br>When ready to make pate, line a 4-cup mold
ilicone mat or parchment. Freeze for 15 to 20 minutes to
oftens, then microwave the water for 20 seconds to dissolve the
he water in a microwave for 20 seconds, until the gelatin
orn tortillas - see my recipe for tortillas de maiz here.
3 -
he Cafe De Paris butter ingredients till smooth. Refrigerate for 30 min
old bacon slices over, covering pate. Cover pan tightly with foil
(If you wish to test for seasoning, fry a small piece
esembles a thick batter. Beat for about 100 strokes to form
Saute mushrooms in a little butter until slightly brown.
Do not dry out.
Blend mushrooms, liver and butter and then add brandy.
Chill in refrigerator overnight.
Butter will rise to the top of crock and form a thin covering for the pate.
Combine all ingredients for Cafe de Paris butter in a food
First find my recipe for Pico de Gallo, putting it together. Okay, now combine the salt, pepper and garlic powder in a small cup.
Set this aside for now.
ow and leave to simmer for 2 1/2 - 3 hrs
Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.
n brown sauce and glace de viande.
Bring to a
To make chips: Cut tortillas into sixths and fry wedges in oil that has been heated to 375 degrees until crisp.
Drain well on paper towels and place in a brown paper bag.
Shake with garlic and salt.
For Pice de Gallo: Combine all ingredients and chill 1-2 hours before serving with warm chips.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.