Pate With Pistachios Recipes

PATE WITH PISTACHIOS

Steps:

• Preheat oven to 425 degrees.
• Cut pork and veal into cubes and set aside.
• Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
• Carefully trim chicken livers. Cut off and discard any connecting membranes.
• Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
• Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
• Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
• Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
• Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
• This pate is excellent hot or cold. Cut it crosswise into slices and serve.

PORK AND PISTACHIO PATE

Steps:

• Heat oven to 350°F.
• Cook onion in butter until tender but not browned.
• In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture.
• Add ground pork; mix well.
• Press half pork mixture into a 9x5x3-inch loaf pan; arrange whole pistachio nuts atop.
• Lightly press in remaining pork mixture.
• Top with the bay leaves; cover with foil and place in a 13x9x2-inch baking pan.
• Pour boiling water in pan around loaf to a depth of 1 inch.
• Bake for 1 1/2 hours.
• Remove from oven; drain off fat.
• Replace foil; chill overnight.
• Remove bay leaves.
• Loosen loaf and turn out onto serving platter.
• Stir together sour cream and mayonnaise; spread atop pate.
• Sprinkle the chopped pistachio nuts around edges of loaf.
• Serve with party rye bread.

PORK AND PISTACHIO PATE

Steps:

• Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth. Wrap 1 teaspoon of mixture in microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds. Remove from oven and uncover. Taste for saltiness and add salt to mixture if desired.
• Scrape pate mixture into a bowl and stir in pistachio nuts. Transfer to a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with a spatula. Cover pan with microwave plastic wrap. Cook at 100 percent power for 12 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil. Place over pate in pan. Refrigerate with 2 or 3 heavy cans on top overnight.
• Run a thin knife around the inside edge of pan to loosen pate. Invert onto a serving plate.

PISTACHIO PASTA

Steps:

• Prepare linguini using package instructions.
• Meanwhile, heat oil in a nonstick pan.
• Fry garlic and pistachios until garlic is brown and pistachios are tender (they may look burned, but don't worry -- they don't taste burned).
• Add onion to pan.
• Fry onion until tender.
• Add ingredients in pan to linguini.
• I added some prepared pesto sauce from a jar, but I think that a little olive oil and some shredded romano or parmesan cheese would be really good as well!
• I also added crushed black pepper.