Jim Vorheis 10 1/2 oz Beef broth 4 oz Can Sell's or other good -quality pate 3 oz Cream cheese 2 ts Unflavored gelatin 1/2 c Cold water 1/2 c Bourbon Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill. Dissolve gelatin in cold water. Heat beef broth and combine with gelatin. When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Bourbon Pate's Videos
Duck Liver Pâté
Duck liver pate compares to no other. It is creamy, meaty, with only the faintest hint of liver. While duck livers are hard to find, making the pate is super easy. Worth making in batches, as it freezes really well.
Recipe: (please note, the amount in the video is a double recipe)
1 lbs duck livers 1 large onion 1 tablespoon minced garlic in oil or 1/2 tablespoon fresh 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon thyme 5 teaspoons cognac 1 lbs butter
Clean duck liver by removing the connective tissue. Cut in equal sized pieces (roughly 1 inch), and soak in milk or buttermilk in refrigerator overnight.
Saute salted, diced onion in a spoonful of neutral oil. When onions are translucent, add garlic and saute for another 1 - 2 minutes, add spices. Turn up heat and add livers. Saute livers until inside is pink but no longer bleeds (this won't take long). Remove from heat and let rest for 15 minutes to cool.
Melt butter (keep enough aside to top the jars) Add liver and cognac to food processor. When it starts turning smooth, slowly add in melted butter. Process until very creamy.
Fill jars, top with remaining melted butter. Sprinkle thyme on top. Store in refrigerator without lid until cool. Then put on lids and keep in fridge for up to 5 days or freeze.
ENJOY!
Pate Recipe: Praire Pate: Pate Made With Rocky Mountain Oysters! Do You Have The Balls To Eat It?
Pate Recipe: Praire Pate: Pate Made With Rocky Mountain Oysters! Do You Have The Balls To Eat It? The recipe can be found below! Enjoy!
The Knives I Use In My Kitchen
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Recipe:
1 Lbs. Bulls Balls. 1/2 Cup AP flour. 1/4 Cup Peanut oil. 1/2 Cup finely chopped onion. 4 Cloves rough chopped garlic. 4 Hard boiled eggs roughly chopped. 1 Cup Chicken stock. 1 1/2 Cups Butter or ghee. 1/2 Cup toasted and chopped walnuts. 2 Tsp. Dijon mustard. 1/2 Tsp. fresh ground nutmeg. 2 Tsp. Salt. A pinch of cayenne powder or red chili flakes. 2 Tbsp. Bourbon. 2 Tbsp. Lemon juice.
Method:
Skin your bulls balls. (see video) Soak in salt water for at least two hours. Once skinned slice the balls lengthwise about 1/4 of an inch thick. You can dredge the ball slices in flour if you want. I did not. Heat oil up in a large skillet medium high. Make sure you towel your ball slices dry to reduce spatter from the skillet. Fry the ball slices for 3 minutes on each side until golden brown. Place on a plate with paper towels to drain excess oil. Now slice the ball slices into smaller pieces for easy grinding in food processor. Puree the ball slices with the rest of the ingredients in a food processor until smooth. Transfer to a container of your choice. Chill in the fridge for at least 4 hours. Serve chilled on toast, crackers or anything you want. Enjoy! Can stay in fridge for 4-5 days tops.
Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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Cook Along Recipe 1: Chicken liver pate and bacon jam | Afternoon Express | 9 March 2021
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Southern-Style Liver Pate (#recipe in description) #celebrate #eventcatering #beaufortsc
I used to be afraid to serve pate at our dinner parties. There's always THAT person who won't eat liver. Not anymore. Everyone scarfs this pate whenever it's on our menu.
Here's the recipe: ½ pound bacon, cut into cubes 1 large sweet onion, chopped 1 clove garlic, minced 2 sticks butter 1½ pounds chicken livers 3 tablespoons bourbon 1 teaspoon fresh thyme leaves ½ teaspoon salt ¼ teaspoon black pepper Dash nutmeg 1 (8-ounce) package cream cheese, softened 2 tablespoons Dijon mustard In a large skillet, cook bacon for 3 minutes. Add onion, garlic and butter; cook until onions are soft, 3 to 4 minutes. Add livers to mixture and cook until liver is only slightly pink. Remove from heat and add bourbon, thyme leaves, salt, pepper and nutmeg. Let cool slightly. Place mixture in a food processor and process until smooth. Pour mixture into a prepared mold or serving dish; refrigerate for several hours or until set. Mix cream cheese with Dijon mustard; spoon into a piping bag fitted with a pastry tip. Decorate as desired. Serve with crusty bread. Serves 10.
1/2 pound sausage 1 pound Chicken Livers 1/2 cup chopped onion 1 TBSP bourbon 1/4 cup whipping cream 1/2 tsp. salt 1/4 tsp. nutmeg Cook sausage and remove from the skillet with a slotted spoon, leaving the dripping. Cook livers in the drippings about 4-6 minutes until no longer pink inside. Cool and add to your food processor. Add onion, bourbon, cream, salt and nutmeg. Blend 1-2 minutes. You can make this for 1 larger vessel if you want a Showstopper on a pedestal or in smaller containers if you want to add different accompaniments to each. Enjoy this recipe year-round ????