0 Spicy Sweet Savory Pickled Cherries

PICKLED CHERRIES YOU ASK...???

WELL...PUCKER UP !!!

THESE BABIES PACK AN AMAZINGLY POWERFUL FLAVOR PUNCH.

THEY ARE ADDICTING.

i don't know how i got this idea that i HAD to make pickled cherries. i just wanted a way to enjoy all these beautiful cherries all year long.  i googled around and found a few recipes, but the vinegar thing was throwing my off.  i knew if i tweaked the recipes a bit i would have to give it a try.  i had no idea how these would turn out, but it was an unbelievable surprise when i opened the first jar...

upon first bite i was a little wary...WHAM! the vinegar wakes up your taste buds...then the spice slaps you upside...the rosemary kicks in and you're left with this amazing flavor sensation that leaves you wanting more.  one of those flavor sensations that makes you wonder...

"why haven't i tried anything like this before?"...

BECAUSE PICKLED CHERRIES SOUND WEIRD.

they ARE weird......weird in the best way.

i've only served them with cheese and crackers. creamy savory cheese calms the sweet heat and pairs well with the tart tangy vinegar.  maybe prosciutto, salami, or pate de campagne?...

any charcuterie platter would be proud to have these as an addition.

there are so many other possibilities. one friend put them in a salad and another chopped them and put them in black rice with a nice glazed salmon.

so far i find myself eating them right outta the jar.

these are a must try.  canning isn't necessary.

like i said, i was hoping to have cherries for the winter, but these aren't gonna last until then.

follow recipe, let them cool, then refrigerate and wait for a few days before opening...if you can wait that long.

SPICY SWEET SAVORY PICKLED CHERRIES

many thanks to Tom at Tall Clover Farm

for his "how-to"s and a great starting point.

this recipe made 4 pint jars and 3 half-pint jars with a few left over.

3 pounds of firm sweet cherries...i used 1 lb. Rainer and 2 lbs. Bing

for the brine...

2 cups white wine vinegar

2 cups white vinegar

1 cup water

1 1/2 cups white sugar

1 cup brown sugar

2 tsp peppercorns

2 tsp red pepper flakes...1 tsp will be okay for the normal heat seekers.

1 tsp chipotle powder

1/2 tsp ground cumin

3-4 whole cloves

3 sprigs fresh rosemary

5 smashed cardamom pods

1/2 vanilla pod split open

extra stuff for the jars...

NOTE...you can stuff them with these extra goodies if you want.  you need to make sure these things have been boiled for a short time in the strained brine if you are canning...C-note at bottom

6 - 8 chili arbol...or long thin dried chili

6 nice rosemary sprigs

3 vanilla pods, split and halved to make 6 pieces

a few cardamom pods if you want.

wash cherries..you can choose to leave stems (trimmed to 1/2 inch) and pits in or remove stems and pits...i tried both and found the pitted were obviously easier to eat, and they also filled the jars a little better.  the non-pitted ones, however are cuter in the jar and a little more attractive and rustic for a nice charcuterie platter.

in a heavy bottom sauce pan add all brine ingredients.  heat on a low simmer for 5-10 minutes.  things should be getting very fragrant.  turn off heat and let steep for 30 minutes.

meanwhile, fill STERILIZED JARS with cherries.  fit as many as you can without squishing them too much.  leave 1 inch head space.  also put a few extra items like rosemary, chili arbol, vanilla pod, in down the side of the jar....NOTE...i am not sure about food safety on these additions if they have not been boiled...so you could just evenly distribute the ones that steeped in the syrup.

strain syrup with cheesecloth.  save the rosemary sprigs, cardamom pods and vanilla for the jars.

bring the temperature back up to hot.

pour syrup into jars over cherries leaving 1/2 inch head space.

NOTE...be careful.  DO NOT pour hot liquid into cold jars.

screw on sterilized lid.

process in hot water bath for 10 minutes.

OR...screw on lids, let come to room temperature and refrigerate.

try to wait 2-3 days before trying. they pack quite a spicy wallop, but seem to mellow out a little on the heat factor after a week or so.

NOTE AT THE BOTTOM...i am not a canning expert.  please take care in canning properly for food safety.  here is a good place to start if you are new to canning or a little unsure.

