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Chef Steve Gross, (Good Friends, PCS), made this tasty spread
Chicken (no liver) Paté
Steve says he has to tell folks about the "No Liver", because
they're used to seeing a chicken liver paté.
Ingredients
| 2 |
boneless, skinless roasted chicken breasts |
| 1 |
boneless, skinless roasted chicken thigh |
| 1 |
clove garlic |
| 1-3 |
pimento slices |
| 2 |
leaves fresh basil, or 1 tsp dried basil |
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several pinches white pepper |
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salt to taste |
| 1/2 cup |
mayonaise |
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spanish paprika, for garnish |
| 1 |
box Mary's Gone Crackers (or other thin gourmet cracker) |
Preparation
Place the chicken, garlic, pimento slices, and basil in a food processor. Process on high until thoroughly minced. Add pepper and salt. Add mayonaise and process again until just blended. Mixture should be a soft paste. If it is too dry, adjust mayonaise and reprocess. Taste and adjust spices if necessary.
Turn out mixture into chef's bag (or ziplock). Refrigerate until ready to use.
Lay out crackers on tray and pipe a generous portion of mixture on each. Sprinkle on a little paprika and serve.
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