The best delicious Crisp Grit Cake Foie Gras Club recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crisp Grit Cake Foie Gras Club recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crisp Grit Cake Foie Gras Club.
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-GRITS-
4 c Milk
1 c Grits
Salt
Pepper
PLUM SAUCE
1 c Sugar
1/2 c Red wine vinegar
1 Dozen plums; pitted and
-sliced
-TO COMPLETE-
Flour
Oil
4 tb Butter
12 oz Foie gras; (2 medallions
-each)
2 ts Canned chipoltes in adobo;
-chopped
1/2 c Rich veal stock or beef
-stock
1/4 lb Arugula
Fried leeks
Bring milk to boil and stir in grits and add salt and pepper. Cook
slowly until thick. Cool slightly and roll in a log and place in
plastic wrap. Chill.
Plum Sauce:
Dissolve sugar in vinegar over heat. Pour over plums and bake at 375
degrees for 20 minutes.
Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until
crisp. Drain. Keep warm.
Heat skillet with 2 tablespoons butter and saute foie gras on both
sides. Remove and keep warm.
Add chipoltes and plum mixture to saucepan. Whisk in veal or beef
stock. Reduce and stir in remaining butter.
To Assemble:
Place one grit cake on a plate. Top with seared foie gras and then
another grit cake. Pour plum sauce around and decorate with arugula
and fried leeks.
Yield: 6 servings
Yields
1 servings
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