Ground pork and chicken gizzard terrine gives one an inexpensive way to gourmet

Ingredients

• 1 libra ground pork
• 1 libra chicken gizzards
• 2 ounces of Brandy
• 1 egg yolk
• 1/2 cup fresh chopped parsley
• 2 tablespoons of capers
• 1 teaspoon of tomato paste
• 1 shallot, minced
• 3 cloves of garlic, minced
• 1 teaspoon basil
• 1 teaspoon tarragon
• 1/2 teaspoon garlic salt
• 1 teaspoon course ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon Spanish Paprika
• 3 tablespoons olive oil

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Preparation

• Using a food processor, process the gizzards until they are medium ground (medium ground means you still leave some small chunks). Add the shallots and grind just a few seconds longer.
• In a saute pan, heat the olive oil over medium high heat and saute the gizzards and shallots for a few minutes and then add the brandy, stir and lower heat to medium low.
• Cook for about two more minutes but no more. Set aside and let cool. Preheat your oven to 400. In a large bowl, add all the other ingredients and mix together well.
• Now add the gizzards and continue to mix until everything is well incorporated. Now transfer mixture to a well greased meat loaf dish. Take a strip of aluminum foil and cover the surface of the mixture and pat it down.
• You want to just cover the surface and not have the foil over the pan. Place in the oven and reduce heat to 325 and bake for 1 hour 40 minutes.
• Remove from oven when finished and allow to sit for about 15 minutes. Now you can choose to either serve it hot or put it in the fridge and allow to chill. It's your choice, but no matter which you choose, it's delicious.
• If you want to chill it, you can take the juices from the pan, add a couple tablespoons of chicken stock (or water) and bit of gelatin powder and bring to a boil. Place the loaf back in the dish and pour the gelatin mixture back in and chill it. Cover it with plastic wrap so flavors stay pure.