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Unread 05-20-2013, 08:12 AM   #1
somebody shut me the fark up.

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Default Beef Liver Pâté (not grilled)

with the help of the good people on the forum and the google, i attempted my first beef liver pate this weekend. it turned out pretty good, but as with all first times, lessons have been learned.

my ingredients list was....

beef liver (i had just over a pound) cubed
one medium onion
two shallots
one stick of butter plus two tablespoons
fresh rosamary
fresh thyme
one half cup cabernet sauvignon
one lemon
salt and pepper

i squeezed half the lemon onto the liver and let it sit in the refrigerator for about an hour. i read that this possibly removes any metalic taste from the liver.

i sauteed the onions, shallots and garlic in two tbs butter until translucent and then added in a full stick of butter and the liver and some fresh rosemary and thyme and cooked that for about ten minutes until the liver was cooked through and then turned it off to cool.

in the food processor went all that along with 1/2 cup of wine and about a tablespoon of lemon juice, a tablespoon each of thyme and rosemary and blended it in a food processor. i probably didn't blend it long enough and i also understand it's a good idea to press it through a really fine strainer (which i will do next time).

i put it in a glass container and covered it with saran tightly to limit oxidation and then put the top on and into the refrigerator.

the taste is fantastic, albiet a bit grainy. i should be able to sort that out next time. i'll also probably use a bit less fresh herbs and maybe some cognac.

Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen (no shame in my game)

είναι το είδος.
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Unread 05-20-2013, 08:27 AM   #2
is One Chatty Farker
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That looks mighty good......
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
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Unread 05-20-2013, 08:39 AM   #3
John Bowen
is Blowin Smoke!

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Impressive - I don't care for liver but I would try that.
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