GRILLED CHICKEN LIVER PâTé & BLACKBERRY CROSTINI RECIPE - (4.5/5)
Provided by á-61574
Number Of Ingredients 21
Steps:
- Combine livers and enough milk in a medium bowl so livers are submerged. Chill and soak to mellow their flavor for at least 1 hour or covered, overnight. Drain livers; discard milk. Using kitchen shears, trim any fat and veins from livers. Rinse, drain, and pat dry with paper towels. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place a wire rack on top of grill grate. Rub livers with oil; season with salt and pepper. Grill livers on a wire rack, turning occasionally, until nicely charred but still rosy inside, about 3 minutes. Transfer to a food processor. Melt 2 tablespoons butter in a small skillet over medium heat (keep remaining butter chilled). Add shallot and thyme; cook, stirring often, until shallot is translucent, about 3 minutes. Remove from heat. Add bourbon (careful: Mixture may ignite). Return skillet to heat; cook, stirring often, until reduced to 3 tablespoons, 2 to 3 minutes. Transfer shallot-bourbon mixture to food processor with livers. Add cream and 1/8 teaspoon allspice; purée until smooth, occasionally scraping down sides. With motor running, add remaining 8 tablespoon butter, 1 cube at a time; purée until smooth. Season with salt, pepper, and more allspice, if desired. For a smoother pâté, press liver mixture through a fine-mesh sieve into a medium bowl. Pack into a 1 1/2-cup jar or small bowl. Cover with waxed paper and chill overnight. DO AHEAD: Pâté can be made 3 days ahead. Keep chilled. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush bread with oil; season with salt and pepper. Grill bread until golden brown on both sides, about 1 minute per side. Cut crostini in half on a diagonal. Spread each warm crostini with pâté, then garnish with some Blackberry Salad and sliced radishes. BLACKBERRY SALAD: Mix oil, herbs and lemon juice into a small bowl. Season to taste with salt and pepper. Gently fold in the blackberries just before serving. The vinaigrette can be made 1 day ahead.
CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS
Provided by Anne Burrell
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
- To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
- Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
- Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
- Schmear each toast with the pate and top with balsamic onions.
CHICKEN LIVER CROSTINI
Steps:
- Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.
CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE
Steps:
- In a bowl, soak the livers in the milk for 2 hours. Drain well.
- In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
- Remove from the heat and let cool slightly. Discard the bay leaves.
- In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
- Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
- To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.
CHICKEN LIVER PATE WITH BRIOCHE CROSTINI TRIANGLES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush brioche triangles with melted butter and bake for 10 to 12 minutes, until golden.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onion in oil with salt, pepper, and bay leaves until onion becomes soft and golden, 8 to 10 minutes.
- Add chicken livers to skillet and cook, stirring occasionally, until livers are browned and firm to the touch, 5 minutes.
- Deglaze skillet with Marsala wine, scraping up brown bits, and reduce liquid by half.
- Remove bay leaves and transfer liver-onion mixture to food processor; puree until smooth. With motor running, slowly add remaining olive oil. Adjust seasoning to taste, transfer to ramekins, cover, and chill at least four hours before serving. Serve with brioche crostini triangles.
CHICKEN LIVER CROSTINI
Provided by Peggy Markel
Categories Bread Condiment/Spread Chicken Poultry Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
- Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
- Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.
BEEF LIVER PâTé WITH BALSAMIC CARAMELIZED ONIONS RECIPE - (4.1/5)
Provided by erinstargirl
Number Of Ingredients 9
Steps:
- Remove liver from vinegar soak, rinse well, and pat dry. Set aside. Heat a large cast iron skillet over medium-low heat with 1 tablespoon of fat. Add the onions and stir. Let the onions cook 5 to 10 minutes before stirring again. Stir the onions, scraping the bottom of the skillet. Continue cooking uncovered until the onions are tender, reduced, and caramelized; about 45 minutes, stirring occasionally. Add the garlic and cook until fragrant. Pour in the balsamic, continue cooking until reduced and the onions are coated well. Transfer the caramelized onion mixture to a plate, sprinkle with the fish sauce, let it sit while you cook the liver. In the same pan, heat another tablespoon of fat over medium-high heat. In batches, cook the liver slices 3 to 5 minutes per side. Continue until all the slices are cooked. Place cooked liver, balsamic caramelized onions, salt, and thyme in a food processor. Pulse, breaking everything up, until fine. Slowly stream in the olive oil until the mixture begins to come together smoothly. Add more olive oil to thin the mixture out to your liking. Serve with vegetable sticks, apple slices, plantain crackers, or enjoy it as-is.
