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Place a stand mixer bowl and whip in the freezer. Fill a bowl 1/2 full with ice and water. Place another bowl on top of ice and store in the refrigerator. The colder we keep the food and equipment, the more cream we will be able to incorporate and the lighter our mousse will become.

Preheat oven to 350°

Heat the oil in a skillet or sauté pan and cook until tender but not browned the shallots until translucent then add the tarragon. Transfer mixture to a bowl and chill while working with chicken.

Place the bowl in the ice bath under a meat grinder. Grind the chicken through the large die into the bowl. Transfer the ground chicken to a food processor

Add the brandy to the chicken, purée until smooth. Use the pulse feature to reduce the amount of friction that causes heat.

Add the egg whites, one at a time and pulse to incorporate

Scrape down the sides of the bowl and add shallots and tarragon mixture, pulse to combine

Remove the mixing bowl from the freezer; attach the whip attachment to the mixer. Place the chicken mixture into mixer bowl.

At a medium speed, begin adding cream in a slow steady stream to form an emulsion with the chicken

Steam, poach, microwave or water sauté a small portion of the chicken mixture and adjust the seasoning as necessary.

Grease 6 oz ramekins, fill with mixture and tamp to remove any air pockets. Bake the mousse in a water bath.

Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of ramekins in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Bake to 165° internal temperature -- approximately 40 minutes.

Cool enough to handle and turn the ramekin over to release the mousse

Yield:

"3 pounds"

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Chicken sausage

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - mid atlantic Charcuturie

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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5 tablespoons olive oil

15 ounces onion -- chopped fine

36 ounces chicken -- fat and scinew removed

12 ounces veal

1 1/4 teaspoons garlic -- minced

4 3/4 fluid ounces lard

3 tablespoons dried basil

9 fluid ounces ice water

1 1/4 teaspoons salt

1/4 teaspoon black pepper

In a skillet heat the oil over medium heat and cook the onions for 3 minutes without browning. Remove and cool

Grind chicken and veal with garlic, lard and basil, once through the large die and once through the small die

Add the cooled onions, water, mix well, chill

Poach a small amount of the mixture and correct seasoning

Stuff into casings or use plastic wrap and foil. Begin by tearing a sheet of plastic wrap about 1 foot long and laying it on the work surface. Divide the mixture by 4 and place 1/4 of the mixture on the plastic and form into a long loaf shape in the middle of the sheet. From the long edge nearest you fold the plastic over the sausage and place your hands in the middle. With gentle pressure, pull toward both ends and smooth the mixture into a log then roll up tightly -- repeat as necessary to make a sausage shape. Fold the end over. Now tear a sheet of foil 4 to 6" longer than the plastic sausage. Roll the foil around the sausage and seal the ends by twisting the excess foil. Fold twisted ends onto the roll.

Bring a large pan of water to about 180° (less than a simmer) and poach to an internal temperature of 165° (approximately 30 minutes)

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Chicken terrine with macadamia Nuts

Recipe By: Chris Koch

Serving Size : 14

Categories : C -- American - CA Charcuturie

Amount Measure Ingredient -- Preparation Method

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2 each chickens -- 3.5-4# each

1 cup milk

4 cloves garlic

1 cup macadamia nut -- toasted

1/2 bunch fresh basil -- chopped

1 teaspoon fresh thyme

1 each lemon -- zested

2 tablespoons salt

2 teaspoons ground black pepper

Place milk and garlic in a very small sauce pan, bring to boil, reduce to simmer for 20 minutes. Remove to cool and mash into paste

The skin of the chicken needs to be removed in one large piece. Remove them wings where they meet the body. Slice through the skin all aroung the ends of each of the legs to reveal the bone all around. Place the chickens on breast side. With a very sharp knife, make a slice through the skin down the whole length of the backbone. Work your fingers under the skin on both sides of the cut and work all around the bird to remove the skin intact and save.

