Seared Pork and Pheasant Pate
Thyme Infused Butter with Crostinis and Berry Marmalade
Blackberries are naturally high in pectin, so it’s easy to make a simple blackberry jam with no added pectin. All you need is blackberries and a hint of sugar for blackberry jam
Pectin is a gelatinous element that is present in ripe fruits and is extracted for use as a setting agent in jams and jellies
Ingredients:
Pork and Pheasant Liver Pate
2 Oz. Fresh Thyme
2 Oz. Unsalted Butter
4 1/2” Slices of Bread, cut on a bias
8 Oz. Fresh Blackberries
8 Oz. Fresh Raspberries
1/2 Oz. Organic Sugar
3/4 Cup of Water
Himalayan Pink Salt and Fresh Ground Black Pepper
Italian Flat Leaf Parsley, chopped
Method:
Place a medium save pan on medium heat and add your berries, water and sugar
Cook for 25 minutes or until thickened and set aside to cool
Place a small sauté pan on high heat and add your butter
Place your Pate and cook for 1 minute flip and add your Thyme and cook for an additional minute
Toast your crostini (bread) and plate
Place the Pate next the crostini and top the crostini with your berry marmalade
Season to taste with Salt and Pepper and garnish with flat leaf parsley
Entree:
Frutta di Mare Livornese
Mussels, Clams, Whole Calamari, and a Prawn with Escarole in a light white wine & herbs broth
Ingredients:
5 Middleneck Clams, scrubbed and rinsed
6 PEI Mussels, scrubbed and rinsed
2 Whole Squid Tubes and Tentacles
1 U4 Whole Prawn, head on and rinsed
1/2 Head of Fresh Escarole, chopped
2 Oz. Fresh Thyme
4 Oz. Dry White Wine such as Chardonnay, Sauvignon Blanc and Champagne
6 Oz. Seafood Stock
Extra Virgin First Cold Press Olive Oil
Himalayan Pink Salt and Fresh Ground Black Pepper
Italian Flat Leaf Parsley, chopped
Method:
Make your own stock by saving all your seafood byproducts such as fish heads, skins, tails and shells or heat store bought stock on your stove top
Coat the bottom of a medium sauté pan with olive oil and put on high heat
Add clams, mussels, squid and prawn and sauté for 3 minutes
Deglaze you pan with wine and then add stock
Bring to a high heat boil and add your thyme, salt, pepper and escarole
Reduce by a 1/3 but assure that some broth remains
Plate and garnish with Italian Flat Leaf Parsley