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Make Sepia's Country-Style Pork Pâté

By Amy Cavanaugh in Food on Jul 7, 2012 6:00PM

We don't consider any charcuterie plate complete unless it contains pâté, that decadent slab of meat, fat, and spices that's perfect spread over a toasted slice of baguette. Sepia executive chef Andrew Zimmerman recently invited us in for a lesson in making pâté at home. While it may seem daunting, the dish, which Zimmerman described as "little more than fancy meatloaf," isn't actually that hard. Most ingredients you'll find at any grocery store, but butcher shops like the Paulina Meat Market or Publican Quality Meats would also be great places to check. Here's his recipe, which yields 15 decent slices.

Country-Style Pork Pâté

2 lbs. boneless pork shoulder, cut in one inch dice
4 oz. pork liver
8 tbsp. chopped parsley
1.5 tbsp. minced garlic
2 tbsp. kosher salt
1 tsp. freshly ground black pepper
0.5 tsp. pâté spice (recipe below)
3 grams curing salt (optional)
2 tbsp. all-purpose flour
2 large eggs
2 tbsp. cognac
0.5 C. heavy cream
1 C. diced boiled ham
0.5 C. diced pork fat back
Sliced fat back as needed to line the bottom of the terrine. (optional)
Caul fat as needed to wrap the terrine. (optional)

Pâté Spice
1 tbsp. dry green peppercorns
2 tbsp. coriander seed
1 tsp. allspice berries
0.5. tsp. cloves

1. Toast the whole spices and grind them together in a spice grinder.

Pâté Directions:
1. Preheat the oven to 300 degrees F.
2. Grind the pork shoulder through the large die on a meat grinder into a bowl set over ice. You can use a food processor if you don't have a meat grinder. Pulse it until ground and not pureed.
3. In another bowl, also over ice, mix the liver, onion, parsley, garlic, salt, pepper, pate spice, and curing salt with about a third of the pork shoulder. Grind this mixture again, using a smaller die on the meat grinder. Then combine with the rest of the pork.
4. In another bowl, mix flour, eggs, cognac, and cream together. Put the meat mixture in the bowl of a stand mixer with the paddle attachment and add the flour mixture, paddling until it is fully incorporated and appears sticky.
5. Fold in the fat back and ham.
6. Line a 1.5 quart terrine mold with plastic wrap. Line the plastic wrap with sheets of caul fat, using as little as possible to line the mold and create a 3 inch overhang off the edges. Pack the pâté mixture into the mold firmly and avoid air pockets. Wrap the caul fat over the terrine and then wrap the plastic wrap over the top. Wrap the entire mold in aluminum foil, then put lid on.
7. Bake the terrine in a roasting pan, with hot water halfway up the sides of the terrine, until the internal temperature reaches 150 degrees F. Remove the terrine from the water bath and allow to rest for 20 minutes. Then take the lid off and press the terrine with a weight to compact it. Cool until it reaches room temperature, then refrigerate. Allow the terrine to rest for a few days for best results.