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Pâté Maison

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1 terrine

Ingredients

  • 3 pounds pork shoulder, trimmed of connective tissue, approximately 75 percent lean, 25 percent fat
  • 2 tablespoons minced onion
  • 1 1⁄2 teaspoons minced garlic
  • 1⁄4 teaspoon minced thyme
  • 1 teaspoon minced parsley
  • 1⁄2 cup green peppercorns
  • 22 1⁄2 grams kosher salt
  • 1⁄2 gram ground black pepper
  • 1 gram quatre de espice (French spice blend)

Method

  1. Combine pork, onion and garlic, grind through a medium sized die. (If you do not have a meat grinder this can be done in a food processor by pulsing the meat several times until it forms a sausage-like consistency.)
  2. In a large mixing bowl, combine the meat with the herbs and other spices. Blend until thoroughly combined.
  3. Pack the meat mixture into a terrine or bread mold, cover with foil, bake in a water bath at 325° F until it has reached an internal temperature of 140° F.
  4. Allow the terrine to cool to room temperature before removing from terrine mold.

Serve cold with crostini, whole grain mustard and cornichons.

Hudson Valley Restaurant Week is back this October 28 to November 10!