South Vietnamese Jellyfish Salad in a Baguette

Pate for whole-grain, sourdough baguettes or French bread rolls:

(Whole-grain, sourdough breads have a lower glycemic load)

Recipe makes 11 cups of pate. 1 TBL of pate per inch of baguette (on one side) is typically used, for calculating/planning servings. For French bread rolls, 2 TBL per inch of the roll is typically used (on one side).

Puree in blender:

Steamed, organic duck livers, 4 cups

Steamed, organic goose livers, 4 cups

Organic, coarsely-ground black pepper, 1/3 cup

Organic, finely-ground sea salt, 2 TBL

Truffle oil, 3 cups (organic, transfat-free, omit or use a substitute to lower cholesterol)

Oven-roasted, garlic cloves, organic, and finely-pureed, 2 TBL

Filling for whole-grain, sourdough French bread/baguettes:

South Vietnamese Jellyfish Salad:

Toss together in a large mixing bowl:

4 cups boiled jellyfish

4 cups boiled med. shrimp, deveined, peeled, cut in half, length-wise or down the center of each shrimp

1 cup fresh, organic, Thai, purple basil leaves, washed, cut into 1/2-inch pieces

1 cup fresh, organic, spearmint leaves, washed, cut into 1/2-inch pieces

2 cups organic, finely-shredded/angel-hair thin cabbage (red, washed)

2 cups organic, finely-shredded/angel-hair thin carrots (peeled, both ends trimmed, washed)

3 cups pickled baby lotus roots, drained from jars, 1/2-inch in diameter type, chopped into 1/2-inch pieces

4 cups organic, fresh, cilantro leaves, stems removed, washed, then, cut into 1/4-inch pieces

Dress the jellyfish salad with a reduced-sodium, organic, tamari-based teriyaki sauce or a blended nuoc cham sauce:

Nuoc cham:

Juice of one large, organic lemon

2 packets of organic stevia powder

2 cups hot water (to dissolve stevia powder)

2 cups fish sauce

1 organic, red Thai chili pepper, stem removed, finely-minced

4 TBL organic ginger root, peeled, all calloused ends removed, washed, then, finely-minced

4 TBL organic garlic cloves, peeled, washed, ends trimmed off, then, finely-minced