Name: Pan-Roasted Foie Gras And White Peach Chili Relish
Ingredients: 1/4 c White vinegar; 1/4 c Light brown sugar -; (loosely packed); 2 tb Finely-chopped shallots; 1/4 c Finely-chopped red jalapeno pepper; 2 tb Raisins; 1 tb Finely-chopped garlic; 1 tb Grated ginger; 1/2 ts Salt; 6 Firm white (or other) fresh peaches; blanched to remove; The skin; pit removed and sliced; 1 lb Fresh duck foie gras; Salt; to taste; Freshly-ground black pepper; to taste; 12 French baguette bread slices; brushed with; Olive oil and toasted in a hot oven

What a contrast outside the city of Jerusalem that day! On the one hand, redemption is being purchased for those God would redeem; on the other hand, the soldiers mark time by playing their tired games, waiting for the ordeal to be over. Those who love Jesus are in grieving despair; those who hate Him are in a mood of spiteful rejoicing. Heaven hovers over the cross, waiting for the payment of our sin to be made. But hell is there, too, with its cruelty, indifference and darkness.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
	French	Mike04	4	servings

INGREDIENTS

1/4	c	White vinegar
1/4	c	Light brown sugar -; (loosely packed)
2	tb	Finely-chopped shallots
1/4	c	Finely-chopped red jalapeno pepper
2	tb	Raisins
1	tb	Finely-chopped garlic
1	tb	Grated ginger
1/2	ts	Salt
6		Firm white (or other) fresh peaches; blanched to remove
		The skin; pit removed and sliced
1	lb	Fresh duck foie gras
		Salt; to taste
		Freshly-ground black pepper; to taste
12		French baguette bread slices; brushed with
		Olive oil and toasted in a hot oven

INSTRUCTIONS

The fresh, raw duck or goose liver known as foie gras is from specially
raised fowl that produce this large and fat liver much different in size
than the ordinary ducks liver. Generally sold as grades A, B, or C where
Grade A being the best and most expensive. Grade A foie gras is usually
free of most blemishes and imperfections and requires the least time to
clean of any veins and bile. All three grades will require some hand
cleaning with a small paring knife. After the foie gras has been cleaned,
it should be cut into 1/2-inch-thick slices weighing approximately 2 to 3
ounces each. Bring the vinegar and sugar to a boil. Add the shallots,
jalapeno, raisins, garlic, ginger, salt and simmer 5 minutes. Add the
peaches and simmer an additional 5 minutes before removing from the heat.
Cool for 15 minutes, then serve or transfer to a clean container and
refrigerate for up to one week. Season the sliced foie gras with salt and
pepper just immediately before cooking. Heat a clean, dry heavy-bottomed
saute pan until very hot. Place the foie gras in the pan and sear quickly
on both sides. Serve on a bed of warm peach relish with sliced baguette
croutons. This recipe yields 1 1/2 cups peach relish and 4 to 6 appetizer
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B08)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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