» Appetizers http://thewowcookbook.com Real World Cooking With a World of Warcraft Flavor Tue, 22 Nov 2011 07:48:49 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Pork Paté – an offal recipe http://thewowcookbook.com/2011/05/pork-pate-an-offal-recipe/ http://thewowcookbook.com/2011/05/pork-pate-an-offal-recipe/#comments Tue, 31 May 2011 23:23:46 +0000 Guinevere http://thewowcookbook.com/?p=347 As a follow-up to my recent post about the rise in interest in offal recipes and dishes, I thought that I might offer a recipe that would be a more gentle introduction to those interested in trying organ meats. With that in mind, here is a relatively easy and straightforward recipe for Pork Paté.

Recipe: Pork Paté

Summary: Made from pig liver and pork belly, Pork Paté is bound to be a favorite with the Undead in your house. Serve with crackers or thin slices of buttered toast. Enjoy!

Ingredients

  • 1 lb. pig’s liver
  • 8 oz. pork belly
  • 2 small shallots
  • 4 Tbsp. soft bread crumbs
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 1/4 tsp. mace
  • 1 large egg, beaten
  • 1 Tbsp. red wine or port

Instructions

  1. Preheat the oven to 335 degrees Fahrenheit (Gas Mark 3.)
  2. Wash the liver and remove any skin or tubes. Soak the liver for an hour in salted water.
  3. Cut two thin slices from the pork belly and set them aside. Cut the rest of the pork belly into small pieces and discard the rind.
  4. Drain the liver and cut it into medium-sized pieces. Put the liver and pork through a meat grinder twice and then pound it with a meat mallet or wooden rolling pin, or in a mortar and pestle. It should be well and truly pulverized.
  5. Grate the shallots or chop them extremely fine, add them to the pork-liver mixture, and mix well.
  6. Add the breadcrumbs, seasonings, and the beaten egg, and beat the mixture until throughly combined.
  7. Finally, mix in the wine or port.
  8. Pack the mixture into a well-greased earthenware casserole. Cut the reserved two slices of pork into strips and arrange these in a criss-cross pattern over the paté.
  9. Cover the casserole with aluminum foil or oiled parchment paper, and then cover with the casserole lid.
  10. Place the casserole inside a larger baking pan and pour in enough water so that it comes about 3-inches up the sides of the casserole.
  11. Bake at 335 degrees Fahrenheit for 1 and 1/2 to 2 hours.
  12. Allow the dish to sit until is cool, and then chill it in the refrigerator before serving directly from the casserole dish.

Preparation time: 1 hour(s)

Cooking time: 1 hour(s) 30 minute(s)

Chilling time: 5 to 6 hours

]]> http://thewowcookbook.com/2011/05/pork-pate-an-offal-recipe/feed/ 0 Goblin Deviled Clams http://thewowcookbook.com/2007/12/goblin-deviled-clams/ http://thewowcookbook.com/2007/12/goblin-deviled-clams/#comments Sat, 29 Dec 2007 02:22:54 +0000 Greg http://thewowcookbook.com/2007/12/goblin-deviled-clams/ We had Goblin Deviled Clams as an appetizer before our dinner of Roasted Quail. I used garlic seasoned bread crumbs instead of just plain seasoned bread crumbs, and it was wonderfully garlicky! Of course, I also sautéed a couple of cloves of garlic with the onions, too, as the recipe calls for. No point in skimping where garlic is concerned. It was one of those dishes that everyone has to eat, or you won’t be able to get too close to one another. Keeps the vampires away!

Goblin Deviled Clams

Here’s a picture of Goblin Deviled Clams. Some of the little devils have fresh shredded mozarella cheese sprinkled on top.

We only ate half of the recipe as I only had one package of 15 mini-phyllo cups, so I have some left to eat on crackers or slices of baguette. I think we will have that tonight before our Poached Sunscale Salmon. That’s a quick and easy meal to make that my we always love. It takes longer to bring the water to a boil than to poach the salmon. After an afternoon of research and computer work I wanted something delicious, showy, and easy for Friday night dinner.

]]> http://thewowcookbook.com/2007/12/goblin-deviled-clams/feed/ 0