Debone the chicken and dice meat into 1/2" pieces.

Preheat oven to 350°

Add the diced chicken to the bowl of milk/garlic paste as well as all the other ingredients and mix well

Line a terrine mold with the skin, allowing for overhang all around. The overhang will be folded over the top onced filled.

Fill the terrine with the chicken mix and tamp down to remove any air pockets

Fold skin over to completely enclose the mixture and cover the terrine with the lid, or with a double layer of foil.

The terrine will be baked in a water bath. Baking in a water bath helps to cook items more effectively. Place the terrine into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height. Bake to internal temperature of 165° ~1 hour

Remove the terrine from the water bath and let cool. Remove the terrine from the mold and wrap in plastic wrap and then return to the mold

Cut a piece of cardboard to just fit into the terrine and place on top. Place the terrine on a sheet tray, weight the cardboard down with cans of food from the pantry or other objects and refrigerate overnight.

After pressing, the terrine may be sliced and served cold.

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Country style forcemeat

Recipe By: Chris Koch

Serving Size : 20

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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2 pounds lean pork -- cut into chunks

2 tablespoons Pâté Spice

1 tablespoon salt

1/2 teaspoon black pepper

2 ounces brandy

1 pound pork liver -- diced

1 pound fatback -- diced

3 ounces onion -- chopped

1 tablespoon garlic -- minced

3 tablespoons fresh parsley -- chopped

6 each eggs

Combine the pork with the spices, salt, pepper and brandy. Mix well and marinate overnight

Grind liver and force through fine sieve

Grind the marinated pork and fatback through the large die

Grind 1/2 of the ground mixture through small die with onion, garlic and parsley

Working in bowl over ice bath, combine corse grind, fine grind with liver and eggs

Poach or water sauté a small sample and adjust seasoning.

Yield:

"5 pounds"

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Cured Foie Gras

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1 Lb Foie Gras Grade A

3 Lb Kosher Salt

Warm foie gras to room temp. Remove veins and reform lobe. Roll in cheese cloth and tie.

Line ceramic dish with salt, place foie gras on top, cover with salt.

Weight it down, refrigerate or 4 days.

Rinse off salt, pat dry

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Duck Bresaola

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1 tablespoon Kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon Sugar

1 teaspoon Crushed red peppers

1/2 tablespoon Fresh rosemary -- Chopped

1/2 tablespoon Fresh thyme leaves -- Chopped

1 pound Duck breast

Combine the salt, black pepper, sugar, crushed red pepper, and herbs.

Coat each duck breasts in the mixture, wrap loosely in parchment paper, and refrigerate for four days.

Place that duck breast meat side together, and tie from top to bottom at intervals, leave a length of string at one end

Suspended duck breast in the refrigerator for three weeks.

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Duck Liver Flan

Recipe By: Chris Koch

Serving Size : 14

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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2 Tbsp Vegetable Oil

1 C Madeira

3 Tbsp Green Peppercorns -- pickled

1 Lb Duck Liver -- cleaned

2 1/2 C Heavy Cream

4 Ea Egg

2 Tbsp Salt

1 Tsp Fresh Thyme

1 Tsp Sugar

1/2 Tsp White Pepper

1 Loaf Bread -- grilled

1 Lb Mixed Olives

1/2 Lb Cornichons

Preheat to 350°. Brush terrine with oil, then line with parchment, overlapping sides.

Put Madeira and peppercorns in saucepan and bring to a boil. Reduce the volume to 1/4 of the original volume. Strain and place the peppercorns into bottom of terrine.

Purée livers in processor until very smooth. Sieve into bowl to remove and impurities.

Place the cream and eggs into the processor. Pulse 4 times, strain into the puréed livers. Mix in the salt, thyme, sugar and white pepper. Pour into the lined terrine mold

Cook in water bath to 160°. {about 60 minutes} Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Cool, refrigerate overnight.

