Decadent Dishes - Foie Gras

[BIG_DADDY]

I have to admit I have always loved foie gras over the years ordering it only occasionally at top restaurants. I have really missed it since they banned selling it here in the peoples republic. For Christmas I received a package from Spain. I have never made it myself before and was just told to fry it some clarified butter and put some of the really top end balsamic on it they sent me. Of course it was outstanding. When I was done I was looking at a big frying pan full of foie gras clarified butter. I chopped up a bunch shitaki mushrooms and sautéed them in there and then put them on some crispy asiago steak tacos I was making. It was wayyyyyyyyy over the top. One of the best things I ever ate. What I am looking for here the way you have prepared it and served it yourself as have more up in the cabinet. Thanks.

If you have any other over the top decadent dishes feel free to post those as well.

[Don Corlemahomes]

Originally Posted by xztop123

high in vitamin k which studies have linked with good dental health

Chin health too.


But seriously, you can get Vitamin K and enjoy other delicious foods without doing this to the animal.

[NewChief]

Best (and most ridiculous) use of foie gras: The Joe Beef Double Down

Montreal's Joe Beef is known for some seriously decadent dishes: massive steaks served with marrow bones, lobster spaghetti in bacon-brandy cream sauce and, most infamously, the foie gras Double Down, described by Food & Wine restaurant editor Kate Krader as "a supersize bacon-and-cheese sandwich topped with chicken-skin mayonnaise and sandwiched between deep-fried foie gras cakes."

Co-creator David McMillan, who runs the restaurant with Frédéric Morin, recently revealed to F&W that the dish was conceived as a bit of a prank on gimmick-hungry food writers—and that it backfired.

"We first did it as a joke," he said. "We were laughing at food media one day, and decided to come up with the perfect lure. We started sending them out whenever a blogger came in. As we predicted, the dish took off on social media and turned into our little nightmare, and now we’re trapped into making it. I would never eat it. I think it’s disgusting."

As the restaurant's signature dishes go, McMillan prefers the crispy pork schnitzel with egg and anchovy, and he likes his winter gin and tonics with crushed cedar. Read more from Joe Beef chefs McMillan and Frédéric Morin in their Holiday Inspiration Served Daily interviews.