UNCUT: Country Ham Pâté with Stephen Barber
Chef Stephen Barber of Farmstead at Long Meadow Ranch in St. Helena, California shares his recipe for Country Ham Pâté.
To learn more about the National Pork Board's resources for foodservice, visit:
Chicken Liver Pate
Each week Casey Malone serves up the best our region has to offer. Watch the Casey Malone Show for stories in and around the Mahoning Valley - Youngstown, Ohio area. Food, Music, Art, Ethnic Events and Original Recipes are just some of the Local Flavors you'll discover when you tune in to The Casey Malone Show.
Pâté de Campagne Recipe – How to Make a Country-Style Pâté
Learn how to make Pâté de Campagne! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Country-Style Pâté recipe.
20 Cent Fancy Toast Chicken Liver Pate | A Cook Named Matt
In This video I will be making Chicken Liver mousse on some sour dough toast ! super simple recipe any chef or cook can make
Ingredients:
(Plum mustarda)
-1/2 lbs Plums or fruit of choice
-3 tbsp mustard seed (cooked, refer to video)
-1 cup rice wine vinegar
-honey to taste
-1 tablespoon red tuxedo
-1 tbsp grated fresh ginger
-1 tbsp sesame oil
-in a pot bring to a simmer, rice vinegar, honey, red tux, ginger and taste.
-while still hot , pour over plums and mix with cooked mustard seed, sesame oil and taste.
-chill in fridge
(Chicken liver mousse)
-1 lbs chicken livers soaked in milk overnight
-1 shallot chopped
-1/2 yellow onion chopped
-1/2 cup bourbon or brandy
-1/4 tsp pink salt Prague #1
-1 1/2 TBSP Lemonade Thyme
-1/2 Cup Cold Butter
-sauté shallots and onion until translucent, set aside.
-in the same pan sear off the chicken livers on high heat, dont overcook!
-add in the pink salt and bourbon.
-put everything into a blender including the Lemonade Thyme.
-while blending emulsify with cold butter piece by piece.
-blend on high til smooth for about three minutes.
-pour into a container or jar and cover with parchment directly on the mousse.
-chill for atleast six hours.
(Sour dough bread)
Recipe found here
Serve on toast with mustarda ,toasted pistachio, and some flakey salt to finish.
Thanks so much for watching!
Let’s be friends on everything ! :)
Instagram :
Tik Tok :
Join my Patreon ! Become a producer.
Music : Trees And Lucy “quite cool”
Matt Broussard Flakey Salt flaky salt
Liver Pate
Mmmm so good: Homemade rich, creamy liver pate. It might look like cat vomit but it tastes heavenly.
Recipe from Epicurious:
Ingredients
1 1/2 sticks (3/4 cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon [I used brandy]
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!