Serve with grilled bread, olive and cornichons

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Duck terrine

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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24 Each Pitted prunes

4 Ounces Green tea

3/4 Cup Cognac

1/4 Cup Champagne vinegar

2 Tablespoons Sugar

1 Tablespoon Pâté spice

1 Each Duck -- confit

1/2 Pound Slab bacon -- Small dice

1 Teaspoon ground mace

1 Pound fat back -- Very thin sheets

Place the prunes and a bowl, and cover with 1/4 of cognac. Cover with plastic wrap and refrigerate overnight

Drain the prunes, and reserve the liquid

In a small saucepan heat the vinegar, sugar and pâté spice. Simmer for five minutes. Remove from the heat and add the remaining cognac and the prunes. Set aside for one hour

Remove the skin from the duck and shred the duck. Combined the shredded duck meat with the diced bacon, season with salt, pepper and ground mace

Lay 4 sheets of fat-back on the work surface slightly overlapping the long edges. Line the prunes along one edge and roll up in to a log

Preheat the oven to 325°

Line a terrine mold with the remaining fatback allowing for enough overhang to fold over the top to cover the terrine completely

Press half of the meat mixture into the terrine. Place the prune log in the center and pack the remaining meat mixture into the terrain; pull the fatback over the filling and place the lid on the terrain

Place a kitchen towel in the bottom of the baking dish, place the terrine on the towel and add hot water to a height of half the terrain side.

Bake for two hours. Cool completely, remove the terrain; wrap in plastic wrap, return to the terrine pan. Place a piece of cardboard just large enough to fit inside the top of the terrine and place weights on top refrigerate for twelve hours. Unwrap and slice

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Foie Gras Terrine

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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2 Pounds Foie gras -- Room temperature

1 1/2 Cups Sauterne wine

3/4 Cup Ruby Port

1 Pinch Fresh grated nutmeg

Salt and white pepper to taste

Line a terrine pan with plastic wrap, with extra overlapping the sides and ends

Carefully remove the veins from each lobe. Place the foie gras in a bowl, add the wine and port. Turn to coat, cover with plastic wrap and refrigerate for two hours

Place one of the lobes into the terrine, pressed down, season with salt pepper and nutmeg.

Place the other lobe on top and firmly press down. Cover the top with the excess plastic wrap. Place the lid on top, and place the terrine into a larger flame proof baking dish or roasting pan.

Place on the burner and add enough boiling water to the pan to come up to 3/4 the height of the terrine pan

Simmer for approximately fifteen minutes, or until the internal temperature reaches 130 °

Remove the terrine from the baking dish, and let cool to room temperature

Remove the lid, and using a cardboard or wooden insert, place weights on top of the terrine and refrigerate the terrain for at least 24 hours.

Remove from the mold and remove the plastic wrap, slice with a wet knife

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Forcemeat Provençale - basic traditional

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds lean veal, all cuts -- diced

1 1/2 pounds lean pork shoulder -- diced

2 ounces brandy

2 teaspoons Pâté Spice

1 1/2 teaspoons salt

1/4 teaspoon white pepper

1 1/2 pounds pork fatback

4 each eggs

4 ounces ham -- medium dice

2 ounces pistachio nut

2 ounces black olives -- chopped

Combine veal, pork, with brandy, spices and marinate in refrigerator for several hours or overnight

Grind the meat through the large die and then through the small die

Grind the fatback through the small die

In a large mixing bowl, mix the meat and fat until well combined

Add the eggs and incorporate. Don't over process

Fold in the ham, nuts and olives

Water sauté or poach a small sample and adjust seasoning

Description:

"used to stuff other meats and poultry"

Yield:

"4 pounds"

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Fresh Kielbasa

Recipe By: Chris Koch

Serving Size : 21

Amount Measure Ingredient -- Preparation Method

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7 1/2 pounds pork butt

2 1/2 pounds lean beef

1/2 pound veal cubes

1/2 tablespoon garlic salt

1/2 teaspoon fresh ground black pepper

1 tablespoon salt

1 tablespoon mustard seed

10 cloves garlic

1/2 quart water

1/4 teaspoon paprika

pork casings

Grind all meat together using large hole die.

