1731 seared foie georgia georgia peca Recipes

foie gras, 1/4-inch thick and 2 inches in diameter, black truffles, madeira, salt and pepper, tourneed potatoes, canapes (rounds of white bread sauteed in butter), salt and black pepper, butter, chopped parsley

dry black-eyed peas, italian-style salad dressing, diced jalapeno chile pepper, chopped onion, diced pimento peppers, drained, minced garlic, diced green bell pepper, ground black pepper

firm ripe peaches, white sugar, distilled white vinegar, water, crushed cinnamon stick

butter, softened, white sugar, eggs, baking soda, water, seedless blackberry jam, all-purpose flour, ground nutmeg, ground cinnamon, salt, buttermilk, chopped black walnuts (optional), golden raisins (optional)

light brown sugar, evaporated milk, vanilla extract, chopped pecans, butter

milk, chocolate covered peanut butter cup, crumbled, chocolate ice cream

brandy, peach schnapps, grenadine syrup, chilled lemon-lime soda

saltine crackers, tomato, chopped, green onions, finely chopped, mayonnaise, hard-cooked egg, chopped, salt and freshly ground black pepper to taste

fresh peaches - peeled, pitted and chopped, white sugar, half-and-half cream, sweetened condensed milk, evaporated milk, vanilla extract, whole milk , or as needed

all-purpose flour, salt, butter, peaches, peeled , 1-inch slices, sugar, all-purpose flour, lemon juice, freshly squeezed, lemon , rind of, grated, milk

saltine crackers, tomato, finely chopped, green onions, finely chopped, mayonnaise , to taste, hard-boiled egg, finely chopped, salt, fresh ground black pepper

lobe of grade a foie gras, at room temperature , about 1 1/4 lb, cognac, heavy cream, salt, freshly ground black pepper, black truffles finely chopped, dozen toast points

unsalted butter, lobe foie gras, cut into large dice, julienned yellow onions, salt, cayenne pepper, turns fresh ground black pepper, boudin, casing removed, chopped garlic, eggs, heavy cream, tabasco pepper sauce, worcestershire sauce, cubed white bread , about 4 cups, grated parmigiano-reggiano cheese

lobe grade a foie gras (recommended : hudson valley), calvados, kosher salt, ground black pepper, chopped truffles , of choice

grade a foie gras lobes, salt and pepper to taste, port wine, dozen toast points, dozen cornichons, brunoise red onions

ginger root, grated, teriyaki sauce, flat iron steaks or tri tip steaks 1-inch thick, grill seasoning (recommended: montreal steak seasoning by mccormick ), vegetable oil, for drizzling plus 3 tbsp, sea scallops, toasted sesame seeds, chopped chives, salt and freshly ground black pepper, toasted sesame oil, napa cabbage chopped into 1 1/2-inch dice, red onion, quartered and thinly sliced, garlic, grated, seedless cucumber , cut into 1/4-inch sticks then 2 to 3-inch pieces, asian hot chili sauce or hot sauce, to your taste, rice wine vinegar, limes , zested and juiced, freshly chopped cilantro leaves

grade a goose liver sliced in 1/4 inch pieces, port wine and cognac for a marinade

distilled white vinegar, mustard powder, ground black pepper, ground red pepper, salt, white sugar, butter, tomato paste