Friday, August 19, 2011

Charcutepalooza August 2011: Vietnamese Spiced Paté and Another Banh Mi






Dive in face first. No, rather tongue first. Don't forget to sniff.

This paté is good.

It's goooood. I mean damn near delicious. I did myself proud with this one. I guess I've learned something.

The outcome seemed uncertain. I have to admit that I just don't enjoy grinding meat with my kitchen-aid. Next purchase: industrial strength meat grinder. Donations are welcome.

Oh yeah, and cleaning chicken livers SUCKS.

But I got it all together and ended up with some tasty, lip smaking paté, and a couple of really fantastic, pretty authentic banh mi.

Here's what ya do for the paté, well besides eat it of course:










After you make the paté, it's best if you leave it in the fridge for a day to flavor-ate before you eat it.

I am surprised mine came out so well seeing as I only had time to let it come to 120˚F instead of 150-160˚F before shoving it in the fridge for 24hrs. I had to leave for work so I didn't have any other option.

The second day I slowly brought it to an internal temp of 70˚F in a 200˚F oven (in a water bath). Then I cranked the heat to 350˚F until the internal temp did reach 150˚F. I pulled it out, cooled it on the counter and returned it to the fridge to flavor-ate. I don't know what the difference would have been if I didn't twice-bake it, but I was pretty happy with my results. The flavors were outstanding. Texturally it was a bit dry, but for my first shot at paté, I'm feeling proud.

Of course I had to go back and try to make banh mi again, like I promised. When I made them last time I had never had an authentic banh mi. Then I went to Vietnam (that post will happen eventually), stuffed my face, and returned to try again.

My first banh mi was awesome, but with the paté it was down right fantastic. Only thing that seemed to be missing was a thin slice of porchetta like sandwich meat. I have two more homemade Pork and Rice Sausages in the fridge so maybe I will attempt a banh mi colossus sandwich of epic drool inducing awesomeness again, after I climb that meat mountain.

If you want to see how I originally made the banh mi check out the post here. And for the sausage check out my video on making sausage, and the recipe here.




This time around I added a splash of fish sauce to the sirracha mayo, and used napa cabbage instead of bean sprouts. I also only had frozen carrots so I ended up with carrot flakes instead of shredded carrot, with no detriment to the sandwich.

I got sneaky and used the extra pork fat from the pate to spread on the baguette before I toasted it in the sausage pan.

Make this, eat this, enjoy this.



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2 comments:

Boldski said...

What would you do differently in the future to prevent the dryness you explained? I'd love to make this, and glad you've done all the hard work coming up with a recipe.

Robin@ Good for the Palate said...

Boldski: Since I don't have a lot of experience with pate I'm not sure how to make it less dry.

I think primarily I made a major error in cooking. I had to cook the pate twice because I didn't give myself enough time to bring it to temperature the first time around.

I also need to research using whole egg versus just egg yolk.

I might try to add mor pork fat next time, and make sure it's ground more thoroughly than the meat.

I will certainly try again and post about the adjustments.