Cajun Pate
3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled eggs
6 ounces butter
3/4 cup finely chopped scallions
1 tablespoon pureed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Finely-chopped pecans
Place livers, mushrooms and eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and saute the onion over a medium-high heat for 5 minutes, then add the pureed liver and continue to stir for a further 5 minutes. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. Remove the mixture to a cleaned processor and blend until smooth. Line a mold with plastic wrap and fill with the pate mixture, then garnish with finely chopped pecans. Refrigerate for at least 6 hours before serving with garlic toast or crackers.
Similar recipes:
- cream cheese flan
- pebre
- peruvian marinated shrimp
- shrimp stew
- peruvian potato salad
- japanese rice crackers
- guacamole
- chimichurri steak