Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
My knock-their-socks-off go-to is RUMAKI PATE, a spin on Trader Vic's (extinct San Francisco Polynesian restaurant) rumake appetizer: a chicken liver stuffed with a water chestnut, all wrapped in bacon and grilled. This pate has all the flavor elements with minimum work. Be prepared to pass out copies of the recipe.
I serve with thin baguette slices.
My knock-their-socks-off go-to is RUMAKI PATE, a spin on Trader Vic's (extinct San Francisco Polynesian restaurant) rumake appetizer: a chicken liver stuffed with a water chestnut, all wrapped in bacon and grilled. This pate has all the flavor elements with minimum work. Be prepared to pass out copies of the recipe.
By Captain,
