AVERY ISLAND PÂTÉ

Ingredients Weight Measure
Butter 4 oz.
Chicken livers, fresh, washed and patted dry 1 lb.
Salt, kosher 1 Tbsp.
Pepper, fresh ground 1-1/2 Tbsp.
Garlic, fresh chopped 2 Tbsp.
Cilantro, chopped 1 bunch
Vidalia onion, chopped 4-1/2 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.
Cilantro, chopped for garnish
Lime wedges for garnish

Method

  1. In cast iron skillet, melt butter. Add chicken livers and remaining ingredients except garnish items and sauté until chicken is no longer pink.
  2. Blend and refrigerate overnight.
  3. Arrange on plate in a mound. Garnish with cilantro and limes. Serve with crusty bread or crackers.

Yield: 20 servings