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  • bbqoaf
    Founding Member
    • Jul 2014
    • 755
    • Calgary, Alberta, Canada
    • Broil King Signet Gasser
      Weber 22.5" One Touch Gold

      Love all things Q, especially new ideas/techniques/recipes, always down for getting weird.

    Pate?

    I came across this recipe http://www.epicurious.com/recipes/fo...agne-em-350966 and now I'm obsessing over making some pate.

    Has anyone done this or have a great recipe they can share? Has anyone ever made a chicken liver version?
    The next question of course is has anyone tried it on a smoker?

    I'm intrigued and I will be doing it this coming weekend for NFL divisional games.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9122
    • East Texas
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    #2
    To quote Ace Ventura, "Stuff probably looks better on the way out, uh?"

    Comment


    • Nate
      Nate commented
      Editing a comment
      ^^^ what he said!
  • JCBBQ
    Club Member
    • Jan 2016
    • 1033
    • Jersey City, NJ
    • Primo Oval XL Ceramic Cooker
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    #3
    I make chicken liver pate every year around the Holidays. It's very easy and delicious. Basically blend up the livers w some spices and butter, pour them into ramekins and cook in a water bath. I'll get back to you with the exact recipe.

    Comment

    • johnsteen
      Charter Member
      • Jan 2015
      • 242

      #4
      Pate? That is a swap meet in Texas

      Comment

      • JCBBQ
        Club Member
        • Jan 2016
        • 1033
        • Jersey City, NJ
        • Primo Oval XL Ceramic Cooker
          Pit Barrel Cooker
          2x Mavrick 732
          Therma Pen Orange
          Favorite Bourbon Blanton's
          SF Giants

          MCS wish list - Lone Star Grillz off set

        #5
        bbqoaf don't listen to these Philistines! Pate is delicious.
        This recipe is from Balthazar -the best French bistro in NYC


        Click image for larger version  Name:	IMG_3124.JPG Views:	1 Size:	4.41 MB ID:	261423Click image for larger version  Name:	IMG_3125.JPG Views:	1 Size:	4.30 MB ID:	261424
        Last edited by JCBBQ; January 9th, 2017, 06:56 AM.

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          I use bourbon instead of cognac and I just serve in the ramekin.

        • bbqoaf
          bbqoaf commented
          Editing a comment
          Thanks, I was going to use brandy to go easier on the wallet. Cool recipe.

        • JCBBQ
          JCBBQ commented
          Editing a comment
          bbqoaf, It's soooo easy.
      • lschweig
        Former Member
        • Jul 2014
        • 983
        • Oswego, Il

        #6
        Pate is amazingly good as well as amazingly expensive when bought as it is truly a gourmet product. I have wanted to try and make some for a long time so I am interested in your journey.

        Comment

        • CandySueQ
          KCBS President, and Moderator
          • Jul 2014
          • 1537
          • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

          #7
          It's not a true mousse consistency, but I do this if I'm needing a liver fix. Clean a container of chicken livers, removing fibers and separating "lobes" remove anything that doesn't look right, sometimes kidneys or some other round redder looking organ gets in there. Arrange in singlish layer in a lightly buttered foil pan. Season with salt and pepper. I'll usually cook on the BGE after grilling a steak, so I'll put the pan of livers on top of the Grill Grates and let cook. Flip once if you want (it's not necessary). I put some pecan pellets in the valleys of the Grill Grates for flavor. When livers are done, let cool. Remove more of membrane and semi crumble. Add mayo to crumbled livers, add more seasoning if necessary. Finely minced sweet onion is a nice add too. A good finish to this is to spread some softened cream cheese on a sheet of waxed paper (about 4" x 6"). Put a liver "log" in the center and pull up sides to give liver a white crust. This slices nicely for presentation on a cracker with a squirt of spicy brown mustard on top. If you have access to duck liver it's over the top done this way.

