Cast-Iron Cooked Foie Gras With Grilled Pineapple |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is the appetizer I love making on Christmas Eve! The recipe came from a fancy-schmancy cookbook my business partner gave me a few years ago. The chef who created this dish is Robert McGrath who owns The Roaring Fork, in Phoenix. A must-have beverage with this is a nicely chilled bottle of Crystal! Whew, I do like the $$$ stuff! Ingredients:
1/2 cup pineapple, grilled and diced |
1/2 cup red lentil, cooked |
1/2 cup seasoned rice vinegar |
2 tablespoons red onions, finely chopped |
2 tablespoons chives, finely chopped |
2 tablespoons jalapenos, seeded & finely chopped |
kosher salt |
freshly cracked black pepper |
2 cups balsamic vinegar |
8 ounces foie gras, medallions |
2 cups arugula |
Directions:
1. Mix pinepple, lentils, rice vinegar, onion, chives,and jalapeno together in a bowl.
2. Season with salt and pepper and set aside.
3. In a small saucepan over medium heat, prepare a balsamic syrup by simmering the balsamic vinegar until reduced to 1/4 cup in volume.
4. Season the foie gras with salt and pepper and sear in a very hot cast-iron skillet.**.
5. Flip and briefly sear the other side.
6. Toss the arugula and pineapple mixture together and place in the middle of four plates.
7. Place the foie gras on top of the greens and drizzle the balsamic syrup over the top.
8. Voila!
9. **Chef McGrath does not call for any oil on the foie gras prior to searing the medallions but I would suggest using a little Canola oil.
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