How To make Colorado Pate
Jim Vorheis 1/4 lb Butter
1 lb Chicken livers
1 md Onion, chopped
3 Shallots, chopped
1/2 ts Thyme
1/2 ts Rosemary
1 Bay leaf
12 lg Fresh mushrooms, chopped
1/4 c Brandy
1/2 ts Salt
1/8 ts Pepper
In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Colorado Pate's Videos
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
The Gear I Use To Sharpen My Knives:
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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.
Pete's Pavement Pate at Brainard
Here's a look at Pete-ski making his famous driveway pate. And Mr. Challis does the dishes! There's always excitement in the Colorado Mountain Club.
Receta: paté de salmón con gambitas
Cómetelo 27/06/2012
Josh Pate's Biggest Big12 Schedule Release Takeaways (Late Kick Cut)
The Big12 schedule release is here with the conference entering 2024 with a new look as the super conference era has arrived in College Football. Utah, Colorado, and both Arizona schools are set to give the Big12 a whole new look. On Late Kick Live Ep 478 Josh Pate offered his biggest takeaways about what teams like Utah and Kansas State are looking at this fall. Could we have a sleeper team in the Big12? Let us know what you think in the comments below and be sure to SUBSCRIBE to the channel and CLICK THE BELL for notifications as we bring you multiple live shows per week!
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Smoked Salmon Pate With Scallion Cakes
Smoked Salmon, (or Trout!), combined with Philadelphia Chive & Onion and regular cream cheeses, goat cheese, and several other great ingredients combine to make a tasty and easy side dish for eight, that can be made and served in less than 20 minutes! The Scallion Cakes take less than 10 minutes to make because of the use of canned buttermilk biscuit dough. A crowd pleaser you'll be remembered for!
Tillamook Kitchen - Pate a Choux
Welcome to a delicious crash course in French. This pastry dough is so versatile, you can turn it into sweet Chantilly cream puffs, chocolatey profiteroles or savory Gougères. It's all the French you'll need to know. For the complete recipe: