Beef liver pate with Bacon and Rosemary

[@luisamedina1]

Wow! Wow! Wow! I'm drooling!!!

[@PortCanon]

Hi Rita, healthy fat is where it’s at! I’ve dropped 95 pounds by going LCHF. I was hoping to find a good beef pate recipe. Thanks for offering yours. 😊

[@PortCanon]

“Oh, My! That is delicious Bass!” 😅🐟

[@mapleflagg7744]

I commented a year ago saying I was going to make this recipe but in a smaller batch. Well, I'm back for the "Full Monty" I'm making a huge batch just like yours today. This is a fantastic and super yummy recipe. Comes out perfect. Thanks again for taking the time to post this one. 👍🏽

[@sentimentalbloke7586]

We do it in a similar way, but red wine instead of sherry and home cured triple smoked and air dried and aged bacon, cracked pepper and cured bacon fat in the mix with the meat

[@susiethomas6909]

Thanks for this recipe! I'm very anemic and looking for ways to get more iron into my diet!

[@lindahathaway3519]

I did a Gastric Bypass. Roux En-Y, for morbid obesity 27 years ago. It was a God-sent remedy and allowed me to continue my work. But now, in my 70's I am finding I need to be very vigilant to maintain with the very shortened small bowel. This is a wonderful recipe for me. I wish you good health.

[@positivetimeline]

O my Gosh! I was looking for any reasonable recipe of beef liver pate for a long time and find this lady just awesome! Bravo Rita! Sherry instead of brandy? Very original idea. Thanks!

[@brianvest5611]

Lady,......you are a genius. Love the Sherry idea and you just go at it. Great edit, to the point...and we want to cook with you or move next door, or you come visit and we let you loose in the kitchen. Bravo...do more, and be yourself! Truly a better video than pompous perfect edit video chefs...this is real deal cooking like we all do.

[@tubeomie09]

Thank you for taking the time to make pate ! I made some right along with you. One pound size. Am so excited to try it.

[@jeffharnden369]

What an excellent job. Wish that was going into my freezer.

[@johndory4331]

Looks great, ignore the bad remarks, you can't beat home cooking, it's not a fashion contest. I would make in little dishes so no cutting up. Thanks for your time..

[@nonnamacdeah1950]

Great video! I just loved it. Your commentary is the best! I've never heard of beef pate, so I may try this recipe. Happy cooking and bon appetit!!

[@RADCOMJ1]

OMG my mouth is watering. Subscribed, I love the way ou speak, you have a great voice to keep one Ibterested. I am definitely going to make this... Te sherry may not last long 😊

[@mapleflagg7744]

I think your recipe was wonderful. I'm going to give this one a go. Maybe not as large a batch as the one you made but I think the flavors would be spot on. Thanks! 😊

[@dwaynewladyka577]

That does look amazing. I do like offal cuts of meat, including liver. With bacon, it makes everything better.

[@mtemporal]

I've tried your recipe with some changes: chicken liver and Brandy. Cheers from Brazil.

[@leonardopasek2515]

Thank you so much for sharing. Looks delicious.

[@jacquelines3685]

OMG!!😋😋😋😋🙋🏽‍♀️👍🏽 Making this one for sure!!

[@yvetteneal6431]

Fantastic! It's well seasoned!

[@nancyfahey7518]

That was definitely worth watching. Thank you.

[@katia2051]

Good filming. Very easy to follow. Thank you!

[@fukumoristar7176]

wow i like to taste it. thank you so much for all those effort..making this

[@ralphvalkenhoff2887]

Thank you for sharing. Can't wait to make mine.

[@mickmoriarty7780]

Cool! I'm looking forward to doing this! (Maybe on a slightly smaller scale, haha). I bought s large silicone muffin tray today to freeze individual serves of Beef Bone Broth That would make nice sized serves I reckon. Thanks for sharing,

[@junipergreene2467]

Looks so good! I can almost smell the bacon :)

[@markbaker2826]

i'm going to give it a bash, Looks great ! Thankyou !

[@lovingmyselfeelingu]

Amazing recipe! Thank you!

[@lindahathaway3519]

You are pure gold. Thank you.

[@LeonAllanDavis]

I think I'd try rolling it up in parchment paper, twisting the ends, and baking it like that. Then cool and chill. I like the idea of the sherry. I might also experiment with a dry port wine. I wonder if some dried fruit would work here. Sounds crazy but I'm thinking of cherries and apricots.

[@michelevolz7769]

Leon Allan Davis dried fruit is great but chop it small!

[@LeonAllanDavis]

@@michelevolz7769 A "fine dice" with a chef's knife. Maybe 1/8". Marinate in a dry sherry. Oak cask. Try adding a hint of vanilla. Just a touch.

[@michelevolz7769]

Vanilla is a definite!

