Anything exciting in the world of foie gras these days? I picked up a nice two-pounder, grade A from Hudson valley and plan on devouring it tomorrow with some friends. Any suggestions?

Are you kidding?

Instructions?

Do you have any Yquem to have with it (hint hint)

Hey there chief! You know me, I am not on the same page with you when it comes to FG pairing, but I just might do something crazy like that this time. What do you think?

quote:

Originally posted by grunhauser:
Hey there chief! You know me, I am not on the same page with you when it comes to FG pairing, but I just might do something crazy like that this time. What do you think?

That WAS good.

But it was screaming for Yquem.

A Napa Cabernet.

quote:

Originally posted by spo1977:
A Napa Cabernet.

Ouch! Hey grunny, we've had foie gras for 5 out of 6 offlines here in MD. When are you gonna jump a plane and come visit?

PH

Sear it with some walnuts and pears or apples, and go for that d'Yquem.

The one I caught today is a big one... I might go for a magnum of Napa Cab.

That's it, it's settled. I am doing pan fried FG, with chanterelles and pomme frites. Still think I should go with d'Yquem?

Does a bear Bella in the woods?

quote:

Originally posted by Board-O:
Does a bear Bella in the woods?

Would a bare Bella be in the woods?

Alright.

Here it is.
And some onions and raisins with balsamic treatment. Next view.

The beverage. Gotta have it... with pain levain...


Voila! The best she ever had, she said. Works for me.

Those onions look like crap

sad thing is I can't send you tasty...caramelized onions from Florida that don't look like crap...cause they are frozen and while you may prefer fresh to start...I've seen better caramelized onions.

I could care less about the FG..I don't eat any meat derived from organs. That's my rule #1 and my only rule as regards to meat.

quote:

Originally posted by imaredstater:
I don't eat any meat derived from organs.

FG is not derived from organs, it is an organ.

And as far as your nosense about the onions...It's best to wait till morning, sober up, then express yourself... if it still interests you, of course.

He doesn't know **** about caramelized onions, those look nice. Nor does he know anything about how great said organs can taste...

A couple of years ago I ordered seared Foie at the 5th Floor restaurant in San Francisco. They served it with fresh figs, balsamic and a side bowl of lightly salted pop corn. The pop corn was amazing. It pulled the flavor out perfectly.

quote:

Originally posted by grunhauser:
Alright.

Here it is.
And some onions and raisins with balsamic treatment. Next view.

The beverage. Gotta have it... with pain levain...


Voila! The best she ever had, she said. Works for me.

I have to admit, that looks bloody good. When are you going to cook for us all again, Grun?

I'll echo Dave Tong's comment. When's the next meal? This looked delicioso.

Cheers!
Gloria

thread drift:

grun do you have a recipe for your oven roasted halibut, looks amazing.