More about "grilled chicken liver pâté blackberry crostini recipe 455"
CHICKEN LIVER PâTé CROSTINI | KAREN'S KITCHEN STORIES
Web Jul 3, 2022 Thinly slice the loaf, toast or grill the pieces, and lightly brush the toasts with olive oil. If you choose to grill them, you can grill the …
From karenskitchenstories.com
Servings 12Total Time 6 hrs 25 minsCategory AppetizerCalories 161 per serving
From karenskitchenstories.com
Servings 12Total Time 6 hrs 25 minsCategory AppetizerCalories 161 per serving
PATE CROSTINI WITH BLACKBERRY JAM - CAROLINE'S COOKING
Web Dec 23, 2020 Creative crispy bites Crostini are always one of my favorite choices for finger food as they are a great self-contained morsel. They last a little longer than just one bite, and don't require you to dip, scoop or …
From carolinescooking.com
From carolinescooking.com
CHICKEN LIVER PATE - TUSCAN CROSTINI - INSIDE THE RUSTIC …
Web Nov 23, 2017 Cut thick slices of good quality crusty bread. Drizzle each slice with a little olive oil and sprinkle with salt. Place the bread on a hot griddle pan until charred on each side. Spread with homemade chicken …
From insidetherustickitchen.com
From insidetherustickitchen.com
CHICKEN LIVER PâTé CROSTINI RECIPE | DELICIOUS. MAGAZINE
Web Method Preheat a griddle over a high heat. Grill the baguette slices in batches for a few seconds on both sides until lightly charred. Remove. Spread a little pâté over each slice, then top with a small spoonful of …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
CHICKEN LIVER CROSTINI RECIPE - PETER HOFFMAN - FOOD
Web May 24, 2017 Add the onion to the skillet and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes. Add the apple, reduce the heat to low and cook, stirring, until ...
From foodandwine.com
From foodandwine.com
LIVER RECIPES & MENU IDEAS | BON APPéTIT
Web The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here. 4.0
From bonappetit.com
Author Condé Nast
From bonappetit.com
Author Condé Nast
CHICKEN LIVER PâTé CROSTINI | RICARDO
Web Aug 18, 2020 Ingredients Pâté ½ lb (225 g) chicken livers, trimmed 3 tbsp (40 g) cold butter, diced ½ cup (125 ml) chicken broth 2 tbsp (30 ml) Marsala wine (see note) 2 …
From ricardocuisine.com
5/5 (2)Total Time 40 minsCategory Appetizers
From ricardocuisine.com
5/5 (2)Total Time 40 minsCategory Appetizers
EASY CHICKEN LIVER PâTé RECIPE - 2023 - MASTERCLASS
Web Jun 29, 2023 Last updated: Apr 30, 2023 • 3 min read. Chicken liver pâté is a classic French dish, combining rich chicken livers with flavorful pantry staples for a silky, …
From masterclass.com
From masterclass.com
GRILLED CHICKEN LIVER PATE AND BLACKBERRY CROSTINI | RECIPE
Web Jul 5, 2012 - Grilled Chicken Liver Pate and Blackberry Crostini Recipe. ... Jul 5, 2012 - Grilled Chicken Liver Pate and Blackberry Crostini Recipe. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
CHICKEN LIVER CROSTINI - FINE DINING LOVERS
Web Mar 31, 2012 Preparation. Combine the onion with 5 tablespoons of the butter and the bay leaves. Place over medium heat, and when it begins to take on color, add the livers and …
From finedininglovers.com
From finedininglovers.com
CHICKEN LIVER PATé - SUGARLOVESPICES
Web Mar 22, 2020 1 Jump to Recipe Chicken Liver Paté. When it comes to presentation, this definitely steals the show. The combination of flavors and textures wows the palate and …
From sugarlovespices.com
From sugarlovespices.com
TUSCAN CROSTINI RECIPE WITH CHICKEN LIVER PATE | NONNA BOX
Web May 22, 2022 Preferably, in an earthenware pan, heat oil and butter together. Add the chopped onion. Cook on medium heat until the onion turns golden. . Clean and wash the …
From nonnabox.com
From nonnabox.com
TUSCAN-STYLE CHICKEN LIVER PâTé - LA CUCINA ITALIANA
Web Oct 18, 2022 Open the bag, remove the herbs and strain the livers from the cooking liquid. Blend the livers in a blender and add the butter and 2-3 Tbsp. cooking liquid to obtain a …
From lacucinaitaliana.com
From lacucinaitaliana.com
GRILLED CHICKEN LIVER PâTé AND BLACKBERRY CROSTINI RECIPE | EAT YOUR …
Web Save this Grilled chicken liver pâté and blackberry crostini recipe and more from Bon Appétit Magazine, July 2012 to your own online collection at EatYourBooks.com ...
From eatyourbooks.com
From eatyourbooks.com
CHICKEN LIVER PâTè ON CROSTINI - WAITROSE & PARTNERS
Web Heat the butter in a large sauté pan and cook the livers and garlic with the rosemary sprig for 5-8 minutes, stirring occasionally, until the livers are cooked but slightly pink in the …
From waitrose.com
From waitrose.com
You'll also love
Related Search