FOIE GRAS BREAKFAST SANDWICH
When we opened Joe Beef, we made all kinds of promises, oaths of sorts: no cranberry juice, we would wash dishes ourselves, we would stay open on Monday nights. We also said we would always have (at least) one breakfast item on the dinner menu. Of course, we are closed Mondays and never do the dishes ourselves, but we do always have one breakfast item on the menu. Oh, and we still don't serve cranberry juice. We see foie gras the same way we see skateboarding: we had a phase, like most everyone. But then it stopped, and now it's here and there and we enjoy it in small doses. If you come to town and want to feast on foie gras everything, make a pit stop at Au Pied de Cochon; they are good friends and do it better than anyone. Our favorite way to serve foie gras is with a breakfast-sausage patty or with peameal bacon, a well-peppered over-easy egg, and an English muffin. Add a dash of maple mustard and you're happy, whether it's 7:00 A.M. or 7:00 P.M. (You'll have plenty of mustard left over, but that's okay. It's good with everything from salmon to corn dogs.) Remember, when you sear foie gras, be generous with salt, use a good pan, and most important, be prepared for a smoke show. Work fast and have a tray and tongs at hand before you start.
Yield Makes 1 sandwich
Number Of Ingredients 10
Steps:
- To make the maple mustard, bring the maple syrup to a boil in a heavy saucepan over medium-high heat and boil for about 6 minutes, or until the bubbles increase in size. Remove from the heat, let cool for about 3 minutes, then whisk in the prepared mustard, the mustard seeds, and the pepper. Let cool completely before using. Maple mustard stores well in a tight-capped container in the fridge for at least a couple of weeks.
- The best thing to have for this operation is one of those plug-in flat, nonstick griddles, the kind the tasting ladies have in the grocery store. You can cook your egg, bacon, and muffin on the griddle while you blast the liver on the stove top. Preheat the oven to 350°F (180°C); this is to keep the bacon warm after cooking or to blast the foie if need be. Turn on the griddle and set to medium-high heat. When the griddle is ready, cook the bacon until the edges are golden brown and lightly crispy, fry the egg over easy, and toast the cut sides of the muffin.
- Heat the oil in a frying pan over high heat. When the frying pan is superhot, add the liver and cook, turning once, until nicely colored. You want a good color on the foie gras, kind of like the skin of a roasted chicken. This will take only a minute or two total in a very hot pan. Remember to flip the liver away from you so you don't splash your belly. Carefully transfer the liver to a baking sheet. If the liver is still hard to the touch, put it in the oven for a minute or two. The fat that collects in the baking sheet (but not the fat from the frying pan) is good to drizzle on the muffin.
- Now build your sandwich: start with a muffin half, cut side up, and top it with the bacon, the egg, and the foie. Drizzle the stack with a little mustard, sprinkle with salt and pepper to taste, and top with the other muffin half.
FOIE-GRAS-AND-JAM SANDWICHES
Provided by Amanda Hesser
Categories easy, quick, appetizer
Time 15m
Yield Hors d'oeuvres for 4 people, age 12 and older
Number Of Ingredients 4
Steps:
- Lay the slices of bread on a bread board. Spread the foie gras mousse on 4 of the slices. Sprinkle with coarse sea salt. Spread the jam on the other 4 slices of bread. Join the jam slices with the foie gras slices to make 4 sandwiches.
- Using a bread knife, cut off the crusts with gentle sawing motions, then cut the sandwiches diagonally into quarters so you end up with triangles. Stack on a serving platter and march them out to the party.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 482 milligrams, Sugar 13 grams, TransFat 0 grams
SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST
Steps:
- Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.
- Stir pepper and juice into jam. Chill jam, covered, until ready to use.
- Preheat oven to 400°F.
- Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
- Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.
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