Mmmm....a tin of foie gras. How should I cook it?

[Rabrrrrrr]

God, I love foie gras.

I could eat it every day. Any kind of liver, really, I could live on - except that it would kill me so quickly. Chicken liver pate - yum. Beef liver - yum. Fried chicken livers - yum.

But the goddess of liver - foie gras.

Mega-yum.

Oh, I'm melting just thinking of it...

[RPM]

1. here we go again

[nothingshocksmeanymore]

2. I would panfry it then smother it with poached pears and roasted garlic

[Rabrrrrrr]

11. Pears and liver? I never would have thought to put the two together

Is it good?

[sir_captain]

31. definitely good

very popular to use apples or pears with foie gras in the big NY restaurants at the moment

[nothingshocksmeanymore]

40. Yes...or fig sauce

[Rabrrrrrr]

41. Oooh....that would be interesting!

[sui generis]

3. open the tin first

that's what I would recommend

I love liver too - but foie gras is usually just a bit too fat for me.

Mmmmmm braunschweiger on toasted rosemary sourdough topped with salted sliced boiled eggs, pure unadulterated heaven.

[Rabrrrrrr]

16. OMG, I LOVE braunschweiger, too!

I like mine on toast with thick sliced white onion (or Vidalia!), mayonnaise (actually, Miracle Whip in this case), and swiss cheese.

Food of the gods!

And normally, Miracle Whip is pure shit full of chemicals and I won't eat it, but even homemade mayo isn't the same on the bruanschweiger sandwich. Probably cuz I grew up with Miracle Whip, and that was my favorite sandwich, so I don't like them when they taste different.

And the sandwich should be eaten while the toast is still hot.

[sui generis]

23. what about heart? Here's a great german recipe

for roasted beef heart

Cleaning:

Cut the heart in half if not already in halves, open the chambers with a sharp knife and cut off any fibrous tissue, fat and membrane until you have just smooth muscle. Rinse any guncked on blood off, then cut into a few large pieces, throw into a large pot with marjoram, tarragon, a couple of juniper berries, one or two crushed toes of garlic, and a bed of white onions with some oil to brown everything in.

Get everything nicely browned, then add beef stock and cook like roast1 for a couple of hours until tender, adding additional seasonings to taste (i.e. bouquet garni or herbs d'provence). Pressure cooker will cook in about 50 - 55 minutes, less for a smaller heart.

Flavor sauce with bay, a dollop of sherry and thicken with cornstarch (not flour). Keep it simple.

Serve with Knodel (German dumplings), or spaetzle (swiss/austrian dumplings) or roast potatoes or even homemade skin-on mashed potatoes and a veggie of your choice.

Mmmmmmm mmmm good, and even better re-heated. And very low fat - heart is pure unmarbled muscle.

[Rabrrrrrr]

28. I've never had the courage to try heart, tongue, or kidneys

Something about them just..........stops me.

Totally irrational, I know.

That recipe sounds wonderful, though - perhaps subsituting shoulder.

[sui generis]

33. kidneys always taste like piss to me

and I don't like mountain oysters either - I have a very keen sense of smell/taste . . . blecccch to that!

But tongue is just another roast - albeit kind of hard to look at.

Shoulder clod or riser (beef) actually makes great chili. Cut it into 1/2 cubes, brown with onions, prepare your favorite non-bean chili recipe and cook it down for two hours (or until tender), working on your spices a little at a time and cayenne at the last.

It's the texture of the pieces that adds to the chili experience - not that ground sloppy joe stuff people usually like to eat.

[LynneSin]

Oooo goody, I can use the new pic that Debi found....

[salinen]

4. You've never tasted liver

until you've tasted Elk liver.

[DS1]

10. Is that anything like Alk(ie) liver? I hear it's quite soft and succulent

[Squatch]

5. Next time, buy a proper lobe

D'artagnan

[Modem Butterfly]

6. May I recommend a good chorizo?

Or, barring that, you could substitute a kielbasa...

[Rabrrrrrr]

15. I've heard that if you don't have foie gras, you can replace with Kielbasa

Apparently they are pretty much the same thing over all. WHich is a good thing to know, since Kielbasa is so much cheaper.

Fucking foie gras people, overcharging for something that can be easily switched with Kielbasa. Fuckers.

[In_The_Wind]

19. you heard wrong ~ Rabrrrrrr

liver(foie gras) and Kielbasa taste nothing at all alike

[Rabrrrrrr]

21. How do I know you aren't just a lobbyist for the foie gras industry?

HmmmmmmMMM?

[Modem Butterfly]

22. Well, maybe if it's a really GOOD kielbasa...

Also, you really don't know what's in foie gras unless you squeeze the goose yourself, now do you?