Mince or press the garlic and mix with the other seasonings. Add to the meat

Knead the water into the meat mixture slowly.

Rinse the pork casings in cold running water. Slide onto sausage stuffer and force meat into links

Prick the casings along the length and braise to cook through, or bake at 325° for 1 hour.

Yield:

"10 1/2 pounds"

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Fresh sage breakfast sausage

Recipe By: Chris Koch

Serving Size : 8

Categories : Charcuturie

Amount Measure Ingredient -- Preparation Method

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2 pounds pork shoulder

2 tablespoons fresh sage

2 teaspoons salt

1 teaspoon ground black pepper

1/4 teaspoon dried marjoram

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper

1 pinch ground clove

Cut the pork into 1 inch cubes. Add all the other ingredients to the meat and mix well.

Grind the meat mixture thru large die.

Form into patties or make links. To make the links rinse the pork casings in cold running water. Slide onto sausage stuffer and force meat into links

Yield:

"2 pounds"

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Guidelines for preparing forcemeat

Recipe By: Chris Koch

Serving Size : 0

Categories : Charcuturie

Amount Measure Ingredient -- Preparation Method

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Chill all ingredients.

Freeze processor blades and bowls. Maintain in ice bath throughout process

Cut all meat and fat into appropriate size for grinding

Marinate ingredients under refrigeration as directed

If using liver, grind and force through sieve

fatback should be diced and frozen

Work with bowl in ice bath ensure chilled product

Fold in panada, liver, egg whites or garnishes in by hand over ice bath

Sauté or poach small sample to correct for seasoning

Refrigerate forcemeat until needed

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Jambon Persillé Maison

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1 Each Cured ham, bone in

3 each carrots

1 Each Yellow onion -- Peeled

1 each Whole cloves

1 Each leek -- Trimmed

1 Each Bouquet Garni

750 Milliliters Dry white wine

2 Ounces Powdered gelatin

4 Each Egg whites

2 Cloves Garlic -- Minced

2 Each Shallots -- Minced

2 Cups Fresh flat leaf parsley -- Minced

1/4 Cup Champagne vinegar

2 Tablespoons Olive oil

In a large stock pot place the ham, carrots, onions, whole clove, leek, bouquet garni, and white wine. Add enough water to cover. Bring to a boil, reduce to low, cover, and simmer for about five hours

Remove the ham and cool. Strain the stock through a cheese cloth lined Chinois. Remove the fat, and return the stock to the pot. Reduce the total volume to 8 cups and then cool completely

Whisk the egg whites until frothy and add to the cool stock, return to the heat and bring to just a simmer. When the egg whites begin to coagulate, they will form a raft that will float to the top of the pot. Once the raft forms, simmer for 30 minutes. Carefully remove the raft and strain of the stock again through a triple layer of cheese cloth.

Sprinkle the gelatin on the surface of the stock and allow to bloom. Gently heat the stock to melt the gelatin

Shred half of the ham and coarsely chop half of the ham and place in a large mixing bowl. Add the garlic, shallots, parsley, vinegar and oil in a bowl and use your hands to mix well. Adjust the seasoning

This recipe will make two terrine.

Spray the inside of each terrine with an oil spray and pour 1/2 c. of the stock into each mold.

Press the ham mixture to fill the terrine 1/3 of full. Pour 1/2 c. of the stock over the ham mixture, and repeat two more times topping the terrain with the stock.

