No picture because pate isnt pretty, but its one of my favorite things to make for parties. Its also the simplest thing in the world. On board youll need a couple of items not all boats have room for. Namely a pressure cooker and a food processor with good power like a Cuisinart. Beyond that youll just need a whole pork shoulder (bone in) and any flavorings you want to add. I use Caribbean Jerk seasoning (an 8 ounce jar) I cut up the shoulder into chunks about two inches thick, and put the whole thing, bones, fat and all, into the cooker. Then I dump the seasoning on top and cook it under pressure for 2 hours. Three hours is even better, because you want everything to turn to mush. Let it cool, pull the bones, out and discard. Then run it all through the food processer until its a uniform glop consistency. Broth, fat, skin, everything. Pour it into bread pans, cover and chill. All those juices and fat and connective tissue gelatin will make it set up beautifully. The flavor is awesome and I like to serve huge slabs of it with capers, olives, etc, or even put a nice thick slice of it with some greens and pickles as the core of an awesome sandwich. If youre a pate purist, throw in some liver while cooking. Whole pepper corns are great too. If you want more liquid for an aspic gel layer, throw in 3-4 onions. Their juice will make enough extra broth to do it, and the flavor boost is awesome. Trust me. Youll never pass up a sale on pork shoulders again. :-)
Posted on: Tue, 11 Mar 2014 14:40:07 +0000
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