Saturday, September 15, 2012

Top Recipe - Chris Cosentino's Pork and Chicken Liver Pate with Hazelnuts and Truffles

Pork and Chicken Liver Pate with Hazelnuts and Truffles

5 lbs chicken liver
5 lbs pork shoulder
5 lbs pork belly
1 bunch thyme
1/2 bunch savory
1/4 cup garlic
1/4 cup shallot
1/2 cup sauterne wine
1 cup black truffles
2 cups hazelnuts
salt and pepper, as needed

Hay Carrots:
Baby carrots
2 bay leaves
1 orange peel
1 bunch thyme
3 cups hay
2 tablespoons salt

Cut the pork and marinate with shallots, garlic, and sauterne. Grind ½ through small die, and then ½ through medium die. Grind all together, mix with chopped truffles and toasted hazelnuts. Cook a piece to taste in a plastic wrap in boiling water. Let chill before tasting.

Line a terrine mold with pan spray, then lay down plastic wrap to line the mold. Pack in the ground meat. Tamper the molds to get out air bubbles. Bake in a 300 degree oven in a water bath until they reach 134 degrees internal temperature.

Press the terrines with a weight and let cool. Slice and serve with carrots, mustards and cornichons.

Place all ingredients in a pot and bring to a boil until tender (this should take about 18 minutes).


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