2156 seared foie gras heirloom Recipes

heirloom tomato, mozzarella cheese, round, cut 1/8 to 1/4 inch thick, basil leaves, balsamic vinegar , drizzled to taste, extra virgin olive oil , drizzled to taste, salt , to taste

heirloom tomato, crumbled goat cheese, fresh basil leaves, good mayonnaise, key lime , juice of, garlic clove, gray salt, pepper, dill rye bread

heirloom tomatoes (cherry or pear also work), balsamic vinegar, sugar, olive oil (extra virgin), basil , chopped/torn, sea salt & black pepper , freshly ground - to taste

heirloom tomatoes, sliced, goat cheese, sliced, vertically sliced onion, bagged baby spinach leaves, bacon dressing

heirloom tomatoes, cored-large ones sliced 1/4 inch thick small ones halved, salt, extra-virgin olive oil, for drizzling, minced chives, chopped basil, freshly grated parmigiano-reggiano cheese

heirloom tomatoes (in various colors), cut into 1/2-inch slices, kosher salt, freshly ground black pepper, fresh mozzarella , cut into 4 slices, tomatoes, halved if large, olive oil, baguette

row fat duck liver, cognac, salt, black pepper, red peppers

heirloom tomatoes, olive oil, white wine, garlic clove, minced, spinach, grilled portabello mushroom cap, salt and pepper, to taste, cooked linguine or 8 oz spaghetti, fresh grated parmesan cheese

heirloom tomato , halfed, shallots, cut in to rings, jalapenos or 1 scotch, bonnet- cut in to rings, garlic cloves, minced, fresh ginger, minced, olive oil, cider vinegar, sugar, kosher salt, allspice, worcestershire sauce, mustard seeds

heirloom tomatoes, extra virgin olive oil, balsamic vinegar, honey, fresh basil, chopped, gorgonzola, crumbled, hazelnuts, crushed, salt, fresh ground pepper

heirloom tomato, fresh basil plus more leaves, for garnish, ice, premium gin, lemon, juiced, orange flavored liqueur (recommended : cointreau)

heirloom tomatoes, sea salt and black pepper, olive oil, balsamic vinegar, basil

heirloom tomatoes, assorted sizes and colors, sea salt, red wine vinegar, tarragon, freshly ground black pepper

sauternes or other white dessert wine, sugar, unflavored gelatin (from a 1/4-oz envelope), water, thick) slice of foie gras terrine (6 oz; not pate or mousse) or a 6 1/2-ounces block, thick) slices firm white bread (pullman loaf or firm sandwich bread), unsalted butter, melted

white verjus (juice of unripe fruits, primarily grapes) or 3 tbsp fresh lemon juice, tawny port, sugar, sherry vinegar, salt, black pepper, pure walnut oil, frisee (pale leafy parts only), torn into small sprigs (6 cups), belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups), radicchio , halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups), thick) slices pain de mie , pullman loaf, or firm white sandwich bread, crusts discarded, chilled foie gras terrine , unmolded if necessary, fleur de sel or kosher salt to taste

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