2 lbs chicken livers
2 bulbs of chopped garlic
2 sticks cows butter
1/4 cup local oregano finely chopped
1 level tsp of salt
1 level tsp of black pepper
2 shots of rum
1 tablespoon ricado
1 tsp chili powder
1 egg |
Clean livers of fat and integument.
Boil livers until centers are faintly pink.
Press - process - livers through sieve with small spatula.
Put strained livers in ample bowl, add butter, ricardo, rum and egg.
Mix with wisk until smooth but pasty.
Add: pepper, salt, garlic, oregano, chili powder - mix welll.
Press into plastic conatiners with spatula - seal top with saran wrap.
Secure lid over clear plastic - store in refrigerator (Do not freeze)
Cure 2 days before serving on thinly sliced and toasted creole bread. |
The Local Flavor 
Ransoms Pate Ole 
