Pâté de campagne

On the occasions that I can get out to the local wineries, there is nothing better than bringing along a light lunch of a few cheese, some olives, pickles, and your own pâté. It is surprisingly simple to make and is well suited for a quick bite on the go. I am fortunate to have a local friend who raises hogs on the side. When it is slaughter time, I ask that she please save me the liver especially for this delicious dish.

For a more professional outcome, try to locate some “Morton’s Tender Quick” to use with this recipe. Alternatively, Kosher salt will work.

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Seafood boil

In Louisiana, this stuff is tossed in to boiling water by the handfuls along with shrimp, crabs, corn, etc.. so good!


BBQ rub

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Often, I like to simply use Kosher salt and coarse black pepper to rub down briskets and the like, but sometimes I get crazy and use this all purpose rub.