| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
2 |
servings |
INGREDIENTS
|
|
=== SAUCE === |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Minced shallots |
| 1/2 |
ts |
Minced garlic |
| 1/4 |
c |
Dried apricots |
| 1/4 |
c |
Dried cherries |
| 1/4 |
c |
Dried blueberries |
| 1 |
c |
Veal reduction |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GRILLED APPLES === |
| 2 |
|
Granny Smith apples; sliced 1. rings |
| 2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
sl |
Foie gras -; (4 oz ea) |
|
|
Emeril.s Essence; see * Note |
| 3 |
|
Long chives |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
Preheat the grill. For the sauce: In a saute pan, heat the olive oil. When
the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the
dried fruit and saute for 1 minute. Cover the sauteed fruit with the veal
reduction. Season with salt and pepper. Simmer the sauce for 3 to 4
minutes. For the apples: Completely coat each ring with the olive oil.
Season with salt and pepper. Place the apple rings on the hot grill. Grill
for 1 to 2 minutes on each side. Remove from the grill and julienne. For
the foie: Season each side of the foie gras slice with salt, pepper and
Emeril.s Essence. In a smoking hot saute pan, sear each side of the foie
gras for 1 to 2 minutes on each side. Remove the foie from the pan and
whisk the foie fat directly into the dried fruit sauce. To assemble,
arrange the julienned grilled apples like a nest in the center of the
plate. Place the foie gras directly on top of the apples. Spoon the sauce
over the foie and around the plate. Garnish with the long chives, chopped
chives, and Essence. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-10-1997
Recipe by: Emeril Lagasse
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