Cucumber Boats With Liver Pate Stuffing Recipes

CORNISH GAME HENS STUFFED WITH CHICKEN LIVER PATE

Cornish Game Hens stuffed with Chicken Liver Pate image

Provided by Anne Burrell

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Extra-virgin olive oil
2 tablespoons capers
3 to 4 anchovy fillets
3 cloves garlic, smashed
1 pound chicken livers, rinsed
1 cup dry white wine
Kosher salt
2 Cornish game hens, butterflied, backbone, wing tips, breast bone and ribs removed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons fennel pollen
1 teaspoon crushed red pepper flakes
2 lemons, zested
1 1/2 cups chicken stock
1 cup dry white wine
2 sprigs fresh rosemary
2 teaspoons unsalted butter
1 tablespoon chopped fresh chives

Steps:

For the pate: Coat a large saute pan with olive oil and add the capers, anchovies and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
Add the chicken livers, turn the heat to high and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook until the wine has reduced by half, 4 to 5 more minutes; the mix will still be pretty soupy.
Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Set aside to cool completely. Put into a pastry bag.
For the game hens: Place the game hens on a clean work surface. Loosen the skin under the breast, legs and thighs and, using the pastry bag, stuff the chicken liver pate under the skin. Set aside.
Preheat the oven to 400 degrees F.
Drizzle the game hens with olive oil and sprinkle with salt and pepper. Add the fennel pollen, crushed red pepper flakes and lemon zest. Place the whole shootin' match in the oven for about 20 minutes. Remove from the oven, turn on the broiler and place under the broiler. Broil for 2 to 3 minutes. Remove the pans from the oven. Check the game hens for doneness; they should be cooked through but still succulent and juicy. Let rest for about 5 minutes.
Remove the game hens from the pan. Cut the game hens in half and separate the breasts from the dark meat. Each plate gets half a game hen. Reserve on a large platter.
Remove the excess fat from the saute pan and add the chicken stock, white wine and rosemary. Cook over high heat until the liquid has reduced by more than half. Taste and season with salt. Finish the sauce with the butter.
Spoon the juices over over the game hens. Garnish with the chives. Tastes like chicken!

CUCUMBER BOATS WITH LIVER PATE STUFFING

Cucumber Boats With Liver Pate Stuffing image

Make and share this Cucumber Boats With Liver Pate Stuffing recipe from Food.com.

Provided by quid_pro_quo

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cucumbers
100 g liverwurst or 100 g liver pate
1 hard-boiled egg
1 green onion, chopped
2 -3 sprigs fresh dill
salt, to taste
pepper, to taste
red caviar, garnish (optional)

Steps:

Wash and dry the cucumbers. Slice each cucumber into equal halves. Remove seeds and reserve. Cut off ends of cucumbers.
In a small bowl, mash hard-boiled egg and liverwurst with a fork.
Add cucumber seeds, green onion, dill and salt and pepper to taste. Mix well.
Fill the hollowed out cucumbers with the mixture and garnish with the optional red caviar.

Nutrition Facts : Calories 73.6, Fat 4.4, SaturatedFat 1.6, Cholesterol 46.2, Sodium 118.6, Carbohydrate 6, Fiber 0.8, Sugar 2.6, Protein 3.6

CHICKEN CUCUMBER BOATS

Chicken Cucumber Boats image

These refreshing cucumber creations will make your next lunch seem special. "This is a cool dish when days get warm," says Sue Ross of Casa Grande, Arizona. Tip: "Try it with tuna or turkey salad as the filling instead.".

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 medium cucumbers
1 cup cubed cooked chicken breast
3/4 cup shredded cheddar cheese
1/2 cup finely chopped celery
1/3 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon chopped onion
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a small bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving.

Nutrition Facts : Calories 164 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 540mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

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