Chicken Liver Pate Toasts

I’m getting all poshed up for a very special occasion, the 1 Year Anniversary of Fiesta Friday, the genius child of Angie @thenovicegardener.  Angie is a talented and warm-hearted blogger, cook and gardener who is responsible for bringing many of us bloggers together now as fellow friendly feasters.   Thank you Angie for the invitation a year ago, and for keeping the party alive with all of our wonderful hosts over the past year.  Thank you also to our hosts of the Anniversary Party (Part 1), Hilda @Along The Grapevine and Julianna @Foodie On Board. May 2015 be even more fun, productive and delicious on Fridays!

I’d like to offer a toast to Angie, accompanied by a really special concoction:  homemade chicken liver pate toasts with capers and loquats.  I adapted the recipe for the pate from a book I turn to again and again for delicious recipes and also confirmation of my belief that well sourced and prepared animal foods can provide a rich source of healthy nutrients for our bodies, Sally Fallon’s Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.  

For my vegetarian friends I’ve also made the simplest but most delicious winter salad ever:  clementine, avocado and baby romaine with salt, pepper and olive oil.  All you need is a fresh farmer’s market or back yard tangerine or other citrus, which gets supremed, a giant buttery silky avocado, good sea salt and freshly ground (course grind for me!) black pepper, and your best olive oil.  No recipe here, just some photos.

As to the photos for the liver pate though, all of preparation/process photos I took were flat out nasty, and in fact if I published them here, you may have bad nightmares tonight.  I have to tell you, though, if you like pate, this recipe is a winner because it is VERY delicious.  For the toasts I simply combined the pate with some capers from a jar and loquats from our tree.  Enjoy!

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What you see in the background is a high heel!  Only on special occasions.

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fiesta friday #1 (21 of 21)

 

And now for my veggie friends:

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RECIPE FOR PATE:

Ingredients:

3 tablespoons unsalted butter, plus 4 tablespoons (1/2 stick), softened *
1 pound chicken or livers
1/2 pound mushrooms, cleaned and coarsely chopped
1 bunch scallions, white and light-green parts, coarsely chopped
2/3 cup dry white wine or vermouth
1 medium clove garlic, smashed and mashed with the back of a knife
1/2 teaspoon powdered mustard
1/4 teaspoon dried dill
1 tablespoon freshly squeezed lemon juice
Sea salt to taste

*Use grass-fed butter such as Kerrygold, or even better, raw butter, if you can.

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Breton-Style Buckwheat Crepes: Guest Post for Lori

 

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Coconut Meat with Yoghurt, Gastrique and Black Pepper

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Young Whole Coconut. Before you hammer away at the coconut, drink up the delicious water

I recently went to my favorite taqueria where they serve punk tacos, ceviche, shaved cauliflower/vinegar tostadas, and coconut water.  What are punk tacos?  They’re baja style tacos served up by some really cool dudes in Santa Monica.  As I was enjoying my coconut water, I wondered why we hardly ever see recipes utilizing coconut meat, other than ones that involve pureeing the meat or drying it.  I asked the punkers to crack open the coconut when I was finished and took it home to experiment.  When I tasted the meat on its own, it was so delicious that I had to come up with some recipes.

Here is a wonderfully different sweet and savory breakfast or dessert idea that uses the sweet, chewy raw meat of a young coconut.  Give it a try!

2 young coconuts, drained of water

1/2 cup green grapes

1/2 cup black cherries

1/2 cup sugar or honey

2 tablespoons water

1/2 cup red wine vinegar

1 tablespoon dry red wine, such as cabernet

2/3 cup fresh cherries, pitted, chopped and blended with a bit of water

For the Gastrique:

Combine sugar or honey and water in small heavy-bottomed saucepan. Cook over medium-high heat until dissolved. Continue to cook without stirring until the liquid reaches a light blond caramel color, 5-8 minutes, swirling gently to help mixture cook evenly. Add red wine vinegar and continue to cook until mixture is re-dissolved, about 3 minutes.

Add wine to pan and reduce until syrupy, about 2 to 3 minutes. Add cherry and thyme and cook until mixture is dark red and again, syrupy. Remove from heat and season to taste with salt and pepper.

For the Coconut Meat:

Cover coconuts with a paper bag or towel and hammer until broken into pieces.  Spoon meat out of coconut shell and place in bowl.

Halve grapes and cherries and place in bowl.  Top with yogurt and gastrique and enjoy!
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