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Melt butter in a pan, add onion, garlic and bacon. Cook until onion is tender and bacon is cooked. Add chicken livers and cook, stirring occasionally, for 5-10 minutes. Remove from heat. Stir in thyme, pepper, cream, brandy and melted butter. Spoon mixture into a food processor or blender and process until smooth. Pour into serving dishes. -------Topping-------. Pour melted butter over pate. Sprinkle with chopped chives. Refrigerate pate overnight. Stand at room temp 30 minutes before serving. Serve with toast, crackers or crusty french bread.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Apple smoke flavor rub — pork chops, chicken thighs, salmon