Texas Terrine

Name: Texas Terrine
Cuisine: American
Ingredients: 1¼ pounds smoked meat, preferably 2 or 3 meats, such as brisket, pork shoulder, ham, chicken, or turkey, chilled; 1¼ pounds smoked meat, preferably 2 or 3 meats, such as brisket, pork shoulder, ham, chicken, or turkey, chilled; 1¼ pounds smoked meat, preferably 2 or 3 meats, such as brisket, pork shoulder, ham, chicken, or turkey, chilled; 1¼ pounds smoked meat, preferably 2 or 3 meats, such as brisket, pork shoulder, ham, chicken, or turkey, chilled; 1¼ pounds smoked meat, preferably 2 or 3 meats, such as brisket, pork shoulder, ham, chicken, or turkey, chilled; 1¼ pounds smoked meat, preferably 2 or 3 meats, such as brisket, pork shoulder, ham, chicken, or turkey, chilled; 3 ounces pork fat, chilled; 2 tablespoons unsalted butter; 1 medium onion, minced; 2 garlic cloves, minced; ¾ cup fresh cornbread crumbs or other bread crumbs; ¾ cup fresh cornbread crumbs or other bread crumbs; ¼ cup minced fresh cilantro; 2 to 3 tablespoons milk; 1½ tablespoons jalapeño mustard or other hot spicy mustard; 1½ tablespoons jalapeño mustard or other hot spicy mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon chili powder; 1 large egg, lightly beaten; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; ⅓ cup chopped, roasted green New Mexican chiles, Anaheim, or poblano chiles, preferably fresh or frozen (see BBQ tip); ⅓ cup chopped, roasted green New Mexican chiles, Anaheim, or poblano chiles, preferably fresh or frozen (see BBQ tip); ⅓ cup chopped, roasted green New Mexican chiles, Anaheim, or poblano chiles, preferably fresh or frozen (see BBQ tip); ⅓ cup chopped, roasted green New Mexican chiles, Anaheim, or poblano chiles, preferably fresh or frozen (see BBQ tip); ⅓ cup chopped, roasted green New Mexican chiles, Anaheim, or poblano chiles, preferably fresh or frozen (see BBQ tip); Toasted cornbread slices, crackers, or crusty country-style white bread; Toasted cornbread slices, crackers, or crusty country-style white bread; Toasted cornbread slices, crackers, or crusty country-style white bread

Preparation info

Serves
8
or more

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A great way to use leftovers, this glorified meatloaf relies on already smoked meat. Unlike many of our appetizers, it keeps well for several days.

Ingredients

1¼ pounds smoked meat, preferably 2 or 3 meats, such as brisket, pork shoulder, ham, chicken, or turkey, chilled

Americas
United States
Starter
Leftovers
Texas

Method

Preheat the oven to 325°F.
In a food processor or meat grinder, mince or grind the meats and pork fat together. Transfer the meat to a bowl.
Warm the butter in a small skillet over medium heat. Add the onion and garlic and sauté briefly until