Tonight's Dinner: ... actually a little bit (bite) of last night's dinner ... I went to a friend's home and joined her and a few of her neighbors for a Buon Natale #Italian holiday dinner - antipasto, manicotti, bucatini al fredo, cardone, ceasar & caprese salads and gelato, biscotti & grostoli for dessert. ... I forgot my phone (mea culpa) and didn't capture any dinner pics, but when I got home I snapped one of what was left of the #terrine I made to go with the antipasta - sort of somewhere between paté and meatloaf, terrine is typically served cold or room temperature for lunch, brunch or an appetizer ar dinner. A loaf pan is lined with thin strips of pork belly or bacon, then packed with a meat mixture - mine was a combination of ground beef tri-tip, ground pork, sweet Italian sausage and ground turkey - seasoned with minced onion, shallots, garlic & my choice - a jalapeño pepper that were lightly sautéed. After squishing and kneading the ground meats together, add a couple beaten eggs & breadcrumbs like for meatloaf, a couple handfuls of shelled pistachios, the sautéed veggies and work the mixture to evenly spread additions throughout the meats. Pack meat mixture into lined loaf pan about ⅓ deep, place hard-boiled eggs down the middle, then pack remainder of meat firmly around the eggs to completely cover. Lay tails of bacon lining over top of loaf over lapping to encase the loaf. Bake slowly in moderate heat with loaf pan in a waterbath for a couple hours and exposed bacon has begun to crisp and brown. Remove terrine from oven and le for 10-15 minutes before turing out onto a roasting pan. Return terrine to hot oven to brown the bacon sides and top. Terrine can be served hot, but it traditionally cooled to room temperature before slicing. Bon Appétit!
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