Jet Tila's Pork and Pate Banh Mi | Guy's Ranch Kitchen | Food Network
Jet makes a delicious Banh Mi using pork marinated in a sour, floral brine and pickled carrots!
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Pork and Pate Banh Mi
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 2 hr 15 min (includes marinating time)
Active: 45 min
Yield: 1 long or 3 short sandwiches
Ingredients
Roast Pork:
2 cloves garlic, minced
2 shallots, sliced
3 tablespoons (45 milliliters) fish sauce
3 tablespoons (45 grams) sugar
1 tablespoon (30 grams) minced lemongrass
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain
Oil, for cooking
Pickled Carrots:
1/2 cup (95 grams) sugar
1/2 cup (90 milliliters) red wine vinegar
1 teaspoon kosher salt
1 teaspoon black peppercorns
2 to 3 cloves garlic
5 to 6 sprigs fresh cilantro
1 1/2 cups (330 grams) matchstick carrots
Banh Mi Build:
3 tablespoons (45 grams) mayonnaise
6 ounces pork pate
1 long French baguette (not sourdough), split and lightly toasted
1/4 cup (45 grams) fresh cilantro leaves
1 red jalapeno, sliced very thin
1 large English cucumber, shaved into ribbons with a peeler
2 teaspoons (10 milliliters) light soy sauce
Directions
For the roast pork: Combine the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a blender; puree until combined, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage well. Marinate for at least 1 hour.
Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork until cooked through, about 5 minutes.
For the pickled carrots: Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
For the banh mi build: Combine the mayonnaise and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There may be some leftover pork, so smash it into your mouth and enjoy while building the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette.
Cook’s Note
Pro Tip: Combine the pate and mayo in a food processor to make a super smooth spread. You can also sub in cold cuts here for the roast pork to save a step. You can also sub out half the carrots for daikon radish for some extra deliciousness.
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Jet Tila's Pork and Pate Banh Mi | Guy's Ranch Kitchen | Food Network
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Homemade chicken breast pate with onions, carrots and butter
Today I want to offer you to pamper your loved ones and cook homemade chicken breast pate with butter, onions and carrots. It will not take much effort and time, and the pate itself will turn out tender, delicious and, believe me, will not stay on your table for a long time! Homemade pate is perfect for breakfast and a snack, it can be spread on a bun, toast or thin bread. I advise you to cook!
Ingredients:
chicken fillet - 1 piece, carrot - 1 piece,
butter - 50 g, salt - 2 pinch,
onion - 1 piece, chicken broth - 0.5 cup,
vegetable oil - for frying, water - 2 liters,
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Простой рецепт морковного паштета. Carrot pate.
Рецепт домашнего паштета из моркови и лука.
Морковь – 4 шт.
Чеснок – 1 зубчик
Лук – 1 шт.
Сметана – 4 ст.л.
Соль, перец – по вкусу
Carrot pate.
Carrots - 4 PCs.
Garlic - 1 clove
Onion - 1 PC.
Sour cream - 4 tbsp.
Salt, pepper - to taste
На нашем канале Вы найдёте видео-рецепты по приготовлению вкусных и простых блюд, продукты для которых можно купить в самых обычных продуктовых магазинах.
#паштет #морковь #закуски
Recipe: Roasted Carrot & White Bean Pate
This is a super delicious recipe! Easy to make. Great for the upcoming holidays. Fat-free too! Enjoy.
Recipe:
2 cups peeled and chopped carrots
1 small onion, chopped into big pieces
1 ½ cups white beans (or 1 can)
1 roasted red pepper (I used jarred peppers)
½ cup raw walnuts
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
4 cloves garlic, minced
1 teaspoon dried basil
2 teaspoons smoked paprika
Salt & Pepper to taste
*Optional: I drizzled a bit of lemon juice in to keep the carrots from oxidizing too much -- not sure if it will work It's my first try on this technique.
Preheat oven to 400 degrees. Place carrots & onions on a baking sheet. Drizzle with olive oil if you choose and stir to coat (I do not use the oil in my version)
Roast veggies for about 25 minutes until tender and edges of onions are browned.
In a food processor, place the roasted veggies and all remaining ingredients. Pulse until a nearly smooth texture – but not creamy. Test the texture. I don’t make it smooth and creamy – mine has a bit of texture. But it a personal preference!
Chill for several hours. Serve with crackers, veggies or whatever type of “vehicle” you like!
I double the batch and freeze it up in serving sizes.