Recipe courtesy of Kathy Cary
and
Drew Nieporent
Recipe courtesy of Kathy Cary
and
Drew Nieporent
Show:
Chef Du Jour
Episode:
Kathy Cary w/Drew Nieporent
Crisp Grit Cake Foie Gras Club
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- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 803
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 4 g
- Sugar
- 55 g
- Protein
- 16 g
- Cholesterol
- 122 mg
- Sodium
- 1142 mg
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 803
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 4 g
- Sugar
- 55 g
- Protein
- 16 g
- Cholesterol
- 122 mg
- Sodium
- 1142 mg
Ingredients
Grits:
Plum Sauce:
Directions
- Grits: 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
