New Orleans Chicken Liver Pate Food

CHICKEN LIVER PATE'

Chicken Liver Pate' image

Make and share this Chicken Liver Pate' recipe from Food.com.

Provided by papergoddess

Categories Spreads

Time 20m

Yield 1 log

Number Of Ingredients 10

Ingredients

1 lb chicken liver
1/2 cup butter, softened
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup grated onion (or more to taste)
1 -2 clove garlic, mashed
4 eggs, hard boiled
2 tablespoons cognac (optional)
1 cup chopped fresh parsley (optional)

Steps:

Cook chicken livers in boiling water for about 7-10 minutes; drain well.
Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
Chill until firm; shape into a log and roll in parsley if desired.
Keep refrigerated until served.

NEW ORLEANS CHICKEN LIVER PATE

New Orleans Chicken Liver Pate image

Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding).

Provided by Busters friend

Categories Spreads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup onion, finely chopped
4 tablespoons butter
1 1/2 lbs chicken livers
2 egg yolks, hard-boiled
4 tablespoons butter, softened
1/2 cup heavy cream
1/3 cup cognac
1/4 teaspoon nutmeg, grated
salt, to taste
black pepper, freshly ground, to taste
1 tablespoon green onion, chopped (fresh chives OK)

Steps:

Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.

Nutrition Facts : Calories 89, Fat 7.4, SaturatedFat 4.2, Cholesterol 130.8, Sodium 50, Carbohydrate 0.4, Sugar 0.1, Protein 5.2

CHICKEN LIVER PATE WITH GOLDEN TOAST POINTS

Chicken Liver Pate with Golden Toast Points image

Chicken livers are a staple of New Orleans markets; this chicken liver pate is served with toast points, olives, and cornichons.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 2 cups

Number Of Ingredients 11

Ingredients

1/2 ounce mixed dried wild mushrooms, such as porcini, shiitake, or wood ear
2/3 cup boiling water
5 tablespoons unsalted butter
1 pound fresh chicken livers, tough membranes removed, rinsed, and patted dry
4 sprigs thyme, leaves roughly chopped
Coarse salt and freshly ground pepper
1/2 clove garlic, minced
1 tablespoon brandy
1 slice white bread, crusts removed, diced
1 tablespoon freshly squeezed lemon juice
Golden Toast Points

Steps:

Place mushrooms in a small bowl; pour the boiling water over. Cover, and let steep until mushrooms are soft, about 15 minutes. Strain through a sieve, reserving liquid. Finely chop mushrooms.
Meanwhile, in a large saute pan, melt 1 tablespoon butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Saute until livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in 1/2 tablespoon brandy. Transfer mixture and all juices to a large bowl. Repeat with remaining livers.
Melt 2 tablespoons butter in same pan; add bread cubes and the reserved mushroom liquid, scraping up browned bits from bottom of pan. Combine with liver mixture.
Working in batches if necessary, transfer to the bowl of a food processor fitted with the metal blade. Process until mixture is smooth, about 3 minutes. Add lemon juice, and adjust seasoning. Transfer to a 2-cup serving dish.
Melt remaining tablespoon butter in a small saucepan over low heat. Skim off white foam from surface, and discard. Drizzle melted butter over top of pate, and place in refrigerator, covered, until butter is set, at least 1 hour. Bring to room temperature 1 hour before serving; scrape off butter, if desired, and serve.

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