0 Easy Hock Terrine

what to do with big beautiful UGLY ham hock...?

break it down, tear it apart, smash it in to a loaf tin...

call it charcuterie !...

hi peoples...

sorry, "writers block"...

ha...how apropos.  a block for a block.

maybe that's why i have 23 drafts with photos and recipes waiting for some fabulous intelligent description...hmmm...intelligent just ain't gonna happen.

SO...this is a "WHAT YOU SEE IS WHAT YOU GET" kind of post.

hence, this is more of an idea rather than a recipe.

while shopping at one of my favorite Asian markets, H Mart, i came across a beautiful fresh already cooked ham hock...displayed much like a supermarket might display it's fresh roasted chickens. it was still warm and pliable so i snatched the best looking one up and brought it home.  with a fridge over flowing with food ready to eat i thought what am i gonna do with this big hunk o' hock ?!

i know...i'll make a terrine.

HOW EASY IS THAT !?

of course you can cook your own ham hock and do the same thing, but that takes hours....and ingredients.

ham hocks, much like trotters (aka pig feet) have a lot of good sticky collagen.  this is what makes for good glue in a terrine.  no gelatin needed.

INSTRUCTIONS

all of the following should be done with a warm pliable cooked hock...cool enough to touch and work with.

remove the skin in one piece, if possible.  this makes a nice outer layer and helps hold everything together.  tear apart the meat and tendons.  remove any bones and cartilage.  chunks can be large, but better long and thin instead of fat chunks.  add a little hot water (broth if you have some) maybe start with 1/2 cup to get some of the juices flowing.  SEASONING IS KEY...taste your filling.  maybe add some chopped scallions, chinese five spice, garlic or onion powder, cumin?...salt and pepper!  terrines are something that need extra flavor.

find a vessel that will work well.  i use a small loaf pan.  spray the inside lightly then line with plastic wrap.  leave over hang on all sides.  cut the skin in strips and layer the bottom.  then start packing the goods in...evenly dispersing the meat, fat, tendons and odd bits and pieces.  everything must go in so that it will hold together, but you can discard any unwanted dark ugly veins.

pour what juices you have left over the top and let it sink in.cover with hang over plastic wrap and press down hard with something flat that fits the top of the meat.  you don't want any air pockets.  place in fridge with a weights on top.  your terrine should be ready in a few hours.

voila...you have made a terrine.

pretty enough for any charcuterie platter.

serve chilled, sliced thin.

0 Kalamata Fig and Shallot BACON Jam

BACON JAM...i know you've seen it.  you say, "so what?!"

i'll tell you what...IT'S DELICIOUS.  that's what!

i love it so much that it has become a staple in our house...a guaranteed little jar of sweet bacony goo will be in the fridge at all times.  it goes with just about EVERYTHING!

i have made Spicy Chipotle Bacon Jam a couple of times and the newest combo with dried apricots and Garam Masal...not posted yet...but this version with dried Kalamata (light skin) figs seems to be a crowd favorite.

something about the snappy little fig seeds and the sticky spreadable texture.

serve with a nice tangy goat cheese on a seeded baguette and you've got a fabulous appetizer.

how about a waffle with maple syrup and a fried egg?

a huge spoonful on a grilled burger with Havarti cheese?

peanut butter, bacon jam and a bagel?....

the jars will disappear before you know it and you'll soon make this a staple in your fridge as well.  it's pretty darn easy, it makes the house smell delicious and you'll be a smash at the next dinner party if you bring a jar of this along....so go on...give it a try.

KALAMATA FIG AND SHALLOT BACON JAM

using Martha Stewart's slow cooker method

1 1/2 lbs sliced smoked bacon, cooked NOT CRISPY.

i prefer to do this in the oven on a rimmed cookie sheet lined with tin foil.  reserve 1-2 Tbsp fat for recipe and the rest for something else delicious...like Bacon Fat cookies perhaps.

