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What To Do With Pork: Recipes

January 5, 2007

Since my web stats indicate that many visitors are coming here because of a search on the term “pork sword”, it occurs to me that a recipe is in order!  I often make this wonderful spreadable pâté for parties.  It goes very well with champagne.  We had it for a recent holiday party and I’ll make it again in May for our traditional May Day party with strawberries and champagne.

I found it in a cookbook published by the Worcester (Mass.) Art Museum in the 1980s.  I’m a collector of cookbooks, even the cheesy fundraising ones with the plastic bindings.  Most of those are interesting only from a cultural perspective (e.g., how many cans each recipe requires – I once found a casserole recipe that called for no fewer than 12 cans of stuff like water chestnuts, green beans, etc.) but this particular one was full of genuinely good recipes.  This is my adaptation of the one I found in the Art Museum cookbook:

Pâté Canadien

1 pound pork sausage meat

1 pound chicken livers

2 cloves garlic, mashed and minced

1 large onion, minced

1 tsp dried tarragon or 1 1/2 Tablespoons fresh tarragon, minced

1 1/2 Tablespoons fresh parsley, minced

1/2 cup port wine

1/2 pound mushrooms, chopped

3 Tablespoons butter

1/2 cup heavy cream

salt and pepper to taste

Preheat oven to 325 degrees.

In a frying pan, slowly brown sausage meat, breaking it up with a spatula.  When cooked, drain the meat on paper towels.

Pour off all but a few tablespoons of the sausage fat from the pan.  In the remaining fat, saute the onion and garlic.  Remove to small dish.  Sauté the chicken livers in remaining fat.  When cooked through, add tarragon, parsley, and port wine.  Allow to cool.

Put sausage meat and chicken liver mixture in a food processor and process until smooth.  Pour into a large bowl.

Saute mushrooms in butter.  When thoroughly cooked, add cream and cook for a minute.  Add to bowl and mix with the sausage/liver.  Add salt and pepper to taste.  Pour into a 2-pound loaf pan or casserole dish of equivalent size. 

Cover pan or casserole with aluminum foil and place in a larger, deep pan (e.g., a lasagna pan).  Fill larger pan with about 2 inches of water, being careful not to slop water over the edge of the smaller pan.  (This is most easily done when pan is on the oven shelf.)

Bake at 325 degrees for 1 hour covered, then remove foil and bake for another half-hour uncovered.

Refrigerate a day or two so that pâté will solidify and reach its full flavor.  Serve with thin slices of French bread, melba rounds or crackers (sesame crackers are superb with it).

Enjoy!  And do share your favorite recipes – for pork, for appetizers, or anything else – in the comments section.  This will be a regular feature on Feminist Supervixens. 

9 comments

  1. Have you ever made “Pork Swords Crossed”?


  2. No, Miss D, but I’ve heard it’s a much less substantial meal than it sounds. Some recipes really don’t live up to the hype!


  3. My family’s “sacramental meal” is pork spareribs and sauerkraut—though of course I have never followed a recipe, as it is little more than basic boiling. I found a similar one:

    2 lb. spare ribs
    1 qt. sauerkraut, rinsed and drained
    1/4 tsp. caraway seeds
    3 qt. cold water
    1 lg. onion
    1 tbsp. barley; optional

    Cover spare ribs with cold water and bring to boiling point. Skim and add chopped onion, sauerkraut, seeds and barley. Simmer uncovered about 2 hours or until meat is tender. Salt and pepper to taste. Serve with rye bread or mashed or fried potatoes.
    ——-
    I’ve never boiled the ribs with the other ingredients. I usually broil them then stew them in the sauerkraut, with the other ingredients, including boiled potatoes and bits of stewed tomato.And to me, the rye bread is absolutely essential as the “serve with” item.

    I may make it tonight, actually, as I am working towards losing some holiday weight, and one starts resolutions on Saturday, Sunday or Monday–never Friday night.


  4. That sounds delicious! Is it an Eastern European dish? Or German?

    Here’s one of the Hungarian pork dishes we make:

    Hungarian Pork Paprika Stew (Sertés Pörkölt)

    2 1/2 pounds pork meat, cubed (tenderloin works well)
    4 Tablespoons canola oil

    Brown pork cubes in oil in a Dutch oven or heavy-bottomed pot. Remove from pot.

