A month or two ago one of my friends invited me over for a pate making party. He works in the food distribution business so he was making a stupid huge batch of pate for his clients. It turned out to be a booze fest in disguise but the pate turned out fucking awesome and I even scored me a couple jars off him. I figured I would let all of you in on the recipe in case you ever need to make an epic amount of pate. Let's begin:
Start by dicing up 11lbs of skin off pork belly. This incredible specimen came from
Niman Ranch. I was given the very important job of dicing 9 yellow onions, as seen above. Without me, this project would have failed worse than your short stint at the community college.
Take your 11lbs of diced pork belly and run it through a meat grinder. Then take 3lbs of pork liver and grind that shit up. These livers came from
Carlton Farms. Mix your ground meaty goodness with the 9 diced yellow onions, 25 minced cloves of garlic, 10 eggs, Italian dried spices, salt and pepper, and 1c of VSOP. Be sure to line the jars with the VSOP before you cram this shit in there. My buddy also says it is important to keep the ingredients cold the whole time. I am sure it doesn't really matter that much.
Cover the jars with boiling water and let them go for about three hours. Time to finish off that VSOP!
Here is a picture of my buddy and some weird dude I never met before.
Case in point.
Here I am eying down the remainder of the VSOP. Since this evening I have made a bunch of stuff with the pate. One of my favorite uses, other than eating it straight on crackers, is in my
mustard-porter sauce and drizzled over lamb. Be sure to whisk it hard enough so the pate basically dissolves into the sauce. Eat it.
Start by dicing up 11lbs of skin off pork belly. This incredible specimen came from Niman Ranch. I was given the very important job of dicing 9 yellow onions, as seen above. Without me, this project would have failed worse than your short stint at the community college.
Take your 11lbs of diced pork belly and run it through a meat grinder. Then take 3lbs of pork liver and grind that shit up. These livers came from Carlton Farms. Mix your ground meaty goodness with the 9 diced yellow onions, 25 minced cloves of garlic, 10 eggs, Italian dried spices, salt and pepper, and 1c of VSOP. Be sure to line the jars with the VSOP before you cram this shit in there. My buddy also says it is important to keep the ingredients cold the whole time. I am sure it doesn't really matter that much.
Cover the jars with boiling water and let them go for about three hours. Time to finish off that VSOP!
Here is a picture of my buddy and some weird dude I never met before.
Case in point.
Here I am eying down the remainder of the VSOP. Since this evening I have made a bunch of stuff with the pate. One of my favorite uses, other than eating it straight on crackers, is in my mustard-porter sauce and drizzled over lamb. Be sure to whisk it hard enough so the pate basically dissolves into the sauce. Eat it.
11 comments:
Wow! You're one good looking Asshole!
You guys are hardcore. Hennessy is like gasoline and will singe off your eyebrows if you get close enough.
Damn right!
Holy Hell, Beer Drinker! I thought you were a man! Sack up! Even I, demure Southern woman, drinks Hennessy.
bunny. I think you are the first person, let alone woman, to tell me to "sack up". And demure? Hardly!
All I'm saying is that Hennessy will put hair on your chest (so look down) and apparently on your head too (you see these hippies cutting meat?).
Everyone looks like that in the Pacific Northwest.
^Yeah. Maybe you should all step out of the 90s.
B.D., you know I love ya'...maybe one day we will have the opportunity to put some hair on our chests together.
Grunge forever!
My mother raises hogs for Niman Ranch. She is very southern baptist. I sent her a link to this. She laughed. End of story.
That is awesome! I aim to please. Thanks Lucinda!
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