Liver pâté for the boys. A beautiful way to consume one of the healthiest foods on planet earth. This recipe doesn’t include cognac, sherry or any alcohol. It’s simple and straightforward and can provide a jumping off point into the world of offal! Sauté one whole onion and one clove of elephant garlic in some extra virgin olive oil for 8-10 minutes until colored and fragrant. Add some Worcestershire sauce at the last minute. Set aside. Add 2tbsp of salted butter and cook 1 pound of chicken livers for 2-3 minutes per side. You want it to be pink in the middle and not overcooked. Season with salt, pepper, dried thyme, coriander and allspice. Add some Worcestershire to deglaze. Add back the onions and garlic and let cook together for a minute or two. Set aside and let cool. Add to a food processor with 1/4 cup whole milk, 1/4 cup extra virgin olive oil, 2 tbsp Worcestershire sauce, 2 tsp Dijon mustard. Purée until smooth. Put in your fridge to chill for a couple hours. ...