Tag Archives: sherry

Chicken Liver Pate

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And don’t turn your nose up! This isn’t fried chicken livers, or liver and onions, or any of that. This is really good stuff! I don’t like any of the above mentioned and have been known to leave the room if I even smell it, but for some reason, ever since I was a kid, I’ve loved pate! This is made even better with the addition of crushed pistachio nuts and heavy cream. If you’ve always wanted to try pate, this is the recipe for you! Very easy, and inexpensive! 

  • 1 lb chicken livers
  • 1/2 onion sliced
  • 2 cloves minced garlic
  • 1 sprig thyme
  • 2 bay leaves
  • 1 cup water
  •  1/4 tsp salt
  • 1/4 tsp pepper
  • 1 stick unsalted butter, room temperature
  • 2 tbsp sherry
  • 2 tbsp heavy cream
  • 1/4 cup finely chopped pistachios
  • 2 tbsp melted butter

In a medium saucepan, combine livers, onion, garlic, thyme, bay leaves, and water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Using a slotted spoon, remove livers, onion, and garlic to a food processor and pulse until smooth. Add salt and pepper, then add butter 2 tablespoons at a time, blending well between each addition. Add sherry, heavy cream, and pistachios, and blend until well combined. Spoon pate into 2 ramekins and top each with a layer of melted butter. Cover tightly and let refrigerate for 4 hours up to over night. Serve with toasted French bread slices, or crackers.

Crab Encrusted Flounder with Parmesan Sauce

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Had some really pretty flounder that I wanted to cook, and remembered I had some snow crab pieces in the freezer, so came up with this based on classic stuffed flounder. Of course, you can always use blue crab, but I think the snow crab adds a unique flavor!

  • 4 6 oz flounder fillets
  • 1 lb snow crab meat
  • 3 tbsp mayo
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Cajun seasoning
  • 1 tsp Everglades seasoning
  • 1 tsp parsley
  • 2 tsp sherry
  • 1 beaten egg
  • 1/2 cup breadcrumbs
  • 1/2 tsp cayenne
  • 1 tbsp melted butter
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • salt
  • pepper
  • 3 tbsp Parmesan cheese

Preheat oven to 350 degrees.

Combine crab meat and next 11 ingredients in a mixing bowl and mix well. Line a baking sheet with foil and lightly spray with cooking spray or grease with vegetable oil. Place flounder on baking sheet, brush with melted butter and sprinkle with salt and pepper. Spread 1/4 of crab mixture to each fillet, then bake 25 minutes, or until fish flakes easily with a fork.

While fish bakes, prepare the Parmesan sauce. In a medium sauce pan, melt butter over medium-low heat. Stir in flour, and cook stirring constantly for about 3 or 4 minutes, then slowly whisk in milk. Stir constantly until sauce is thickened and bubbly. Remove from heat, season with salt and pepper, and stir in Parmesan cheese.

Spoon sauce over flounder to serve. Great with steamed broccoli, carrots, and cauliflower.