Ingredients for 4 people:
- ½ pound (200g) Grade A duck foie gras
- 2 teaspoons (10 ml) canola oil
- 2 tablespoons (35 ml) balsamic vinegar
- Salt and pepper to taste (typically 1 teaspoon or 5g salt; quarter-teaspoon or 1g pepper).
Recipe:
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Clean and de-vein the foie gras. If you have the opportunity, you may prefer to buy the foie gras from your butcher already cleaned and de-veined.
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Cut the foie gras crosswise into pieces a centimeter thick.
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Season the foie gras pieces with the salt and pepper.
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Heat half the canola oil in a large heavy pan (an iron pan if you have it), at moderately high heat (without burning the oil or causing it to smoke).
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Sauté half the foie gras for 45 to 60 seconds in the hot pan. It should be golden on the outside and pink inside (cut one piece to check).
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Quickly remove the foie gras and place it on paper towel to remove the excess fat.
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Discard the fat remaining in the pan, then repeat steps 4 to 6 for the remaining foie gras.
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Discard all but 1 tablespoon (20ml) of the fat in the pan. Add the balsamic vinegar and bring to a boil (briefly).
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Place the foie gras onto individual plates (4 plates for 4 people). Pour the sauce from the pan over the foie gras and serve immediately (while still hot).
INGREDIENTS:
1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) Crescent, refrigerated seamless dough sheet
1 tablespoon Dijon mustard
2 teaspoons honey
2 oz smoked salmon, finely chopped (1/2 cup)
2 tablespoons finely chopped red onion
2 teaspoons chopped fresh dill weed
16 sprigs fresh dill weed
DIRECTIONS:
1.Heat oven to 350°F.
2.If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12×4-inch rectangle.
3.In small bowl, mix mustard and honey; spread over each rectangle. Top each with salmon, onion and chopped dill. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
4.Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Garnish each with dill weed sprig. Serve warm.
Chorizo Stuffed Chili Peppers
Ingredients:
* 8 large mild chilies
* 6 ounces chorizo sausage
* 1 cup fresh spinach, chopped
* 1 cup bread crumbs
* 1 cup mushrooms, finely chopped
* 1/3 cup Monterey jack cheese, shredded
* 1 egg, lightly beaten
* 1/2 small onion, finely chopped
* 1 clove garlic, minced,
* 1/2 teaspoon cumin
* 1//4 teaspoon salt
Preparation:
Place sausage in a skillet and add cumin, onion, and garlic. Cook for about 8 minutes, making sure to dispose of excess fat. Add mushrooms and spinach into skillet, cook for an additional 8-10 minutes. Take skillet off heat and stir in egg, cheese, salt, and bread crumbs. Preheat grill for medium-high heat. Place chilies on lightly oiled grill grate and allow to cook until chilies and charred on one side, about 3 minutes. Remove from grill, take off charred skin, cut lengthwise but not all the way through, and remove seeds. Fill chilies with chorizo stuffing and place on the grill for an additional 6 minutes. Remove and serve.
The dinner party was a success! We all had a great time and the food came out great! Enjoy the pictures.
1 can (6 oz.) crabmeat, drained, flaked
1/2 cup Shredded Sharp Cheddar Cheese
1/2 cup Real Mayonnaise
1/3 cup Bacon Pieces or Bits
1-1/2 Tbsp. parsley flakes
36 medium mushroom caps
PREHEAT oven to 350°F. Mix all ingredients except mushroom caps.
SPOON evenly into mushroom caps. Place on baking sheet.
BAKE 8 to 10 minutes or until cheese is melted.