1 medium onion, diced

1 large shallot, diced

7 oz. dried Kalamata figs, diced (remove hard stem)

1/2 cup cider vinegar

1/2 cup brown sugar

1/4 cup maple syrup

3/4 cup brewed coffee, i like strong

1/2 tsp Mexican dried chili powder, optional

1/8 - 1/4 tsp smoked salt

cook the bacon in the oven or a saute pan, until it is browned and most of the fat is rendered.  reserve 1-2 Tbsp and try to get some of the yummy scrapings.

cook onions and shallot in a saute pan with bacon fat until translucent.

add vinegar, brown sugar, maple syrup, coffee, garam masala.  bring to a boil and scrape up the bacon bits off the bottom if you have used that pan to cook the bacon.  not too long...just until sugar has dissolved and everything is incorporated.

add bacon (that has been cut or torn into 1 inch pieces) and diced apricots...stir to combine.

transfer this mixture to a 5-6 qt. slow cooker and cook on HIGH, UNCOVERED for about 3 1/2 - 4 hours, until liquid is syrupy.

transfer to a food processor and pulse until coarsely chopped...or to desired consistency.  fill sterilized jars, let cool open to room temp, cover jars tight and refrigerate.

this should keep in the fridge for at least 4 weeks.  i have been known to open a fresh jar 5 weeks later and i'm not dead yet...as a matter of fact i'm working on one right now.

0 Queso de Puerco...Pig's Head Cheese

QUESO de PUERCO...or...QUESOS de CABEZA
sounds a lot better than the translation...HEAD CHEESE

but wait...don't go...come back...

all this talk about nose to tail eating, waste not want not, being green and everything...you can't tell me you're gonna shy away from a little head cheese.

come on...be the adventurous foodie that you think you are...it's delicious!

i know the picture is a little alarming...

but you DO have to get over the shock factor that it IS all ingredients from a pig's head.  part by part it can be a little daunting...maybe disturbing for first timers, but nowhere near as disturbing as  tackling the whole head.
authentic Queso de Puerco is made from the WHOLE pig's head boiled and broken down...

I COULDN'T DO IT.  i'm not there yet...baby steps...besides it's a well known fact that a whole pig's head would not be allowed into this house.  i've snuck ears, tails and trotters in before, but i think the head with a face...eyes and teeth might just sign my walking papers.

SO...i had a better idea...

i simply bought all the parts.  a few ears, a couple of snouts, some trotters and a Pozole meat mixture (grab bag) which includes tongue, cheek, ears, lips, and various other bits of fatty meats that work well for this thing called head cheese.  i'll bet you didn't know that delicious authentic Pozole you love so much from your favorite Mexican restaurant actually had all those parts in it.  well, consider yourself christened.  

now come on...try the Queso de Puerco

this is nothing like the head cheese you're afraid of.  if you consider yourself an adventurous foodie this is a fabulous challenge to take "head on".

when presenting it to unsuspecting guests and those less adventurous, slip a few slices onto your next meat/charcuterie platter...call it a fancy "terrine"  or "Pate de Tete" if you have to..., but this one really is good ol' head cheese with some spicy Mexican flavors

...it will surely be the conversation at the table.

the left overs...i'm sure there will be some...make a delicious sandwich...or sear a slice or two in a hot skillet.  it renders into crispy little unctuous fatty bits that are delicious on top of a cold crisp salad.

QUESO de PUERCO...or HEAD CHEESE with Mexican flavors

things like this always change in flavors, size and shape...it depends on what parts of the pig you can get your hands on...AND are you willing to handle the said parts?... 

this is what i started with....

2-3 full pig ears

2 full trotters, sliced in half by the butcher

2 lbs. (or a little less) of Pozole mix...various pieces of pig including tongue, cheek, ear, snout, butt.

2 pig snouts...i found cooked, roasted snouts at the hot food area in my favorite Mexican market..Northgate, Santa Ana, CA

1 1/2 tsp cumin

1 big Tbsp dried oregano

1 tsp chipotle powder

1/2 tsp cayenne, optional

8-10 peppercorns

 1 large onion, quartered

3-4 bay leaves

6 smashed garlic cloves

2 Tbsp apple cider vinegar

salt and fresh ground pepper

before you begin to cook, you need to take care of a couple things...

#1  you must look for any stray hairs that have made it past the first cut, so to speak.  check the ears, snout and trotters.  i find the easiest way is to burn them off with a lighter or even better, and more fun, use a kitchen torch...yes the one you use for creme brulee.

#2  i like to boil a big pot of water, big enough to hold everything and put all the meat in and boil the parts for about 5 minutes.  then remove, discard the water and clean the pot before using for the actual cooking.  this will take care of any lurking exterior impurities.

now...i could go on and on and get really involved with instructions, but really it "boils" down to this...

