Herbed Pork Paté
Serving Size : 20 Preparation Time :0:25
Categories : Spread
1/2 pound boneless pork loin
1/2 pound sliced bacon
2 cups water
3/4 teaspoon dried thyme -- crushed
3/4 teaspoon dried rosemary -- crushed
1 bay leaf
1/4 teaspoon red pepper
2 tablespoons Cognac or other brandy
Melba rounds or assorted crackers
Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.
Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
Pack mixture into a small crock. Cover and chill in the refrigerator 12 to 24 hours. Serve with melba rounds or assorted crackers.
Source: "National Pork Producers Council" http://www.nppc.org/
Yield: "1 1/4 cups"
Serving Size : 20 Preparation Time :0:25
Categories : Spread
1/2 pound boneless pork loin
1/2 pound sliced bacon
2 cups water
3/4 teaspoon dried thyme -- crushed
3/4 teaspoon dried rosemary -- crushed
1 bay leaf
1/4 teaspoon red pepper
2 tablespoons Cognac or other brandy
Melba rounds or assorted crackers
Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.
Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
Pack mixture into a small crock. Cover and chill in the refrigerator 12 to 24 hours. Serve with melba rounds or assorted crackers.
Source: "National Pork Producers Council" http://www.nppc.org/
Yield: "1 1/4 cups"
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