Sometimes liver is tasty
May 2, 2020 12:53 PM Subscribe
What can I make using pork liver and truffle pâté? Please submit suggestions and recipes. Google just keeps providing recipes on how to make pâté. Cool, but I already have it. Now what?
I read the answers to the question a few years ago about the foie gras; I am uncertain if some of the recipes would work with this liver product. Please correct me if I am wrong.
On a whim, I purchased some pâté at the grocery store. It is good with the cheeses and pickles I have in my fridge. However, it was more satiating than I expected, and quite rich. I don’t think I can snack on all of it fast enough to finish it off throughout the week. Yes I know I can freeze it, but I am curious if there is something out there that would allow me to use it as an ingredient. As with my other food questions, y’all might already know I am not a super picky eater, but I have been trying to avoid some nightshades, most greens, and cruciferous veggies due to digestive issues. I eat starches, grains, veggies other than the those listed above, meats, seafood, poultry...all the good stuff. I like to cook, and I like to experiment, but this is a food that I’ve never really worked with so I’m deferring to folks who have some more experience.
I read the answers to the question a few years ago about the foie gras; I am uncertain if some of the recipes would work with this liver product. Please correct me if I am wrong.
On a whim, I purchased some pâté at the grocery store. It is good with the cheeses and pickles I have in my fridge. However, it was more satiating than I expected, and quite rich. I don’t think I can snack on all of it fast enough to finish it off throughout the week. Yes I know I can freeze it, but I am curious if there is something out there that would allow me to use it as an ingredient. As with my other food questions, y’all might already know I am not a super picky eater, but I have been trying to avoid some nightshades, most greens, and cruciferous veggies due to digestive issues. I eat starches, grains, veggies other than the those listed above, meats, seafood, poultry...all the good stuff. I like to cook, and I like to experiment, but this is a food that I’ve never really worked with so I’m deferring to folks who have some more experience.
You can eat it as a sandwich spread, or as a whole sandwich with just your pâté and pickles or sliced onions. (Which, uh, now that I think of it, is basically "snack on it with cheese and pickles," but with bread added...)
posted by nebulawindphone at 1:23 PM on May 2, 2020 [2 favorites]
posted by nebulawindphone at 1:23 PM on May 2, 2020 [2 favorites]
I add it liberally to any tomato-based stew or sauce to give it a deeper meat flavour. It also thickens the tomato sauce, which is a double positive for me!
Check out this Filipino dish called Kaldereta (sometimes also spelled Caldereta) for some inspiration. There is no special technique - you literally just add it at the end, break up the chunks, and you're done. IMO as long as it's a combo of meat + veggies + tomato sauce, you can add your liver pate and it will taste good!
posted by tinydancer at 1:26 PM on May 2, 2020 [1 favorite]
Check out this Filipino dish called Kaldereta (sometimes also spelled Caldereta) for some inspiration. There is no special technique - you literally just add it at the end, break up the chunks, and you're done. IMO as long as it's a combo of meat + veggies + tomato sauce, you can add your liver pate and it will taste good!
posted by tinydancer at 1:26 PM on May 2, 2020 [1 favorite]
I would make banh mi with it—my personal at-home version of this would probably involve French bread, fresh cilantro, and quick pickles made of shredded carrot/rice wine vinegar/sugar/salt. But you can find plenty of resources for better versions out there.
I have made German liver dumplings in the past when I had too much plain liver. That might possibly work for the pate if you just leave out the extra seasonings.
posted by music for skeletons at 1:34 PM on May 2, 2020 [7 favorites]
I have made German liver dumplings in the past when I had too much plain liver. That might possibly work for the pate if you just leave out the extra seasonings.
posted by music for skeletons at 1:34 PM on May 2, 2020 [7 favorites]
The best turkey ever. Smearing paté all over the skin before cooking (with an otherwise compatible recipe, of course) adds an excellent flavor you can't get any other way.
posted by wierdo at 3:22 PM on May 2, 2020 [1 favorite]
posted by wierdo at 3:22 PM on May 2, 2020 [1 favorite]
Use it in a stove top hash
Spread it on toast with strawberry jam, peanut butter or marmite.
Mix it with bread crumbs and stir into very pasta.
posted by parmanparman at 1:15 AM on May 3, 2020
Spread it on toast with strawberry jam, peanut butter or marmite.
Mix it with bread crumbs and stir into very pasta.
posted by parmanparman at 1:15 AM on May 3, 2020
For some of us, there is no way to make liver tasty. My mother tried. Your and your family's taste may vary, good luck.
posted by mermayd at 7:59 AM on May 3, 2020
posted by mermayd at 7:59 AM on May 3, 2020
I just realized that there is liver paté in báhn mì sandwiches, along with all the other delicious stuff.
posted by mumimor at 10:38 AM on May 3, 2020
posted by mumimor at 10:38 AM on May 3, 2020
Response by poster: Thank you all for the suggestions! I am most excited about attempting to make my own báhn mì, although I am intrigued by the beef Wellington and pasta add-in. I did check the website; most of the recipes were for their other meat products except for one with deviled eggs and I’m unsure I am quite that adventurous. I love deviled eggs - I do not want them with liver.
posted by sara is disenchanted at 4:45 AM on May 4, 2020 [1 favorite]
posted by sara is disenchanted at 4:45 AM on May 4, 2020 [1 favorite]
This thread is closed to new comments.
posted by wnissen at 1:08 PM on May 2, 2020 [3 favorites]