EVERYBODY IN THE POOL

all meats, veggies, herbs and spices into a pot big enough to hold it all.  cover with water,  water should just cover meats throughout the cooking process.

bring it to a boil, then to a nice simmer.  cook until all is fork tender.  approximately 3-4 hours.

again...trying to keep it simple...

remove meat and let cool to the touch.  remove bones, large fat and any unwanted parts...NO don't toss it all...that was a joke!

strain broth through cheesecloth.  taste broth.  it should taste quite over seasoned, so add more salt and spice if necessary.

pack meats into a large loaf pan lined with Saran wrap.  i like it well packed.  pour warm broth over and weigh some sort of lid down on top so as to press everything together packed tightly.  you will be pressing out most of the liquid so do this in the sink.  the more packed it is...the less gelatinous your block of head cheese will be.

refrigerate for a few hours.  it's ready when it is solid.

slice and enjoy with pride.

now you are a true nose to tail-er

or...snout to trotter...er

PS...if you truly want to attempt this and need more instruction, i would be more than happy to answer any questions.

here are a few other terrines i have posted about that pretty much use the same method.

once you have made one terrine you can make anything into a terrine.

Asian Pig Ear and Pork Terrine

Trotter Terrine with Roasted Chicken

Mean Green Collard Terrine

0 Trotter Terrrine with Roasted Chicken

not your basic head cheese, but visually something very similar.  

maybe it's just the fact that it's meat held together by gelatinous broth..or maybe it's just that i used pig parts that are out of the norm,  but this was far more palatable than the sliced head cheese you've been afraid of since childhood AND a little more pleasing than snout, tongue  and jowls...

quite tasty i must say.  of course, i did run out and buy me some REAL head cheese.  not bad, but i wanted something a little more friendly...AND i didn't want to mess with all those various head parts.  i wanted easy...i wanted to enjoy the whole thing...lord knows no one else was going to have any...

what a bunch of pansy palates!

(above is store bought head cheese...not so scary at all)

TROTTER n' ROASTED CHICKEN TERRINE

recipe?...there really isn't much of a recipe to convey, BUT here goes...

cut to the chase...you're going to make stock from the trotters.  the trotters are necessary for the stock because that is the glue or gelatin that holds the terrine together.
you may make your stock any way, flavor, you please, but this is my usual method...

...photo above is purely inserted to let you know what you will be dealing with...

GOOD BROTH FOR TERRINES AND SOUPS

you'll need 2 full TROTTERS, cut in half to make 4 pieces...they are usually sold cut in half
1 yellow or white onion
couple stocks of cut celery
couple cut up carrots
5 -6 smashed cloves of garlic
1 bigTbsp Mexican oregano
2 tsp cumin
1 tsp Mexican chili powder
1 tsp coriander
fresh pepper
salt when you're almost done reducing
water, or water and chicken stock, to cover...go ahead and use a can or 2 of chicken stock with the water if you have it...i might have used 1/2 and 1/2.
don't over fill.

bring to a boil and then to a slow simmer.  simmer for at least 3 hours.  the pig's feet skin should be falling off the bone and very fork tender.
check water level during cooking to make sure feet are still covered.
remove trotters and strain broth through very fine strainer...i suggest cheese cloth as well.  you want this broth to be very clean.  let broth cool and then refrigerate so that the fat will rise to the top for easy removal.
let your trotters cool to the touch...now you need to go through every bit and remove any small bones.
put all the trotter meat (skin) into a container with a little broth and refrigerate until ready to use.

ASSEMBLY
roasted chicken...just go out and buy one...(can you spell "COSTCO")
cut or torn into big bite size pieces...i think i used about 1/2 a chicken
remove fat from broth container while it's cold...should pop right off the top.
warm the broth until it is liquid...TASTE TEST your broth...add a little more salt and pepper.  terrines always need a little extra flavor.
warm the trotter meat to loosen it up and cut into large pieces (or small if you don't want to really see them)
lightly spray a medium glass loaf pan
add meats to the loaf pan...you can layer if you'd like, but i just put it all in evenly dispersed.  you want to get a little something in every bite...pack it quite full.
then pour in your trotter broth.
i wanted my terrine to look packed so i pressed the meat down with another loaf pan and some soup cans.  you might find that more meat will fit in.  don't press too hard or you will have an over-flowing mess on your hands, but hard enough as to close the gaps between the meats.
put in fridge to cool and completely set.  this shouldn't take long...a couple of hours.
remove from loaf pan by slipping a knife around the edges and inverting onto plate.

