Beef Liver Pâté With Balsamic Caramelized Onions Recipe 415 Recipes

EASY BEEF LIVER PATE

Steps:

• Melt butter in a medium size pan.
• Add chopped onion, garlic and saute for couple minutes until fragrant.
• Wash and dry liver. Chop it and add to vegetables. Cook for about 5 minutes, until no longer pink.
• Once cooked, transfer all the ingredients to the food processor.
• Blend until smooth. Add more soft butter or oil if needed.
• Transfer to a bowl and enjoy with crusty bread or crackers.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

BEEF LIVER PâTé WITH BALSAMIC CARAMELIZED ONIONS RECIPE - (4.1/5)

Steps:

• Remove liver from vinegar soak, rinse well, and pat dry. Set aside. Heat a large cast iron skillet over medium-low heat with 1 tablespoon of fat. Add the onions and stir. Let the onions cook 5 to 10 minutes before stirring again. Stir the onions, scraping the bottom of the skillet. Continue cooking uncovered until the onions are tender, reduced, and caramelized; about 45 minutes, stirring occasionally. Add the garlic and cook until fragrant. Pour in the balsamic, continue cooking until reduced and the onions are coated well. Transfer the caramelized onion mixture to a plate, sprinkle with the fish sauce, let it sit while you cook the liver. In the same pan, heat another tablespoon of fat over medium-high heat. In batches, cook the liver slices 3 to 5 minutes per side. Continue until all the slices are cooked. Place cooked liver, balsamic caramelized onions, salt, and thyme in a food processor. Pulse, breaking everything up, until fine. Slowly stream in the olive oil until the mixture begins to come together smoothly. Add more olive oil to thin the mixture out to your liking. Serve with vegetable sticks, apple slices, plantain crackers, or enjoy it as-is.

CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Steps:

• To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
• To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
• Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Schmear each toast with the pate and top with balsamic onions.

CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Steps:

• For the onions:
• Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
• Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
• For the pate:
• Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
• Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
• Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

EASY LIVER PATE

Steps:

• In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.