This chicken and chicken liver pate can be made peppery or very peppery by adding an extra teaspoon of black pepper.... we like it very peppery! —inpatskitchen
Test Kitchen Notes
Inpatskitchen’s (Very) Peppery Pate is a wonderful recipe to add to your repertoire. This pate has great flavor and texture. It is wonderful on crackers or toast points. I substituted dried green peppercorns that I soaked in cognac. Once drained, I used that cognac and added to it to come up with the 2 tbsp needed for the second part of the recipe. I think my salt pork was pretty salty because the pate ended up a bit saltier than I would like. The next time I make this I will add only ½ teaspoon of salt to the chicken thighs, then add more if needed once the pate is all mixed together. I made the less peppery version, but served some with lots of additional cracked pepper to simulate the very peppery version. Both are wonderful! —Helen's All Night Diner
For the chicken
boneless skinless chicken thigh meat cut into 3/4 inch cubes
large garlic clove, very thinly sliced
pieces of salt pork about 1 inch square and 1/4 inch thick
Olive oil to cover ( 5 -6 tablespoons)
For the pate
chicken livers, cleaned and rinsed
drained green peppercorns in brine
cracked black peppercorns (optional if you want very peppery pate)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!