Cover the terrine, and refrigerate for 24 hours. Unmold the terrine, slice, and serve with cornichons and Dijon mustard and crusty bread

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Mousseline Forcemeat

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1/2 pound meat

1 each egg whites

1/4 tablespoon salt

1/16 teaspoon ground white pepper

1/16 teaspoon ground nutmeg

1/16 teaspoon cayenne

1 cup heavy cream

Grind the meat through large die, transfer to processor

In food processor, purée until smooth

Add egg white, one at a time and pulse to incorporate

Scrape down the sides of the bowl and add spices

With machine running, add the cream in a steady stream

Scrape down sides of bowl again

Remove to bowl in ice bath

Poach or sauté a sample and adjust seasoning

Yield:

"1 pound"

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Mushroom pâté

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Charcuturie

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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3/4 Cup Dried porcini mushrooms

2 Tablespoons Extra virgin olive oil

3 Each leek -- White and pale green chopped

12 ounces Domestic mushrooms -- Rough chopped

2 Tablespoons Madeira

Place the dried mushrooms in a bowl. Bring a kettle of water to boil. Pour enough boiling water over the dried mushrooms to cover. Let sit for at least 1 hour

Transfer the mushrooms to a strainer, reserve soaking liquid, rinse mushrooms to remove grit. Squeeze out excess moisture, pat dry and rough chop

Heat the olive oil in sauté pan, cook the leeks until tender but not browned .

Add all of the mushrooms and stir to coat. Deglaze the pan with Madeira.

Add the mushroom soaking liquid and cook until dry {all the liquid is absorbed or evaporated

Transfer the mixture to a food processor, pulse the processor to a fine chop. Remove 1/2 of the mixture, purée the remaining mixture

Mix the purée with the fine chopped mushrooms and transfer to crock.

Serve with crackers or toasted bread

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Pastrami

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- Eastern European Charcuturie

Entree, Beef Entree, Game

Amount Measure Ingredient -- Preparation Method

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5 pounds beef brisket

Brine

14 fluid ounces water

3/4 ounce Morten's Tender quick

1 tablespoon brown sugar

1/2 teaspoon garlic powder

Rub

1/8 cup Morten's Tender quick

1 tablespoon brown sugar

1 1/2 tablespoons black pepper

1 tablespoon dried parsley

1/2 tablespoon dehydrated onion flakes

1 tablespoon sea salt

1/4 teaspoon ground cloves

1 1/2 tablespoons pickling spice

4 cloves garlic -- minced

1/2 cup freshly ground black pepper -- or more as needed

Place all the brine ingredients into a sauce pan and bring to a boil. Cool to room temperature and refrigerate until chilled, or chill completely in a water bath

Inject the brisket at 1 inch intervals vertically and horizontal.

Combine rub ingredients and rub into meat. If you have a food saver, vacuum the air or place in zip-lock bag and squeeze out all the air. Place in a pan and refrigerate for 3 days, turning several times a day.

Remove meat from bags and rinse. Soak in clean water for one hour. Pat dry and place on cooling rack over tray to air dry for 3 hours at room temperature.

Coat the top with black pepper and smoke at 220° for 6 1/2 hours or to internal of 155°

Yield:

"5 pounds"

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Pâté Maison

Recipe By: Chris Koch Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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Pâte Au Pâté

20 Oz Flour

8 Oz Butter

8 Oz Lard

1 Tsp Salt

1 Ea Egg -- beaten

1/2 C Ice Water

8 Oz White Wine

4 Tbsp Brandy

4 Tbsp Olive Oil

2 Tsp Salt

1/3 Oz Pâté Spice

8 Oz Lean Pork -- batonnet

8 Oz Lean Veal -- batonnet

1 Ea Onion -- sliced thin

1 Tbsp Garlic -- minced

1 Tbsp Parsley -- minced

16 Oz Fat Pork back -- sliced 1/8" thick -- partial freezing will make this easier. Can sub sliced bacon but steer clear of smoked bacon.