[@LeonAllanDavis]

@@michelevolz7769 Just a hint. Try it with garlic. Vanilla also gives a twist to peanut butter. People will never guess why it has a special "zing". I call it "ambush flavoring".

[@franzitaduz]

Gorgeous and tasty for sure.

[@MrCanada1]

Yummy looking delicious ❤🌹

[@lisawyer7524]

Excellent Recipe!

[@krashkb2900]

That looks yummmy. If I tried that my kitchen would look like a crime scene

[@belleray2]

That was excellent! Thank you very much.

[@claramckenzie6558]

Looks good.👍

[@6061lucky]

You didn’t show us taste test . I wanted to see you enjoying the fruit of your labor .

[@MsSilver41]

Love this , I think I’m going to try both ways, no cooking and just placing in fridge and also cooking . I have pernicious anaemia so see the benefits of rawish liver as raw liver juice was the remedy used to treat pernicious anaemia before they started using B12 injections. I’m sue it was the high overall nutrional value of liver that was the real cure as the injections just don’t seem to last

[@papayaman78]

Very similar to traditional spaniard pate

[@BaFunGool]

Looks great, no doubt that's worth a try.

[@Banana-lk7tf]

Looks good!

[@lifewithlois7262]

New sub here Thanks for Sharing 💕💕💕💕God Bless💕💕💕💕

[@Tracylindilou]

Yummm

[@petejames4361]

Nice pate , al try it

[@personalitymanager1580]

Sounds good and I am looking forward to trying it, but she was hard to follow. I suggest she complete each phase before talking about the next phase for those of us who are more methodical thinking.

[@dianet1659]

Yum. Thank you

[@leonoremoore1159]

how about fresh rosemary ???

[@jeremiahalexander6092]

I love liver but the only thing I hate is the feel of it.

[@PMJ4EVERR]

Oooo perfect

[@chrystalgutekunst5621]

gonna try this recipe for sure. made me hungry for pate right now.

[@mach2262]

“Drop the liver Mom and no one gets hurt”, doggie says😄. Great recipe. Thank you for sharing with us 🤩🥰🙏🏻

[@wailandkarisma4279]

Beef liver is so strong in taste, I prefer pork liver or chicken Liver.

[@aaandis]

You are overcrowding the pan for searing :(

[@FarmerJulian]

Although the recipe and process was nice and simple, the liver looked positively anaemic.. but perhaps thats just the camera.. normally I would cool pate with a weight on the top which firms it up a bit more and helps stop it falling apart when cut up later. As a personal taste thing, I won't be adding Sherry.. reminds me of bad trifles and Vicars :).. but I have two entire Cattle livers to process, plus a couple of sheeps livers, as I put a few beasts to the abbatoir recently and the offal gets sent back first

[@Scott-cf5jo]

good job I think that was 3 cups of garlic lol

[@wordivore]

I know this is old but hoping you see this. :) If I make the recipe with a pound of liver instead, how long should it be in the oven? Also, does it have to be in a water bath or will it work without that?

[@ritagsmith430]

Sorry I just saw this now - a pound of liver batch would still be in the oven for about an 45 minutes or an hour....I would not try it without the hot water bath, that is essential. Good luck!

[@dianebenson8943]

Biting into a whole peppercorn though......that's a no for me. Everything else is on point

[@jacquelines3685]

Just use regular pepper Maybe course cut!

[@colleenpritchett6914]

Two bulbs of garlic I can assure you is not a cup unless you are using elephant garlic

[@dennishp]

This pate will last for a month in a fridge, right? How about in a room temperature? Thanks for sharing this recipe.

[@dearana5482]

Freezer, not fridge...

[@dantheman4816]

how do you cook onions?

[@ritagsmith430]

Fry them in the bacon fat.

[@hawghawg381]

No oven. You cooked everything in the pan.

[@rubsey1]

If you leave your liver wrapped in paper towels overnight in the fridge you'll lose most of that moisture

[@MrNacho1946]

My God, what planet are from. Serious, I just had to edit my post. What did you do to that liver it just doesn't look too kosher

[@FarleyHillBilly]

It's a 'country 'recipe', I bet you'd love it if you tried it. I'd butter and flour that casserole dish. I'm not sure about the whole pepper corn and bacon garnish thing either. I think I'll use lamb's liver, ground green peppercorns and mince the bacon then include it in the mix. You need about 2% salt of the total weight, pinch of MSG/Accent. Chopped up stick of butter on the top as it cools. I've got to do it, and it's not expensive

[@diablominero]

I've had something similar with chicken liver and more butter. It was great.

[@CS-uc2oh]

dog in the kitchen... this is why you can't eat everyone's food.

[@bbqgoodwill]

Wow, can she talk a lot about nothing.