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Country Style Pork Liver Pate

I love pate! Duck livers are probably my all time favorite but this recipe is a rich and complexly flavored pork liver pate. Nutmeg, cloves and chili form the backbone of the flavors so feel free to add more spice if you like. Caul fat and jowl might be tough to find ask your butcher if you don't see it at your local shop. If they can't get it (or if they just stare at you blankly) you can grease you pan and use some parchment to take the place of the caul. The jowl can be replaced with an equal amount of fat. Use salt pork if you can't find anything else. If you use salt pork do not add any salt to the recipe.

Ingredients

Conversions to European measurements can be found here!

For 8 people

1 pound pork jowl
1 pound pork liver
Caul fat about 12 inches square (or about a tablespoon of Crisco and a 12 inch square piece of parchment paper)
1/2 cup dry white wine
1 tablespoon brandy
1/2 tablespoon sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon New Mexican Red Chili powder (or other mild red chili powder)
1/2 tablespoon kosher salt
1/4 tablespoon juniper berries
2 eggs beaten
2 garlic cloves minced
3 bay leaves

Procedure

Start by grinding the liver and jowl. If you have a meat grinder (or a grinder attachment on your Kitchen Aid) awesome use that on a medium setting. If you don't have a meat grinder don't worry you can still do this. Take two of your largest knives and lay the liver out on a large wooden cutting board and throughly chop the liver (hold a knife in each hand and quickly alternate a pounding motion). When you are done remove the liver to a mixing bowl and then chop the jowl using the same method and remove it to the same mixing bowl.

If you havn't already add the chooped liver and jowl to a large mixing bowl and add all the ingredients. Mix throughly so that all the spices are evenly distributed.

Find a terrine or loaf pan that is around 9 1/2 inches long and 3 1/2 inches deep by 3 1/2 inches wide. If its not exactly those dimentions don't worry about it. You need a single container that can hold all of the Pate mixture without there being more than 1/2 inch from the top of the pan to the level surface of the meat.

Line your pan with the Cowl fat. If you couldn't find cowl just grease your pan with Crisco. Press the meat mixture into the pan so that it is level across the top. If you are using cowl fold the excess over the top of the meat. If you are just greasing your pan with Crisco cut a piece of parchment paper to the exact same size at the top of your baking dish and lay it on top.

After this step let the meat mixture rest in the fridge for at least 2 hours (or overnight). Preheat the oven to 375 and place a large raosting pan on your lowest rack. Place your baking dish with the Pate in the middle of the roasting pan and add enough hot water to come half way up the side of the baking dish.

Bake for 90 minmutes or until a thermometer inserted in the center of the pate registers 145 degrees.