Chicken liver pate. Not something you would typically see on my weekly menu …. or many restaurant’s menus …. maybe just fancy party menus. Nevertheless, it has been on my cooking wish list for months. Finally, I had the opportunity to make it and it didn’t disappoint. It was velvety, rich and oh-so-spreadable. Adding melted butter on top and a pinch of apricot preserve is the perfect touch. This is a must-try for your next gathering and your charcuterie platter.
I know I can’t be the only one that wants to try something new on my pulled pork sandwich….. Don’t get me wrong, I love me some homemade barbecue sauce, buuuuut we all need to venture out of our comfort zones every once in a while! Enter Spicy North Carolina Barbecue sauce. Whoa. I am from northern Wisconsin…. we don’t get a whole lotta this up there. You need to try this.