    1 large onion, chopped
    3 cloves garlic, mashed and minced

    Saute in oil in the pot.

    1/2 teaspoon caraway seeds, crushed with back of spoon
    3 Tablespoons good Hungarian paprika (I use Szeged)
    1/2 teaspoon cayenne
    1 teaspoon Kosher or sea salt

    Add to onion/garlic mixture and cook briefly.

    Return meat to pot. Add:

    1 cup hot water (or enough to just cover meat)

    Bring to simmer and cook 30 minutes.

    1 red bell pepper, cored and julienned
    1 cup canned tomatoes, drained and chopped

    Add to pot and simmer until meat is tender, about 30-45 minutes.

    Variations:

    – hotter: replace 1 Tablespoon paprika with HOT paprika
    – more peppery: use 2 red bell peppers instead of one
    – more oniony: use 2 or 3 onions instead of one
    – thicker sauce: blend 1 tsp cornstarch in 1/4 cup cold water and add to stew – simmer until thickened

    It’s supposed to be served with galuska, the Hungarian version of spaetzel, but we serve it over gnocchi, sprinkled with chopped parsley and adorned with a dollop of sour cream. Wide egg noodles will work too.

    This is stick-to-your-ribs peasant food, excellent on a cold winter’s night – when you’re not worried about your dietary resolutions🙂


  5. Polish—though, I think there are a lot of Pan-Slavic dishes, like there are Pan-Balkans dishes like moussaka. (Pan-Slavic–perfect name for a cookbook…..)


  6. in case you missed this ancient funny site:

    http://www.candyboots.com/wwcards/


  7. bad link-try this:

    http://www.candyboots.com/wwcards.html


  8. ROTFLMAO!!! Thank you Miss D! That was the best laugh I’ve had all day (since reading the latest escapade of DHinMI on DKos).

    “Fluffy Mackerel Pudding” – not even a good band name!

    But I like “Convenience Fish”.

    Can you imagine that people tried to pass that stuff off as actual food?

    I have a similar recipe somewhere in my 1950s collection – “Candlestick Salad”, which involved a pile of saladish stuff with a carrot or some such longstraighthard object stuck upright in the middle of it. Quite phallic. I fondly hope that the name “Phallus Salad” was suggested by the home ec ladies, but nixed by the editors.

    I’ll try to find it in my archives….


  9. haha. collecting cookbooks! i used to do the same thing in the past (too many now, no shelf space) but for a while i was fixated on the jr league fundraising cookbooks and others in that style.

    i love anything to do with cabbage too. i’m no supertaster. mostly i do a deli-style slaw but occasionally, as a side, i’ve been preparing a sinful kraut like this:

    2 slices bacon
    chopped strong white onion
    vinegar
    kraut
    caraway seeds, optional

    i fry the bacon out in a non-stick to render the fat and then sauté the onion in the fat. if i’ve time i’ll do the onion very slowly so it goes sweet but it’s just as good done quickly. after the onion’s proper i’ll add the kraut, which i drain, and even sometimes rinse well with water, and fry it at medium temps and cook it a little. when it begins to go dry i add vinegar as a liquid two tablespoons to perhaps 1/4 cup total, depending on the amount or kraut. i’ll cook it dry again, and do this twice at least, and then add the caraway seeds towards the end. before removing from the heat i also salt it well(!) and garnish with the chopped crispy bacon.

    it’s sort of based on a german style pan fried potato thing thats common in these parts and it goes very well with a good german style sausage/mustard, rye bread, pickle, etc etc.

    for a while, years ago, i was able to get home canned kraut from a neighbor. it was to die for, but it wasn’t an authentic crock style kraut. she put it up like she did her pickles, the cold pack(?). so it still had a touch of color but tasted delicious. i began evolving this simple recipe around that time.

    caraway seeds are a bit foreign to me, in the sense they wasn’t something i was around growing up. do you suppose they’d be better added early? i’m really still kind of experimenting with them and half the time i leave them out.

    anyway i stopped over to read your farewell to DK”neverland ranch” but this is where i ended up! must be lunchtime, yes?



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