Turkey Liver Pâté

The first day after thanksgiving my friend Dawn gave to me:
1 turkey liver–yum!
I could not stop thinking of my mom’s beef liver (“bife de figado”) recipe. The memories of her cleaning the liver, soaking it on lemon juice and cutting thin slices, and frying them on a cast iron pan. Then she would remove the bifes and sauté green peppers and onions “to clean the pot” until soft. She always says, “do not to walk away–it cooks fast.” We all liked it well done.
I wonder how many of you cooked the turkey liver this thanksgiving. I did not, as we only had a couple of legs cooking in the crockpot while we went for our traditional family walk. To all of you who know me, I love the challenge of making something with what I have, so tonight here how I used my gift.


Turkey Liver Pâté

1 Turkey liver, rinsed with lemon juice, cut in small pieces
4 large shitake mushrooms, chopped about the same size of the liver pieces
1 small onion, chopped
3 garlic cloves
1 tsp bacon fat
salt and pepper to taste
1 to 2 boiled eggs, add them to desired consistence
1 tablespoon capers
1/4 cup broth
parsley

On medium heat sauté onions and garlic on bacon fat until soft, add liver and cook until no longer pink. Add mushrooms and sauté for another minute or so.
Remove the liver mixture and add to the blender or food processor, set aside.
Use the broth to deglaze de pan.
In the food processor, add eggs, capers, broth to the mixture already there and pulse adding olive oil to make a smooth and creamy pâté.
Keep in the fridge. Serve at room temperature. To freeze, label, date and freeze for up to one month.

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