Text 36202, 91 rader
Skriven 2010-03-27 20:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fatherhood
==================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> fathers live in terror that their daughter(s) will  meet the same
 DD> sort of horn-dog that they were as they were growing into manhood.
         
Exactly!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pizzeria Mozza's Chicken Liver Pate And Bruschetta 
Categories: Chicken, Offal, Breads
  Servings: 16

      1 lb chicken livers
           Coarse salt and finely
           ground pepper
    3/4 c  best-quality olive oil,
           divided, more as needed
      2 oz pancetta, chopped
      2    garlic cloves, finely
           chopped
      2 TB brandy or Cognac
      2 TB finely chopped Italian
           parsley
      2 TB finely chopped shallots
      2 TB capers (preferably
           salt-packed), rinsed and
           drained
      1    lemon, zest finely grated,
           and 1 tablespoon juice
     16 sl toasted bread

Note: Adapted from Pizzeria Mozza. At Mozza, the pate is served as
bruschetta over crostini (toasted bread brushed with a little olive
oil and rubbed with garlic cloves) and topped with guanciale; they
also recommend serving it topped with pancetta or a sprig of
parsley.

Clean the livers: Use a small knife to remove the connective veins
from the chicken livers and discard the veins. Line a large plate
with paper towels. Place the chicken livers on the paper towels and
pat them with a wad of paper towels to get out the excess moisture.
Season the livers very generously with salt and pepper, gently
massaging in the seasoning with your hands.

In a large saute pan heated over high heat until it is almost
smoking, add one-fourth cup olive oil. One by one, add the chicken
livers. Adding one at a time prevents the pan from cooling too much,
and it ensures you will have room for all of the livers because they
shrink immediately when they hit the pan, allowing more to fit. Cook
the livers until they're a deep brown, about 2 minutes on each side.

Add the pancetta to the pan with the livers, reduce the heat to low,
and continue to cook until the pancetta fat is rendered, 1 to 2
minutes. Stir in the garlic and cook until aromatic, about 1 minute.

Stir in the brandy, shaking the pan to deglaze, and cook the brandy
for about 30 seconds. Remove the pan from heat.

Dump the contents of the pan onto a large cutting board, making sure
to get all the flavorful bits from the bottom of the pan. Pile the
parsley, shallots, capers and lemon zest on top of the chicken
livers and drizzle over it the lemon juice and one-fourth cup oil.

Chop everything together coarsely with a large knife. Drizzle over
another one-fourth cup olive oil and continue to chop, regathering
the ingredients into a mound from time to time. Continue to chop
until the livers are the consistency of coarse paste, almost pureed
but with more texture. Add additional olive oil as needed; the
livers should be moist and glistening but not so loose the pate
won't stand up.

Serve immediately, or cover and refrigerate before using. The pate
can be made up to a couple of days in advance; bring to room
temperature before serving. This makes about 2 cups pate.

From: La Times
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... A man has enough libido for nine teenagers and a box of rabbits.

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