Recipe - Green Chile Apple Pate

1 tablespoon Clarified butter (well; I
didn't see the need to
clarify it)
1 md Yellow onion; minced
medium
1 lg Golden Delicious apple;
peel; core and chop
1 pound Chicken livers
One fourth cup Medium green chile peppers
(i grabbed about 1/3 cup of
mixed New Mex and Poblanos
from the freezer) roasted;
seeded and peeled; then
chopped
One fourth teaspoon Ground coriander
One fourth teaspoon Ground allspice
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground cloves
1/8 teaspoon Ground cardamom
2 tablespoon Brandy (I used dark rum and
sherry; 1 tbs each, not
having any)
One half pound Butter; cut into chunks (I
used somewhat less)

Saute the onions in the clarified butter over medium high heat for about 5
minutes (should be translucent). Add apples, saute until soft (35 min).

Add chicken livers and saute until just cooked (5 min, should still be pink
in the center).

Add chiles and spices and brandy. Stir well and remove from stove. Let
cool for 15 min.

Blend in food processor. Add butter chunks while blending; keep churning
until well pureed.

Pour the mixture into an 8" lightly oiled loaf pan (I used teflon and
didn't oil it). Cover with plastic wrap and let sit in fridge at least
overnight. (I ate some leftover tonight and it was even better 3 days
later, though the heat from the chiles was much reduced).

Place the pan briefly in hot water to loosen, then invert over serving
plate. If you don't use all the butter, it will be pretty soft at room
temps.

Serving Suggestion: Pate is traditionally served on a dark bread with
mustard and small gherkin type pickles, or with cut or sliced up red onion.

Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu

(From the First Bay Area Chile Heads HotLuck)

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