Ingredients
- 4-ounce portion foie gras
- 2 large roasted and peeled yellow peppers
- 2 ounces fresh pineapple diced
- 6 ounces prepared mole, recipe follows
- 3 ounces fresh chives, clipped
Directions
Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally with Kosher salt. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3minutes and cook on the other side until it's medium rare
To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple. Then, using a squirt bottle filled with mole sauce, paint the plate liberally. Place the cooked foie gras in the center of the plate, on top of the roasted peppers and garnish with the fresh
Oaxacan mole sauce:
- 1 quart chicken stock
- 6 ounces dried mango
- 1/2 fresh pineapple, chopped
- 1/2 cup sherry
- 2 cinnamon sticks
- 1 chipotle pepper, seeded and chopped
- 1 white onion, peeled and chopped
- 6 cloves fresh garlic
- 1/3 cup sliced almonds
- 1/2 cup sesame seeds
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 4 ounces bittersweet chocolate (Callebaut)
- 1-ounce Worcestershire sauce
- 4 fried corn tortillas, cut into strips
- 2 tablespoons safflower oil
Toast all dry spices and chilies until dark in a 350 degree oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender then add Kosher salt to t
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