Hard Cooked Egg Pate Food

CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE

Steps:

• If Using a Grill for the Livers: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Proceed to step 3.
• If Using a Broiler for the Livers: Preheat broiler and move oven rack to highest position. Oil a slotted broiler pan, or a wire rack set in a rimmed baking sheet.
• Using a paring knife, clean livers well of any fat, green spots, or large veins. Season all over with kosher salt. If using a grill, grill livers over high heat, turning frequently, until they are very lightly charred in spots and only the last traces of pink remain in their centers. If using the broiler, arrange livers on the prepared broiler pan or wire rack and broil, turning frequently, until exteriors are well-browned and only the last traces of pink remain in the centers. (If you are unsure about whether the livers are done, cut them open to check.) Remove from oven or grill and set aside.
• Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go.
• Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency. Exactly how much this is will depend on several variables, including your personal preference, though we recommend that chopped liver be spreadable and moist, not dry and crumbly.

HARD-BOILED EGGS

Steps:

• Place the eggs in a saucepan and add enough cold water to cover.
• Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.
• Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

JEWISH-STYLE CHICKEN LIVER PâTé

Steps:

• Gather the ingredients.
• Gently sauté onion and garlic in the fat over low heat until browned but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.
• Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish.
• Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth.
• Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.
• Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.
• Cover with another layer of plastic wrap, pressing wrap to touch the top of the pâté . Refrigerate at least 12 hours or overnight.
• When ready to serve, take the pâté from the refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove the bottom layer of plastic wrap.
• Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.

HARD-COOKED EGG PATE

Steps:

• Carefully remove the yolks from the whites and very finely chop the whites.
• With the back of a spoon, press the yolks through a sieve into a small bowl.
• Add the whites, butter, chives, and salt; mash with a fork until blended.
• Taste and add more salt, if needed.
• Cover and refrigerate until ready to use.
• Let the pate come to room temperature before serving.
• May garnish with chives or radish slices.
• Spread on bread or accompany with bread or toast and serve.

HARD BOILED EGGS

Steps:

• Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

HARD BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put 1 egg in each of 12 muffin cups.
• Bake in preheated oven for 30 minutes.
• Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

EASY TUNA PATE

Steps:

• Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste.
• Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap.
• Chill atleast 6 hours, or until ready to serve.
• Unmold onto serving plate and garnish with egg slices and parsley.
• Serve with crackers and melba toast.

QUICK AND EASY CHICKEN LIVER PATE

Steps:

• Melt butter in heavy sillet over medium heat.
• Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
• Save pan drippings.
• In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
• Blend well for about 20 seconds.
• Optional: Blend in the hard boiled egg for a richer pate.
• Enjoy!

FOOLPROOF HARD-COOKED EGGS

Steps:

• Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

CHICKEN PATE

Steps:

• Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
• Transfer mixture to a 2 cup mold coated with cooking spray (Pam).
• Cover, and chill overnight.
• Unmold onto a serving plate.
• Sprinkle with paprika.
• Garnish with parsley sprigs, if desired.
• Serve with Melba toast rounds or unsalted crackers.

CHICKEN LIVER PâTé

Steps:

• Hard-boil eggs and cool. Peel eggs and chill, covered, until ready to use. Trim chicken livers and pat dry between paper towels. Chop medium onions and garlic.
• In a large heavy skillet cook chopped onions and garlic in oil over moderate heat, stirring, until golden, about 10 minutes. Increase heat to moderately high and add chicken livers. Cook mixture, stirring occasionally, until livers are cooked through but still barely pink inside, 5 to 8 minutes. Transfer mixture to a bowl and cool.
• Finely chop enough of small onion to measure 1/3 cup and in a food processor pulse together with 2 hard-boiled eggs until well blended. Add liver mixture, Sherry or brandy, sugar, and salt and pepper to taste and blend until smooth. Transfer pâté to a small serving bowl and cool. Chill pâté, covered, at least 4 hours and up to 2 days.
• Just before serving, separate yolk and white from remaining hard-boiled egg and force them separately through a coarse sieve onto pâté.
• Serve pâté with toasts or crackers.