Calf Fry Pâté Bull Butter Recipes

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CALF FRY PâTé (BULL BUTTER)



Calf Fry Pâté (Bull Butter) image

Categories     Condiment/Spread     Food Processor     Fry     Kid-Friendly     Apple     Meat     Pistachio     Cognac/Armagnac     Spring     Poker/Game Night     Chill     Gourmet     Small Plates

Yield Makes about 5 cups

Number Of Ingredients 18

1 pound calf fries, trimmed and peeled (see how to clean calf fries )
1/2 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup finely chopped onion
1 medium Granny Smith apple, peeled and chopped
1 garlic clove, chopped
4 hard-boiled large eggs, coarsely chopped
1 cup chicken stock or low-sodium chicken broth
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup shelled natural pistachios, toasted
2 teaspoons Dijon mustard
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 teaspoons salt, or to taste
Pinch of cayenne
2 tablespoons Cognac
2 tablespoons fresh lemon juice
Accompaniment: sliced baguette or crackers

Steps:

  • Halve calf fries lengthwise with a sharp knife, then pat dry with paper towels. Season flour with salt and pepper and dredge fries to lightly coat, shaking off excess.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sauté fries in 2 batches until golden brown on both sides and cooked through, 2 to 3 minutes. Transfer to paper towels to drain.
  • Purée fries in a food processor with remaining ingredients until smooth and transfer to a serving bowl. Chill, covered, until firm, at least 4 hours. Bring to room temperature before serving.

SAUTEED CALF'S LIVER



Sauteed Calf's Liver image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 pound calf's liver, cut into 1/2 inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced

Steps:

  • Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
  • In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
  • Drain liver and discard milk. Pat liver dry with paper towels.
  • Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
  • Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
  • Divide liver among plates and top with onions.

SUR LE GRIL CHOPPED CALF LIVER PATE



Sur Le Gril Chopped Calf Liver Pate image

I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.

Provided by Vnut-Beyond Redempt

Categories     Beef Organ Meats

Time P1DT12m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh calf liver
1 egg, hard-cooked, mashed
2 tablespoons salad oil
salt
3 tablespoons butter
pepper, Freshly Ground
1 large Spanish onion, chopped

Steps:

  • With a sharp knife, remove the tough outer membranes from liver.
  • In a heavy skillet, heat oil and add chopped onions.
  • Cook over medium high heat until translucent and golden brown.
  • Remove with a slotted spoon and set aside.
  • Add butter to skillet.
  • Heat until melted.
  • Add liver pieces.
  • Over medium heat, fry liver until just done - 3 minutes on each side.
  • Alternatively, liver can be brushed with butter and broiled.
  • To test for doneness, cut a piece from liver slice.
  • If still pink, continue cooking for 30 - 60 seconds.
  • Overcooking causes the liver to be dry and tough.
  • For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer.
  • For best results, separate the hard cooked whites from yolks and sieve them separately.
  • Set aside.
  • Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder.
  • Grind, then regrind the ground mixture.
  • In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs.
  • Add salt and pepper.
  • Taste and adjust seasoning.
  • If desired, add a few drops of commercial gravy browning liquid to heighten color.
  • Refrigerate for 24 hours before serving.
  • Serve with slices of tomato, cucumber and dark rye bread.

DEEP-FRIED BUTTER



Deep-Fried Butter image

Get ready to eat your heart out with this unique fair-food favorite!

Provided by themoodyfoodie

Categories     Desserts

Time 8h40m

Yield 12

Number Of Ingredients 13

½ cup light brown sugar
1 ½ teaspoons ground cinnamon
1 ½ cups cold butter, cut into tablespoon-sized pieces
1 ½ cups all-purpose flour, divided, or more as needed
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk
2 eggs
2 tablespoons white sugar
1 quart vegetable oil, or as needed
toothpicks
¼ cup confectioners' sugar, or as needed

Steps:

  • Whisk brown sugar and 1 1/2 teaspoons cinnamon together in a shallow bowl. Dip each piece of butter into cinnamon-sugar mixture to coat completely. Place butter pieces in a single layer on a parchment paper-lined baking sheet. Freeze until hard, 8 hours to overnight.
  • Stir 1 cup flour, 2 teaspoons cinnamon, baking powder, and salt together in a bowl. Beat buttermilk, eggs, and white sugar together in another bowl; add flour mixture to buttermilk mixture and beat until smooth. Gradually stir remaining flour into buttermilk mixture until desired batter consistency is reached.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Poke a toothpick into the center of each frozen piece of butter. Dip butter into batter to coat completely.
  • Working in batches, carefully drop coated butter pieces into hot oil and cook, turning occasionally, until golden brown and puffed, about 2 minutes. Transfer fried butter to a paper-towel lined plate and dust with confectioners' sugar.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 27.3 g, Cholesterol 92.8 mg, Fat 31.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 288.6 mg, Sugar 14.6 g

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