          Comment


          • bbqoaf
            bbqoaf commented
            Editing a comment
            Great advice, thanks!
        • Potkettleblack
          Club Member
          • Jun 2016
          • 1797
          • Chicago, IL
          • Grill: Grilla Original / Weber Genesis EP-330
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            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          #8
          This is an easy as all get out thing to do sous vide.
          This recipe could have many steps of simplification in the ingredient list, to be really easy to do. Like similar process, just with the Balthazar ingredient list.

          https://www.chefsteps.com/activities/chicken-liver-pate
          Last edited by Potkettleblack; January 9th, 2017, 11:39 AM.

          Comment

          • Willy
            Charter Member
            • Apr 2015
            • 1765
            • High Desert of the Great Southwest

            #9
            If'n you're looking to make real pate: http://www.fossilfarms.com/duck-meat...ey-foie-gras-a

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              All recipes presented above are valid pates. Foie gras is not what makes a terrine a pate.

            • Willy
              Willy commented
              Editing a comment
              Potkettleblack My bad--poor choice of words. I just don't like stronger livers like calves, pork, and chicken (chicken is barely tolerable). Duck and goose liver, OTOH--HEAVEN!
          • Danjohnston949
            Former Member
            • Dec 2014
            • 4437
            • 1410 9th. St. N, Fargo ND

            #10
            bbqoaf, It has been Years but I have made Chicken Liver Pate'! It makes a Great Appetizer or Buffet Item serve with Herb, Garlic or ? Crackers? Also with Garlic Toast Rusks and Cream Cheese! I will try to find my recipe and I will get it to You!
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

            Comment

            • RScholtz
              Former Member
              • Jun 2017
              • 3

              #11
              I've done the ChefSteps pate before, and it is very simple and very good. The one thing I would caution on is to let the jars sit out of the water bath for 30-45 minutes before you put them in the ice bath. I had two jars crack because of the cold shock, and it resulted in a fatty watery mess, with pieces of glass in the ice bath.

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Always be careful with glass jars and Sous vide. I’ve cracked a few going the other way, into the bath, and trust, getting egg custard out of your IC is not fun.
            • JJ79
              Club Member
              • Nov 2018
              • 1

              #12
              Good morning from the great state of Wisconsin! We are right in the middle of our deer season and I have a beautiful venison liver ready for my first attempt at liver mousse, pate.....call it what you will. I am using a recipe from one of my favorite wild game cook books "The Meateater". I would like to smoke it though and I am hoping someone on this site has tried smoking pate. If not I suppose I will just smoke the liver to cook it and then follow the rest of the recipe. I'm just not sure if that's the way or if I make it and then apply a cold or low temp smoke to the finished product.
              If you are not familiar with Nueskes, they are a WI smoked meat company. They make a smoked liver pate that is the very greatest thing you have ever put on a cracker. That's my plan. If you've ever tried it I would love some advice. If not, I'll let you know if it works! Thanks!

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                I think either way would be valid. I think I would go the cold smoke after form route, for greater smoke permeability, but depends on how much smoke you want to apply.

              • Murdy
                Murdy commented
                Editing a comment
                I am jealous, venison liver is awesome, and so is Nueske's.
            • Murdy
              Club Member
              • May 2018
              • 402
              • North-Central Illinois

              #13
              I made this one last year, and it was amazing: https://www.simplyrecipes.com/recipes/pate_pate_maison/
              I plan on doing it again for Christmas.

              For years, we have just been frying up some chicken livers, adding onion, garlic, bourbon, pepper, maybe a small amount of cream cheese (depending on who actually was making it), parsley, worcester, splash of tabasco, whatever else sounded good, and running through the food processor. Always came out good.

              Comment


              • grantgallagher
                grantgallagher commented
                Editing a comment
                Thats kind of the way i do it. I usually make rabbit for xmas dinner and always use the livers for a small app pate. So good.

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