slice and enjoy...this will keep for at least 5-7 days.

as far as any kind of serving suggestions?...i don't really know what you would pair this with.  i gobbled it up mostly by the slice, but served along with other cut meats and or some charcuterie type faire i think would be nice.  maybe some cornichons and a little Dijon or slap it between some bread and call it a "soup sandwich"...
any way you serve it you will enjoy it with a sense of pride knowing
you tackled the TROTTER

0 BACON JAM with a little kick

BACON JAM...are you kidding me?

was someone keeping this a secret?

how did i not know about this WONDER SPREAD?!

move over candied bacon...there's a new kid in town

good morning...good afternoon and good night !

i could eat this with every meal...and i think i have.

if you are a bacon fanatic, like myself, i suggest...demand you to try this fabulous easy slow cooker recipe for the sweet savory ride of your life.  it goes with just about anything and everything...wonderful with the apple-peanut butter combo...fabulous with a ripe camembert cheese and a crisp cracker...just the right topping for some toast soldiers and a 3 minute egg...

and on a burger ?  fagetaboutit !

SLOW COOKER BACON JAM

w/chipotle peppers

adapted from Martha Stewart

original found HERE

1 1/2 pound sliced bacon (apple wood smoked is great), cut lengthwise into 1-2 inch pieces

NOTE...if doing it on the stove top i find it much easier to keep the pieces large or whole for easier flipping and even browning.

2 medium yellow onions, diced small

3-4 garlic cloves, smashed peeled

1/2 cup cider vinegar

1/2 cup packed brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

1/2 tsp Mexican chili powder

2-3 chipotle chilies, diced...out of the can with a little of the adobo sauce

1.  cook your bacon until it is browned and the fat is rendered...OVEN or SKILLET...?

NOTE...the 1st time i cooked my bacon, in strips, all at once in the oven...much easier...BUT i lost out on the crispy bacon burnt scrapings that you get from cooking it in the skillet.    the finished product didn't miss the scrapings at all...it was fabulous.  i did a second batch on the stove top to see if there would be a big flavor  difference and i cut the bacon into small pieces...had to do it in 2 batches, took twice as long, kind of messy and kind of a big hassle.  this batch is in the slow cooker RIGHT NOW, so we'll see....i'm leaning towards the oven method and cutting it all into pieces before adding to the pot.

NOTE...i just tried the second batch...the one that i cooked the bacon on the stove top and used all the scrapings.  i did not see any noticeable flavor difference.  i will definitely use the oven method for my bacon from here on out.  i think i could still get some of the delicious scrapings off the jelly roll pan and add them, but like i said, i didn't notice anything worth going through all the trouble of stove top cooking.  i suggest cooking your bacon in whole strips all at once in the oven.

transfer the bacon to paper towels to drain.  pour off all but 1 tablespoon of the fat.  save the rest for future use...like these Bacon Fat Oatmeal Chocolate Chip Cookies perhaps.

Add onions and garlic, and cook until onions are translucent, about 6 minutes.

add vinegar, brown sugar, maple syrup, coffee, chili powder and chipotle chilies and bring to a boil, stirring and scraping the browned bits off the bottom of the skillet (or not if used oven method) with a wooden spoon.

add bacon and stir to combine.

transfer mixture to a 6 Qt slow cooker and cook on high, UNCOVERED, for 3 1/2 - 4 hours, until liquid is syrupy.

transfer to a food processor and pulse until coarsely chopped.  let cool, then refrigerate in airtight containers, up to 4 weeks

NOTE...i, obviously, put mine in airtight clip-top jars...try to make sure there are no air bubbles when loading into jars...that's where the spoilage can form first if you are storing a jar for a few weeks. this is very rich, but UNBELIEVABLY FABULOUS so you might use it sparingly...

or YOU MIGHT WANT TO SLATHER IT ON EVERYTHING !!!

i have a new favorite breakfast now that i have discovered this wonder spread...a bacon jam, peanut butter and fresh raspberry quesadilla.  spread the jam on one side, the p-nut better on the other, add the raspberries to one side and flap over like a quesadilla...talk about a delicious out-of-the-ordinary on the go breakfast...YUM !!!