1 each egg -- beaten

Aspic

Prepare Pâte Au Pâté. Place flour, butter, lard and salt in processor, pulse for a few times, add the egg and pulse to cut in

Add enough water to form a ball of dough. Remove the dough fromt he process, form into a disk and cover with plastic wrap. Refrigerate for 30 minutes while preparing the forcemeat.

Make marinade of wine, brandy, oil, salt and Pâté spice. Set aside 1/2 cup of the mix

Place batonnets in the bowl of marinade, mix to coat

Grind pork and then veal, keep separate through medium die. Grind the pork again through small die. Mix the gound meat with onion and parsley, mix in 1/2 c marinade. Bring an ounce or so of water to a boil in small pan and water sauté a small portion (teaspoon) until cooked through. Taste and adjust salt and pepper, repeat to correct taste.

Roll out dough 1/8" thick. Lightly oil the bottom and sides of a mold. Now you need to plan on how to lay out the cuts. You need to cut the pastry to fit inside the mold and a piece for the top. You can also plan to use excess pastry to cut decorations for the top. Start my cutting piece 1/2 larger than the top.

Cut the pastry to fit into the mold. If using a collapsible mold, lay onto dough and cut around the mold with 1 inch excess all around.

If using a mold that doesn't collapse (terrine or loaf pan), gently place the bottom of the mold in center of the pastry. Roll the mold over on one side and gently press down to mark top of the side. Roll over the other way and mark. Return to upright and do the same with the ends. Connect the dots. The cut dough will resemble a 'cross'. To line pâté mold, fold the sides and end of the dough over the center of the dough (should now look like a stacked rectangle). Transfer to the inside of the mold and unfold the sides and ends allowing the excess to drape over edge. Press the corners to seal.

Line crust with fatback.

Spoon in 1/3 of forcemeat into the bottom of the mold. Pack tightly and smooth surface. Arrange pork batonnet tightly in a layer on top of mix, add 1/3 of forcemeat. Pack tightly and smooth surface. Arrange veal batonnet and final 1/3 of forcemeat.

Top with fatback and then pastry cut for top. Crimp all around the top to close. Decorate top with cut scraps.

Take a piece of aluminum foil as wide as you little finger is long. Wrap the foil around your little finder to form a tube. Pick two spots equally spaced along the top and cut circles only large enough to fit the tubes, place tubes in vents

Egg wash the top and bake at 400° for 15 minutes, reduce to 350° and begin checking internal temp in 30 more minutes. Internal temp to be 150°. Don't overcook.

Remove from oven, cool to room temperature and place in the refrigerator uncovered and chill overnight

Prepare the Aspic and create a Madeira version. Carefully remove tubes and then remove the pâté from the mold.

Wrap the pâté tightly in plastic to completely seal. Cut the plastic covering the vents, carefully pour in the aspic until all air spaces inside the pâté are full.

Chill completely to allow the aspic to setup and then slice to serve.

Description:

"Every day, cooked meat loaf in pastry"

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Seafood mousse

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1 pound shrimp

1/2 pound flounder

2 each egg whites

2 teaspoons salt

1/16 teaspoon ground white pepper

2 pinches grated nutmeg

1/16 teaspoon cayenne

2 cups heavy cream

melted butter -- or olive oil for greasing ramekins

Preheat oven to 350°

Place a stand mixer bowl and whip in the freezer. Prepare and Ice bath by filling a bowl 1/2 full with 1/2 ice and 1/2 water. Place another bowl on top of ice bath.

Grind the shrimp and flounder through large die of a meat grinder and then transfer to a food processor bowl with blade

In food processor purée until smooth. Add the salt, white pepper, nutmeg and cayenne

Add the egg whites, one at a time and pulse to incorporate

Remove the standmixer bowl from freezer, attach whip to mixer, place seafood mixture into mixer bowl.

