Text 5865, 100 rader
Skriven 2011-01-16 15:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: frogs
=============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > What happens if a big asteroid hits Earth?
 > 
 > Judging from realistic simulations involving a sledge hammer and a
 > common laboratory frog, we can assume it will be pretty bad.

 CS> ICK!

But that's how chefs make frog pate'!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sherried Chicken Liver Pate 
Categories: Offal, Chicken, Wine
  Servings: 4

      4    strips bacon, finely
           chopped
      4 md shallots, finely chopped
      1 TB garlic, finely chopped
      1 TB fresh thyme, finely chopped
    3/4 ts ground allspice
    3/4 c  dry sherry
  1 1/4 lb chicken livers, rinsed
      2 ts sugar
      1 ts salt
      3 TB heavy cream
    1/4 c  bacon fat or clarified
           butter

Unlike most of life's little luxuries, chicken livers are still
incredibly cheap. All it takes is a little careful timing, a deft
hand with the seasoning and a goodly dose of sherry. Oh, and a
little bacon fat.

The trick (or rather, the technique) for making a smooth homemade
pate is very simple - cook the livers in a hot pan, and remove from
the heat as soon as the outsides are browned, so that the insides
are still pink and barely cooked through. There's a split-second
between Just Perfect and Totally Inedible. If the livers cook all
the way through, the pate will be grainy and bitter... so it's
important not to lose your focus.

The finishing touch for this pate is a thin layer of smoky bacon fat
poured over the top, which is partially there to protect the pate
from oxidizing (which will turn it into a rather unappealing
greenish-greyish-brownish sort of colour). More importantly, though,
it gives the pate a lovely smoky note... something the icky rubbery
aspic used on most commercial versions won't do.

I suppose you could use clarified butter, in a pinch. But you're
totally missing out on something magical... and bacony.

In a large saute pan set over medium-high heat, brown the bacon
until crisp. Remove the bacon from the pan using a slotted spoon,
leaving the fat in the pan, and set aside. Pour off all but 3 tbsp
fat from the pan.

Reduce the heat to medium-low. Add shallots, garlic and thyme to the
pan, and saute for about 5 minutes or until shallots are translucent
and soft, but not browned.

Stir in the sherry and allspice, and increase the heat to
medium-high. Cook, stirring frequently, for 3-4 minutes or until the
sherry is reduced by about half.

Add chicken livers. Saute for about 5 minutes, or until livers are
cooked on the outside but are still pink in the middle.

Remove from heat immediately to avoid overcooking the livers, and
transfer to the bowl of a food processor. Add sugar, salt and cream,
and process on low until the livers become a smooth puree. Spoon
into a decorative bowl or jar, smoothing the top.

Melt the bacon fat in microwave or a small saucepan over low heat.
Pour slowly over the pate to completely cover with a thin, even
layer. Place the pate in the refrigerator to chill and set the bacon
fat coating.

Once the bacon fat sets, cover tightly with plastic wrap and keep
chilled until ready to serve. Once covered, pate will keep in the
fridge for up to one week. 


  From: Isabelle Boucher, Http://Messycook
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Haggis is a peppery pate that if it was French would be a delicacy.

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