0 Asian Style Pig Ear and Pork Terrine

PIG EARS ?!

yes, they're in there...that pretty  little unassuming stripe is EAR.

 introduce yourself slowly...bit by bit... to the "Nose to Tail" concept.  take the easier softer route and disguise your pig parts in a fancy terrine...sneak it in to your next charcuterie platter...or present as a creative hors d'oeuvre that will amaze your guests.

OR, if you're already gung-ho for "tip to toe"...simply enjoy this delicious Asian style terrine with some pickled ginger,  garlic chili sauce or a pinch of wasabi...yummm 

PIG EAR and PORK TERRINE

i sort of made this up, so if i've left something out please let me know and i'll fix it asap

FOR THE EARS

basically the most important part is the ear...cooking the ears.  i've posted about cooking pig ears in the past as seen ear...woops i mean HERE ...sorry, there's too many jokes readily available when talking ears.  there are a few details like removing any hairs and the pre-boil that can't be missed, please check the link.

(i know it looks scary, but i thought i better show you a photo of what you'll be dealing with...)

in a nut shell you need to cook 3 - 4 pig ears in an Asian flavored stock found HERE (without the Duck, of course).  simmer for about 3 hours or until they are very fork tender.  carefully pull out the ears and strain the broth through some cheese cloth.  let the ears (lay flat) and broth cool (separately) and get to room temp while you are preparing the ground pork.

FOR THE GROUND PORK

1 1/2 lbs of lean ground pork

2 - 3 cloves garlic, chopped

2 - 3 Tbsp fresh ginger, diced small

1/2  onion, diced

1 tbsp soy sauce

1 - 2 tsp sesame chili oil...or just sesame oil

a dash of cayenne

salt and pepper to taste

in a skillet with olive oil, saute the onions garlic and ginger until fragrant.  add ground pork...while pork is cooking separate so it is not in chunks and add the soy sauce and sesame oil...cook completely...salt and pepper to taste.  flavor and seasoning are very important in every part of a terrine.

let this cool a bit for easier handling.  process the pork mixture until it gets to a fine spreadable texture...not as far as a smooth pate, but you don't want any lumps or chunks.  you will want to add a little of the stock in to make a spreadable mixture...again, taste for seasoning when done.

FOR THE TERRINE

line a medium loaf pan with plastic wrap.  i used a glass pyrex loaf dish.  use enough wrap to over hang the sides.  i suggest you lightly oil the dish before trying to get the plastic wrap all the way in.

lay a few long chives down on the bottom for decoration.  

put about an inch of the ground pork mixture evenly on the bottom...then press lightly a layer of ears cut to fit as one layer.  then spread another layer of ground pork...another layer of ears, again, cut to fit for a whole layer.  end with a layer of pork mixture.  note...sprinkle a few small bits of chives in the layers for a little color.

now this next step is terrine 101, but if you don't know it can get messy so be prepared for overflow...

pour a little of the stock over the filled terrine.  a little at a time until it looks well moistened, but not saturated.  cut a rectangle out of cardboard that will fit the inside of the terrine...cover the cardboard with plastic. use the cardboard to press down and release any extra liquid (stock) and air pockets.  this will most likely overflow a little.  i like my terrines tight and well set with no air bubbles or gelatinous areas so i let set with some weight on the terrine...a foil covered brick works well...or some heavy cans.  then refrigerate for a few hours until completely chilled.

to unmold you might need to run a little warm water over the outside...if all turns out well, you should be able to flip the terrine out on a platter and peel off the plastic wrap to reveal a beautiful Pig Ear and Pork Terrine.  cut with a VERY sharp knife and serve with pickled ginger, chinese mustard, garlic chili sauce or maybe some wasabi.

0 Pate de Campagne...Country Pate

OOH LA LA...PATE DE CAMPAGNE...

