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Red Ginger Pâté
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Pâté (pronounced pah-TAY) is French for "pie." It is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, molded or unmolded.
When I think of a tropical pâté, I think of using any combination of local food products that are found in the Hawaiian islands, the combinations are only limited by your culinary imagination.
Here are a few of my favorite recipes for your next tropical pâté party:
Red Ginger Pâté
This recipe is full of Asian flavors for those who love liver pâté and want to try something new.
Ingredients:
1/3 pound chicken livers, cleaned (trim the connective tissue on the livers and discard)
1 shallot, minced
1 tablespoon cilantro, minced
2 teaspoons ginger, minced fine
1 large garlic clove, minced
1/3 stick butter, softened
2 teaspoons oyster sauce
1 teaspoon dry hot mustard
3/4 teaspoon orange peel, grated
1/3 pound cream cheese, softened
toasted rounds of rye bread, or your favorite sesame cracker
shredded pickled red ginger (This is a Japanese product found at Friendly Market here on Moloka'i, or in the Asian section of your grocery store).
Procedure:
Clean, then simmer liver in slightly salted water for 10 minutes. Saute the shallot, ginger, and garlic until soft and the shallots are caramelized. Remove and allow to cool. Put all of the ingredients into a food processor and blend until smooth. Pour pâté into a small bowl. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. To serve, remove plastic wrap, and put dabs of pâté on toasted rounds of dark rye bread, and garnish with pickled ginger. Arrange on a serving platter, or in the case of the photo above, the leaves of a red ginger plant.
Smoked Salmon Pâté
Smoked salmon is always available here in Hawaii, however any smoked fish will work in this recipe.
Ingredients:
7 ounces smoked salmon
7 ounces cream cheese
3 ounces creme fraiche (recipe on this website)
juice from 1/2 lemon, or lime
1 tablespoon chopped dill (available at Kumu Farms here on Moloka'i)
salt and white pepper, to taste
1/3 pound chicken livers, cleaned (trim the connective tissue on the livers and discard)
1 shallot, minced
1 tablespoon cilantro, minced
2 teaspoons ginger, minced fine
1 large garlic clove, minced
1/3 stick butter, softened
2 teaspoons oyster sauce
1 teaspoon dry hot mustard
3/4 teaspoon orange peel, grated
1/3 pound cream cheese, softened
toasted rounds of rye bread, or your favorite sesame cracker
shredded pickled red ginger (This is a Japanese product found at Friendly Market here on Moloka'i, or in the Asian section of your grocery store).
Procedure:
Clean, then simmer liver in slightly salted water for 10 minutes. Saute the shallot, ginger, and garlic until soft and the shallots are caramelized. Remove and allow to cool. Put all of the ingredients into a food processor and blend until smooth. Pour pâté into a small bowl. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. To serve, remove plastic wrap, and put dabs of pâté on toasted rounds of dark rye bread, and garnish with pickled ginger. Arrange on a serving platter, or in the case of the photo above, the leaves of a red ginger plant.
Smoked Salmon Pâté
Smoked salmon is always available here in Hawaii, however any smoked fish will work in this recipe.
Ingredients:
7 ounces smoked salmon
7 ounces cream cheese
3 ounces creme fraiche (recipe on this website)
juice from 1/2 lemon, or lime
1 tablespoon chopped dill (available at Kumu Farms here on Moloka'i)
salt and white pepper, to taste
shrimp chips (available at Friendly Market)
watercress leaves for garnish
Procedure:
Break up the smoked fish in a blender or food processor. Place the rest of the ingredients in a blender and blend until you have a coarse pâté. Season with salt and white pepper to your taste. Fill a small bowl with the pâté and seal with plastic wrap pressed tightly on top of the pâté. Keep in the fridge until serving. I like to use Maui Style Shrimp Chips as a cracker under a dab of salmon pâté, with a watercress leaf for garnish.
Mushroom Pâté with Almonds
Ingredients:
2 cups finely chopped white onion
1 1/2 tablespoons finely chopped garlic
2 cups finely chopped shiitake mushrooms (if you can't find shiitake mushrooms, use cremini or button mushrooms)
1/2 teaspoon fresh thyme or 1/4 teaspoon dry thyme
1 1/2 tablespoons olive oil
1 cup toasted almonds, finely ground
2 tablespoons balsamic vinegar
Mushroom Pâté with Almonds
Ingredients:
2 cups finely chopped white onion
1 1/2 tablespoons finely chopped garlic
2 cups finely chopped shiitake mushrooms (if you can't find shiitake mushrooms, use cremini or button mushrooms)
1/2 teaspoon fresh thyme or 1/4 teaspoon dry thyme
1 1/2 tablespoons olive oil
1 cup toasted almonds, finely ground
2 tablespoons balsamic vinegar
capers or chopped roasted red peppers for garnish
Procedure:
Sauté the onion, garlic, mushrooms, and thyme in 1/2 tablespoon of the olive oil until the liquids evaporate. Set aside.
In a separate bowl, combine the almonds and the remaining olive oil. In a food processor, combine the mushroom mixture and the almond mixture until smooth. Fold in the balsamic vinegar.
Chill and serve with crackers or sliced cucumber rounds or pipe into mushroom caps garnished with capers, or chopped roasted red peppers. Makes 2 cups.
Note: To toast the almonds, spread them on a baking sheet and place them in an oven preheated to 350˚F for about 7 to 8 minutes, turning the tray halfway through the cooking time.
Procedure:
Sauté the onion, garlic, mushrooms, and thyme in 1/2 tablespoon of the olive oil until the liquids evaporate. Set aside.
In a separate bowl, combine the almonds and the remaining olive oil. In a food processor, combine the mushroom mixture and the almond mixture until smooth. Fold in the balsamic vinegar.
Chill and serve with crackers or sliced cucumber rounds or pipe into mushroom caps garnished with capers, or chopped roasted red peppers. Makes 2 cups.
Note: To toast the almonds, spread them on a baking sheet and place them in an oven preheated to 350˚F for about 7 to 8 minutes, turning the tray halfway through the cooking time.
Edamame-Ginger Pâté
Edamame, fresh green soybeans, are full of protein and make a great addition to stews, side dishes and salads. Here we have made a delicious pâté out of them.
Ingredients:
1 1/2 cups edamame, shelled
1 tablespoon minced fresh ginger
1 tablespoon extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, peeled
1/2 cup parsley leaves
3 tablespoons tahini (ground sesame seed paste, found in the Asian section of your grocery store)
3 tablespoons water
3 tablespoons fresh lemon juice
Procedure:
Prepare edamame according to package instructions, omitting salt. Place ginger, olive oil, salt, cumin, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water, and lemon juice; process 1 minutes or until smooth. Spoon edamame into serving bowl. Serve with honey roasted pita points (see recipe under appetizers). Makes 8 servings of edamame pâté.
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