Chicken Liver Pâté

inspiration: This is perfect for the holidays and for entertaining for a few reasons.  First of all, Chicken Liver Pâté is extremely decadent and tasty.  So much so that it's a good idea not to eat this often, so for a special occasion, this is perfect.  Second of all, the Pâté can be made in advance (at least a few days even) so the prep time is extremely ideal.  And third of all, the ingredients couldn't be more budget friendly.  Try different toppings to change it up a bit.  The recipe below is a classic preparation, but with a few additions, this can easily be changed up to fit a variety of styles.  Add some rosemary and lemon zest for a Tuscan twist, add some cilantro and chilies as a garnish and it has a south western twist, or add some curry powder for a bit of an Indian twist.  Get creative and enjoy!

ingredients:

• 4 tbsp. butter
• 1 cup onion, chopped
• 6 - 8 garlic cloves, finely chopped
• 1 lb. chicken liver
• 1/2 cup dry sherry (really any fortified wine will do like marsala or madiera)
• 1/3 cup parsley, chopped
• salt and pepper
• 2 eggs, hard boiled
• 1 tsp. sherry vinegar

method: Start by cleaning the chicken livers by cutting out any fat and connective tissue and set aside.

In skillet, over medium-low heat, add the butter. Add the onion and begin to sweat slowly till the onions begin to get a slight caramel color.  Add the garlic and some salt and pepper.  When the pan is  ready for deglazing, add the sherry.  Add the chicken livers and continue to cook till the the livers are cooked through and pale pink in the center.  Remove from the heat and let cool for a few minutes.  While the liver mixture is cooling, prep your food processor.  Add the parsley, eggs, liver mixture, and sherry vinegar and pulse/puree in food processor to a fairly fine paste.  Check seasonings and add salt and pepper as needed.  Store in an air tight container and refrigerate till ready to serve.  Should be served cold, or slightly room temperature with crostini.

entertaining notes: The chicken liver pate can be made in advance and refrigerated till ready to serve.  The pate is best on day 1 and 2 - it's still very good on day 2 and 3 - however day 4 and on is pushing it.

Yields: 3 cups

Steak Tartare with Crostini

inspiration: Hands down the best Steak Tartare in New York City in our opinion is at Blue Ribbon Brasserie in Soho.  Theirs is served with many accompaniments like cornichons, mustards, capers, shallots.  Our inspiration came from their taste, but we decided to combine everything together.  The result - a very extravagant and decadent appetizer that is perfect for a Holiday or Special Occasion.  It's traditionally served with Crostini (recipe below) but we opted for these great flat bread crackers for drama.

ingredients:

• 1/2 lb. ground beef sirloin from your favorite butcher (and mention it will be eaten raw)
• 1 tbsp. shallot, minced
• 1 tbsp. capers, minced
• 2 tbsp. parsley, finely chopped
• 4 tsp. dijon mustard
• 1 tbsp. hot sauce (like Franks or Tabasco)
• 2 tbsp. Worcestershire sauce
• 1 tbsp. olive oil (and more for crostini)
• salt and pepper, to taste
• 1 egg yolk (optional)
• 1 baguette, sliced and toasted for crostini or your favorite cracker

method: In a large bowl, combine the beef, shallot, capers, parsley, dijon, hot sauce, Worcestershire sauce, olive oil, and salt and pepper.  Refrigerate till just ready to serve.  Once ready to serve, plate in a serving bowl, or as we did above with ring molds.

Crostini: For the crostini, preheat the oven to 400.  Slice a baguette or chiabatta and place on a baking sheet in one layer.  Brush each slice with a scant amount of olive oil.  Bake for about 10-15 minutes or until the crostini are just light brown.  Let cool completely and store in an air tight container or freezer bag till ready to use.  Note: can be made 2 days in advance.

Serves 4-6 people