Country Pate...otherwise known as "Fancy Meatloaf".

if you break it down like that it doesn't seem so difficult to handle...i mean just about anyone can throw together a meatloaf...right?

so, i decided to tackle the beast...take on the challenge of a PATE.  i've made Terrines and Rillettes in the past, but nothing as fancy as a pate with a French name and LIVER in the recipe...yikes!  

liver scares me and kinda gives me the creeps.  when i was little my mother always wanted us to try something once.  she tried to tell my brother and i that it was "baby cow"...i said, "no thank you".  she said, "just try it once if you don't like it you don't have to eat it".  i said, "no thank you, i'll throw up"...so she insisted that i take one bite... 

i threw up on my plate!...

thank goodness i have evolved, broadened my horizons and my palette has improved with age.

this pate is relatively simple, but kind of time consuming.  i've made it twice now and i must say the second time was a bit easier.  the first on i got a little caught up in perfection and still had that little flare of apprehension i get when tackling something new and seemingly involved.  the second one i just told myself it was a fancy meatloaf...it took the pressure off...besides...the first one was such a success that i knew i could play around a little with the ingredients and not be so precise.

PATE de CAMPAGNE with PINK PEPPERCORNS

adapted from Sippitysup.  thanks to jgreghenry

the following ingredients are what i used and found delicious, but the original recipe can be found HERE.  

3/4 lb chicken livers-trimmed

1/3 lb ground pork

3/4 lb pork loin chop, cut into 1 inch cubes

4 slices bacon, roughly chopped

1 1/2-2 tsp salt

1/2 Tbsp pink peppercorns, lightly crushed

1/2 tsp fresh ground pepper

2 tsp fresh thyme, chopped fine

1 tsp fresh rosemary, chopped fine

1/4 cup pistachios

3 Tbsp Brandy or Cognac...i used Henessy

1 medium shallot, minced

2 eggs lightly beaten

6-8 whole bay leaves-mostly for decor

12 slices of bacon

-put the pork loin cubes, chicken livers and roughly chopped bacon into a food processor with blade attachment

-pulse the mixture 12-15 times, scraping sides a few times during process.  you're looking for a varied texture.  don't over process into mush, but don't leave too chunky.

-once you are happy with the texture move the meat mixture to a large bowl.  add the salt, pink peppercorns, black pepper, thyme, rosemary and brandy.  mix this together.

-now, add lightly beaten eggs and shallots.  mix this together well.

-add in the pistachios if you're using them.

-choose a three cup terrine mold or some other oven proof dish of appropriate size and shape...

NOTE...i used a medium loaf pan and had a little left over for a mini loaf pan (also lined with bacon...cute!)

-layer the bay leaves on the bottom of the pan/terrine.  this is pretty much for decoration, but adds flavor as well.

-line the long sides of the pan/terrine with sliced bacon.  leave enough bacon hanging over both sides to cover the top once it is filled.

NOTE...i used very long strips of bacon.  use your judgment...you want the whole thing lined with bacon...the end result is what you're after...after all this trouble it has to look pretty right?

-spoon the meat mixture into the bacon covered mold.  leave a 1/4 inch space on top.  you need room for the top layer of bacon and it will puff a little during cooking.

-fold the hanging bacon over the top and add a piece or two if necessary.

cut a piece of parchment to cover just the meaty top and wrap the terrine/loaf pan in aluminum foil.

-let the flavors come together in the fridge or overnight.  i didn't wait.

-when you are ready to cook...preheat the oven to 325 F.  place the covered terrine in a larger baking dish and pour boiling water into the baking dish to come halfway up the sides of the terrine...in other words...this needs to cooked in a Baine Marie.

-bake this for 1 1/2 hours or until the internal temp is 160 F.

-lift the terrine out of the water and set aside to cool completely while covered.

-once it is cooled, drain any extra liquid from the terrine.

-this is optional, but i find it BEST...you need to press the pate when it goes into the fridge..  i use a foil covered brick that fits just-right into my medium loaf pan.  you can also use soup cans or even a heavy skillet...cut yourself a piece of cardboard that will fit inside the rim of the loaf pan or terrine.  cover it with tin foil or plastic wrap.  put that on top of the meat and weigh it down with something heavy...this makes for a nice tight pate that holds together well when sliced...besides...it's just part of that  making your own PATE EXPERIENCE...

please DO give this one a try...

i know it sounds so involved, but just have fun with it and i'm sure you will end up with a fabulous, beautiful loaf of "HOMEMADE CHARCUTERIE"