How bout liver pate, Southern style?
Let's start with liver. Which one?
Most people would say, use beef.
I favor things like squirrel and chipmunk, but can't get enough of the little devils' tiny livers, so I think to use chicken liver. Of course you should use duck or goose if you happen to have it.
Why? It's mild and prevalent.
Call me irresponsible, but I would throw in chicken gizzards when I find them.
Ok. What next? The usual onions, sauteed, thyme, a little sage, dill perhaps, garlic to taste, say red or white wine or fino, reduction, rather than cognac for which I have a better use.
Diced hickory smoked bacon, or comparable European substitute, is required.
How about a few crushed pecans?
What is wrong with say a few peeled muscadines?
That's about it. You already know how to prepare this too or you wouldn't have read this far.
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