you-say-.html
>
> orhttp://tinyurl.com/88bvcec

I LOVE pate'. The problem with pate' is that I could sit down and
eat a whole crock of it all by myself.
I'm drooling here.

Brooklyn1

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Nov 12, 2011, 2:14:05 PM11/12/11

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ImStillMags wrote:
>
>I LOVE pate'. The problem with pate' is that I could sit down and
>eat a whole crock of it all by myself.
>I'm drooling here.

It's okay to pig out on liver pate every once in a while but inbetwixt
these will satisfy:
http://www.care2.com/greenliving/vegetarian-pates.html
My mom would make this:
http://www.davidlebovitz.com/2010/07/eggplant-caviar-spread-caviar-daubergine-dip/

ko...@letscook.com

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Nov 12, 2011, 3:44:52 PM11/12/11

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Me too, that's why I only do it once in a while. I really love the
truffle paté I get from Bristol Farms when I visit Squeaks, I'd sure
like to find their recipe.

sf

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Nov 12, 2011, 4:37:53 PM11/12/11

to

On Sat, 12 Nov 2011 12:44:52 -0800, ko...@letscook.com wrote:

> I really love the
> truffle paté I get from Bristol Farms when I visit Squeaks, I'd sure
> like to find their recipe.

Is it duck liver or chicken liver?

--
All you need is love. But a little chocolate now and then doesn't hurt.

Gary

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Nov 12, 2011, 5:37:28 PM11/12/11

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I've NEVER had any leftover chicken livers.

Brooklyn1

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Nov 12, 2011, 5:42:37 PM11/12/11

to

Gary <g.ma...@att.net> wrote:
>
>I've NEVER had any leftover chicken livers.

Me neither... I toss the giblets to the critters.

ko...@letscook.com

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Nov 12, 2011, 8:40:32 PM11/12/11

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On Sat, 12 Nov 2011 13:37:53 -0800, sf <s...@geemail.com> wrote:

>On Sat, 12 Nov 2011 12:44:52 -0800, ko...@letscook.com wrote:
>
>> I really love the
>> truffle paté I get from Bristol Farms when I visit Squeaks, I'd sure
>> like to find their recipe.
>
>Is it duck liver or chicken liver?

Duck

ko...@letscook.com

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Nov 12, 2011, 8:41:58 PM11/12/11

to

On Sat, 12 Nov 2011 17:37:28 -0500, Gary <g.ma...@att.net> wrote:

>I've NEVER had any leftover chicken livers.

LOl I know, they are too good to stop eating, but I'm the only one
that enjoys them.

sf

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Nov 12, 2011, 9:03:29 PM11/12/11

to

On Sat, 12 Nov 2011 17:40:32 -0800, ko...@letscook.com wrote:

> On Sat, 12 Nov 2011 13:37:53 -0800, sf <s...@geemail.com> wrote:
>
> >On Sat, 12 Nov 2011 12:44:52 -0800, ko...@letscook.com wrote:
> >
> >> I really love the
> >> truffle paté I get from Bristol Farms when I visit Squeaks, I'd sure
> >> like to find their recipe.
> >
> >Is it duck liver or chicken liver?
>
> Duck
>

I don't know where you'd buy just raw duck livers, but if you know...
there's your start. Then you need to find a truffle purveyor. :)