2099 seared foie heirloom Recipes

chopped fresh dill, dijon mustard, grated lemon rind, fresh lemon juice, salt, freshly ground black pepper, heirloom tomatoes , cut into 1/4-inch-thick slices

chopped shallots, chopped fresh tarragon, balsamic vinegar, extravirgin olive oil, heirloom tomatoes , cut into 1/4-inch-thick slices, salt, freshly ground black pepper

diced red onion, chopped fresh cilantro, fresh lime juice, kosher salt, ground cumin, ground red pepper, mixed heirloom tomatoes, seeded and chopped, serrano chile, seeded and minced, masa harina (about 1/3 cup), all-purpose flour (about 1/3 cup), baking powder, kosher salt, freshly ground black pepper, fresh corn kernels, divided (about 4 large ears ), low-fat buttermilk, grated lemon rind, hot sauce, egg, chopped red bell pepper, peeled and deveined shrimp, chopped (about 1 1/2 cups), green onions, thinly sliced, garlic cloves, minced, canola oil, divided

refrigerated pizza crust dough, garlic clove, halved, heirloom tomato, seeded and chopped (about 10 oz), shredded part-skim mozzarella cheese, crumbled herbed goat cheese

goat cheese, buttermilk, green onions, coarsely chopped, chopped fresh chives, fresh italian parsley leaves, fresh mint leaves, fresh tarragon leaves, anchovy, fresh lemon juice, kosher salt, mixed gourmet greens, heirloom tomatoes, quartered

sea scallops, extra virgin olive oil, unsalted butter, pan searing flour

haddock fillet, 6 oz, olive oil, butter, chopped shallot, chopped thyme, pan searing flour

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

white balsamic vinegar, olive oil, thick) slices heirloom tomato (about 3 tomatoes), fresh mozzarella cheese , cut into 12 slices, fresh basil leaves

red onion diced, fresh cilantro chopped, fresh lime juice, kosher salt, ground cumin, ground red pepper, mixed heirloom tomatoes seeded & chopped, serrano chile seeded & minced, masa harina (about 1/3 cup), all-purpose flour (about 1/3 cup), baking powder, kosher salt, freshly ground black pepper, fresh corn kernels divided (about 4 large ears ), low-fat buttermilk, lemon rind grated, hot sauce, egg, chopped red bell pepper, peeled & deveined shrimp chopped (about 1 1/2 cups), green onions thinly sliced, garlic minced, canola oil divided

avacado, peeled, sliced, coarse salt, juice from 1 slice of lemon, ripe, heirloom tomato, sliced, sliced fresh chive or green onion

fresh baby spinach, cream cheese, cubed, shredded monterey jack cheese, divided, heirloom or beefsteak tomatoes, olive oil

pork tenderloin, cut diagonally into 4 pieces, pan searing flour, salt and pepper, smooth marinara sauce, olive oil, basting oil, butter, clean and cut butternut squash (1 inch dice), granny smith apples (i inch dice ), basting oil, salt and pepper, lavender honey

catfish fillets, cracked black pepper, pancetta, diced and blanched (or regular bacon), shiitake mushroom, oyster mushroom, chanterelle mushroom, pine nuts, toasted, shallots, roasted garlic, pureed, lemon juice, fresh parsley, fresh thyme, fresh basil, fresh chives, olive oil (for searing ), salt, fresh 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

butter, sliced onions, veal liver, cut into 4 (4-oz) pieces, salt, freshly ground black pepper, flour, potato gratin , recipe follows, heavy cream, egg yolks, salt, white pepper, baking potatoes , like russets, peeled and thinly sliced, (vertically), gruyere, grated

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