Best 2 Sur Le Gril Chopped Calf Liver Pate Recipes
**Discover Delightful Liver Pâté Creations: A Culinary Journey Through Sur Le Gril's Chopped Calf Liver Pâté Recipes**
Indulge in a culinary adventure with Sur Le Gril's enticing collection of chopped calf liver pâté recipes. These delectable dishes promise a symphony of flavors, textures, and aromas that will tantalize your taste buds. From the classic French pâté de foie de veau to the innovative liver mousse with cognac, our recipes offer a diverse range of pâté variations to suit every palate.
Embark on a journey of culinary exploration with our traditional pâté de foie de veau, a timeless French delicacy. This classic recipe calls for meticulously chopped calf liver, rendered with aromatic vegetables and enhanced with the richness of cream and brandy. Experience the melt-in-your-mouth texture and savor the harmonious blend of flavors in every bite.
For those seeking a contemporary twist, our liver mousse with cognac presents a delightful surprise. This recipe incorporates cognac's warmth, adding a touch of sophistication to the pâté. The smooth and airy mousse texture contrasts beautifully with the rustic charm of toasted bread or crackers, making it an ideal appetizer or party spread.
If you prefer a vegetarian alternative, our vegetable pâté offers a vibrant and flavorful option. A medley of roasted vegetables, including carrots, celery, and onions, forms the base of this pâté. Herbs and spices infuse each bite with a symphony of aromas, while the addition of nuts adds a delightful crunch.
No matter your preference, our collection of Sur Le Gril's chopped calf liver pâté recipes promises a culinary experience that will leave you craving more. Prepare to embark on a journey of taste and discover the exquisite flavors that await you in these pâté creations.
CHOPPED LIVER
Steps:
- Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
- In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
- Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
Steps:
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Tips:
- To ensure the liver is cooked evenly, slice it thinly against the grain.
- When sautéing the liver, use a high heat to quickly sear the outside while keeping the inside moist and tender.
- Be careful not to overcook the liver, as it will become tough and dry.
- To make the pâté smooth and creamy, blend it in a food processor until it reaches the desired consistency.
- For a richer flavor, use a combination of different types of liver, such as beef, pork, and chicken.
- To add a touch of sweetness, add a small amount of caramelized onions or fruit to the pâté.
- Serve the pâté with crackers, bread, or vegetables.
Conclusion:
Making chopped calf liver pâté at home is a delicious and rewarding experience. With careful preparation and attention to detail, you can create a smooth, creamy, and flavorful pâté that will impress your friends and family. Whether you enjoy it as a spread on crackers or as an ingredient in other dishes, this classic French dish is sure to become a favorite.
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