Killer Chilied Mushroom And Cashew Pate Recipes

CASHEW MUSHROOM PATE

Steps:

• In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.
• Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.
• In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.
• Add ground mushrooms, lemon juice, garlic, tarragon and sherry. Cook, stirring occasionally until most of liquid in pan has evaporated, 4-5 minutes. Transfer to medium bowl.
• In a dry medium frying pan, toast cashew pieces over high heat, shaking pan back and forth to prevent scorching, until nuts turn golden, 3-4 minutes.
• Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.
• Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.

COUNTRY PATE

Steps:

• Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
• After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
• Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
• Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
• Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
• Preheat oven to 325 degrees F.
• Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
• Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
• of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
• Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
• Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
• To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

VEGETARIAN SPINACH-WALNUT PATE

Steps:

• Special equipment: 5-inch ramekin
• Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
• Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
• Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
• Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
• To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.

CHILIED MUSHROOM AND CASHEW PATE

Steps:

• In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool.
• In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature.