Meats & Cheeses Flashcards
Country Pate’ Terrine
The Country Pâté has a fairly simple recipe and focuses on the ground pork flavor which is the main component for the terrine. Bacon is placed side by side continuously to fully line the rectangular mold, then the ground pork is mixed with pistachios and Cajun seasoning and fills the mold with the bacon then interlacing over the top. The mold is covered in foil and roasted in the oven. It is then sliced and served.
Context:
A Terrine is a traditional French forcemeat (a uniform mixture of lean meat and fat made by grinding/sieving ingredients) loaf cooked and covered in a mold. The word pâté derives from the Old French word (patete) for “paste” and was kind of a catch all term for pastry filling and was developed as a method for meat preservation. A pâté de campagne (country terrine in French) is a rustic preparation that typically uses only a small amount of liver (which is often a main ingredient for flavor and texture in other forms of pâté) and instead focuses on ground pork (not pureed) to achieve a coarser texture. Our version does not have any liver and thus has a firmer, springier texture than you might find elsewhere. It is common for this rustic preparation to feature pistachios and be wrapped in bacon.
Allergens:
Gluten
No
Dairy
No
Fin Fish
No
Shellfish
No
Allium
Yes
Cajun Seasoning -onion and garlic powder
Pork
Yes
Ground pork and bacon
Nuts and Seeds
Yes
Pistachio
Alcohol
No
*Can be removed
Required Flatware:
Appetizer Fork, Dinner Knife, Butter Spreader
Service Notes:
N/A
Bourbon Pork Rillets
Description:
First pork butt chunks is taken and slowly braised down with onion, bourbon and bell pepper. Once the meat is ready, it is pulled from the mixture and blitzed in the Robot Coupe along with confit garlic and some of the braising liquid until the desired spreadable consistency is achieved. The Rillette is potted and garnished with micro arugula and chives and served alongside toasted baguette and apricot jam. The apricot jam consists of dried apricots, white wine and simple syrup pureed down to a paste and then garnished with lemon zest.
Context:
Rillettes is an old French dish, first seen in the 1800s from the Old French “rille” meaning “slice of pork” and was used as a preservation method. Similar to confit, meat is season and slowly cooked submerged in fat, then shredded and stored under fat (to act as a barrier between the meat and air) and served room temperature with some sort of bread. Any number of types of proteins are used for this dish but it’s most commonly fatty pork or game meat. Rillettes are a form of potted meat, they vary from a typical pate mainly in that they typically utilize shredded muscle meat vs. organ meat and they don’t use dairy. This style of Charcuterie is a lovely addition as it is classic French cooking and an example of Louisiana game as well as a more historically rustic and approachable presentation.
Allergens:
Gluten
Yes*
Toast
Dairy
No
Fin Fish
No
Shellfish
No
Allium
Yes
Onion, Confit Garlic*
Pork
Yes
Pork butt
Nuts and Seeds
No
Alcohol
Yes
Bourbon, white wine-rillet, jam
*Can be removed
Required Flatware:
Appetizer Fork, Dinner Knife, Butter Spreader
Service Notes:
