Sunday, March 29, 2009
Big Easy Pork Terrine
I was home a few extra days this week and being back on my Low-Carb diet, (since the last post) I needed some protein. I first thought about meatloaf, but then I found I had some Brawnschweiger (liver spread) in the fridge, so I decided to make a terrine. Pretty much the same as a meatloaf, only fancier name.
It was very simple, dice up some onion, mix all the ingredients together, then let it cook forever. HERE is a link to the recipe. You can cut it in half if you'd like. I call it the "Big Easy Terrine" not for New Orleans (The Big Easy) necessairily, but because it's really easy and it's FRIGGIN' HUGE.