With the mixer running, begin adding cream in a slow steady stream to form an emulsion (thick pureé)

Sample (poach a small amount) and adjust seasoning

Grease the ramekins with butter or olive oil, fill with mixture and tamp to remove air pockets, place in baking dish with sides as high or higher than the ramekins

Fill baking pan with boiling water to a height equal to the level of the mousse inside the ramekin. Bake to 150° internal ~40 minutes

Yield:

"2 pounds"

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Smoked Fresh Andouille sausage

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- American - SE Charcuturie

Amount Measure Ingredient -- Preparation Method

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6 feet casings

5 pounds fresh pork butt

1/2 pound pork fat

1/2 cup garlic -- minced

1/4 cup cracked black pepper

2 tablespoons cayenne

1 tablespoon dry thyme

4 tablespoons salt

If the casings are fresh, they will be packed in salt. Rinse completely inside and outside to remove the salt.

Dice (1/4" pieces) 1/2 of the pork butt. Cut the other 1/2 butt in 1" cubes.

With large bore disk in grinder, grind the large chunks of pork and all the pork fat.

Mix all the ingredients together and stuff the casing. Twist in 12 inch lengths.

Place on cooling racks over trays and air dry for 3 hours in the refrigerator

Smoke at 175°-200° for four to five hours. Recommend pecan or hickory wood

Yield:

"5 pounds"

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Terrine De Campagne Avec Noix De Pacane Et Champignon

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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32 Oz fat Pork

15 Oz Lean Pork

1 Ea Egg -- beaten

1/2 Ea Onion -- minced

1/2 Oz Dried Cepe Or Chanterelle -- rehydrated

2 Oz Champagne

2 Oz Pecan Pieces

1 Tbsp Cognac

1 Tbsp Cornstarch

1 Tbsp kosher Salt

1/2 Tbsp Garlic -- minced

1/4 Tsp curing salt

1 Tsp Peppercorns

1/2 Tsp Allspice

1/2 Tsp Dried Thyme

1/2 Tsp Coriander

3 Ea Bay Leaf

6 Oz Chicken Liver

Cut fat pork in small dice, place in bowl

Grind lean pork through medium die, add to the bowl with egg, onion, rehydrated mushroom, champagne, pecans, cognac, cornstarch, salt, garlic and curing salt

Grind and add spices to bowl

In processor, purée chicken liver until smooth, add to bowl, mix well

Pack mixture into a mold, cover with plastic, refrigerate for 12 hours

Bake in water bath at 325° for 1 hour, reduce temp to 300° for 45 minutes or 155° internal temp. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Chill completely {over-night}

Slice, serve with tangy accompaniments

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Terrine De foie De Volailles

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Charcuturie

Amount Measure Ingredient -- Preparation Method

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1/2 C Fresh White Bread Crumbs

1 Clove Garlic -- minced

1 Tsp Mixed Dried Herbs

1 Pinch Ground Cloves

1/3 C Tepid Milk

1 Tbsp Butter

1 Ea Yellow Onion -- finely chopped

1 1/2 Lb Duck Or Chicken Livers

12 Oz Fatback -- cold sliced thin

2 Ea Egg -- lightly beaten

1 Tbsp Fresh Parsley

5 Ea Bay Leaf -- center stem removed

Pulse bread crumbs, garlic, herbs, cloves and milk to form paste. This is aslo known as a panada

Melt butter, add onions and cook until soft and golden. Set aside to cool.

Trim the livers, chop fine

Preheat the oven to 350°. Line bottom and sides of a 4-5 cup terrine with fatback draping it over sides. Set aside enough to cover the top of filled terrine. Dice any remaining fatback.

In large bowl, mix bread paste, livers, diced fatback, onions, eggs and parsley. Season, poach a small amount and adjust seasoning.

Place mixture into terrine, tap to settle. Arrange bay on top, fold over fatback, top with remaining fatback. Cover with foil, place in water bath. Bake for 1 1/4 hours until internal 150°.

Cut cardboard to fit inside terrine, weigh down, refrigerate for 24 hours before service.

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