"This is my favorite dish at Bar Castañeda," says Chef Sean Sinclair. "We serve it with white balsamic pickled fennel, Sauternes jelly, pickled mustard seeds, and house-made crackers. I eat more of it than I am proud to admit. Get some good organic livers to make this. The Mary’s brand, sold at Whole Foods, is good. I buy mine from Lotus Farms, in Tijeras."

3–4 strips uncooked bacon, chopped

2 whole medium shallots

1 Granny Smith apple, peeled and diced

1 garlic clove

2 teaspoons coconut oil or vegetable oil

1 pound drained and cleaned organic chicken livers

½ cup Calvados (apple brandy)

½ cup heavy cream

1 teaspoon salt, to taste

1 teaspoon Insta Cure #1 curing salt (also called Prague Powder)


  1. Render the bacon by sautéing it in a medium frying pan over medium heat. Don’t get it crispy or it will be challenging to puree. Drain most of the fat, then add the shallots, apple, and garlic. Sauté until they start to sweat. Remove from heat.

  2. Place coconut oil in a shallow sauté pan and get it nice and hot. In batches, sear chicken livers till golden brown to dark brown on the outside. Remove from pan and add them to the bacon/apple mixture. Over medium heat, deglaze the pan with the Calvados and reduce it until it is almost gone, then add the cream and reduce by half.Season with salt and pepper to taste.

  3. Pour the reduced cream, Insta Cure salt, and remaining ingredients into the livers and puree in a food processor fitted with the steel blade until smooth.

  4. To ensure an extra-smooth, silken mousse, pass the pâté through a fine sieve after it cools to remove any bits. Serve with some fresh sweet pickles and crackers or toast points.

Bar Castañeda & Kin

Castañeda Hotel, 524 Railroad Ave, Las Vegas, NM 87701