New York City Chefs Daily Recipe for 6/21/2001 : Recipe for Chicken Liver Pate with Marsala
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Chicken Liver Pate with Marsala recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 6/21/2001 : Recipe for Chicken Liver Pate with Marsala
"Chicken Liver Pate with Marsala"

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"As we graze it grows"

1/2 cup finely diced Pancetta or bacon, about 2 ounces
1 pound chicken livers, trimmed
1 stick plus 2 tablespoons butter, softened
3 tablespoons olive oil
1 cup finely chopped onion
1 garlic clove, minced
4 bay leaves
1/2 cup dry Marsala or sherry
1 teaspoon salt
1 teaspoon freshly ground pepper
A loaf of French Bread

If using bacon, simmer in 4 cups water for 10 minutes to remove smoky flavor.  Drain, rinse under cold running water, and drain well.  Rinse chicken livers and pat dry.  In a large frying pan, melt 2 tablespoons butter with olive oil over medium heat.  Add Pancetta or bacon, onion, and garlic and cook for 2 to 3 minutes, or until onion is softened.  Add bay leaves and livers.  Cook over medium heat, turning frequently, 6 to 8 minutes, or until livers are browned outside but still rosy inside.

Season livers with salt and pepper. Remove bay leaves from pan. Pour wine into pan and boil, stirring, until reduced by half, about 3 minutes.  In a food processor or blender, grind livers to a paste.  With machine on, gradually add remaining butter in bits through feed tube.  Process until blended and smooth. Season with salt and pepper.  Pack chicken liver pate into a small crock or bowl.  Cover with plastic wrap and refrigerate at least 2 hours or up to 2 days before serving on crackers or bread.
Serves 8.
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