[In_The_Wind]

27. because ... I think they are both unhealthy

eating either one is like injecting cholesterol directly into your veins ... would a lobbyist tell the truth like that

[Telly Savalas]

24. Only if it's a recipe that uses EVOO.

(Extra-virgin olive oil.)

[KFC]

7. Veal and Foie Gras Mushroom Wrap

Iron Chef Chen Kenichi offers Five dishes:

http://www.woodenchef.com/veal1.htm


1. Veal and Foie Gras Mushroom Wrap (IC)
Veal and foie gras mushroom wrap (SM)

Wooden Chef Recipe:

Ingredients:
2 oz. beef, chopped
1 slice bologna (fake foie gras) chopped
2 oz. Pennsylvania Dutchman (R) mushroom stems and pieces
1 Wing Hing(R) egg roll wrapper
Grind the beef and bologna in a food processor.

Spread the mixture on the egg roll wrapper.
Put the mushrooms on one end and roll up the wrapper.
Deep fry, like an egg roll.

[DS1]

8. Call it veal, ask for a recipe, and wave it *wrapped in foil* over the

ensuing flamewar

Mmmmm, toasted foie gras

[Left Is Write]

9. Here's where we part ways, my good friend.

Cathy doesn't like liver, no sir, no way.

Just give me a Rabrrrrrrtini, though, and I'll be happy.

[Rabrrrrrr]

12. Left is Write, I will cook you whatever you want

while I make some foie gras for me. You don't have to eat anything you don't like!

And serve you a Rabrrrrrrtini(tm), of course!

[Left Is Write]

14. All right!

This is a plan I can happily go along with.

[Rabrrrrrr]

20. Woo hoo!!

Now we just have to get rid of your husband...that's a trivial matter, there are people we can hire for that...but more importantly, I need to find some decent dinner plates. Oh, this is gonna take a while, but don't worry, it will be worth it, I'll do someting nice in china, yeah, I think that would work best. Oh, and the candles! Crap, okay, dinner might take another day or two. Anyway....

[ET Awful]

13. Sorry, can't help you, I make it a point not to eat internal organs

[sui generis]

17. SAAAAaaAAAAVE the LIVER!

sayeth Julia Child. Or Hannibal Lecter. You decide.

[DemBones DemBones]

18. I love liver, too, especially

grilled liver and onions. YUM!

[Catchawave]

25. Force Feeding methods banned in California

http://www.foxnews.com/story/0%2C2933%2C134074%2C00.htm...



Bon Apetite

[Rabrrrrrr]

29. Yippee!!

Also the EU is starting to phase force-feeding out, as well.

YAY!

[flvegan]

34. Soon to be banned nationwide, hopefully.

[MN ChimpH8R]

26. gently seared

with a port wine reduction as the sauce

[sir_captain]

30. Seared with salt, pepper, and a little butter

keep it simple...definitely doesn't need anything else...

If you do like it fancier, though, I'd suggest an apple/wine reduction with some toasted walnuts

[Rabrrrrrr]

36. Rabrrrrrr's ultimate foie gras recipe:

First, heat up about 2 quarts of bear fat in a deep fryer.

Deep fry foie gras until a nice, crusty skin has formed, maybe 15 minutes.

Meanwhile, fry up a pound of hickory smoked bacon. Save bacon grease, crumble bacon with mix of blue cheese, gorgonzola, and rhubarb.

Spead bacon/cheese/rhubarb mix on individual plates, drench each with balsamic vinegar and a generous sprinkling of Ouzo. If you don't have Ouzo, then Creme de Menthe or Cinnamon Schnapps will work.

Slice up foie gras, and place on plate.

Cover with puree of roasted garlic, grilled tarragon, bacon grease, mint, paprika, cinnamon, sour cream, cloves, and curry.

Brings out every subtle nuance of the foie gras.

[barb162]

32. dom't eat it or buy it...torturing animals daily before they're killed

[BikeWriter]

35. A full crop and a nice cage is every goose's fantasy!

[flvegan]

37. And here I am thinking that you were a bird lover.

Go figure. Unless that was sarcasm, of course.

[BikeWriter]

39. I am a bird lover. I protect and conserve our wildlife...

That doesn't mean I don't love a good fried turkey or pot of duck gumbo.

[Maddy McCall]

42. I raise birds...

and I'd kill for some fried turkey right now.

[BiggJawn]

38. Just open it up and set it out for the cats.

I've seen 'em pull that stuff out and work with it on the Food Channel.
Looks like something in a jar in the Pathology display case down at the Vet School...

Guess Bismarck wsn't thinking about Foi Gras when he made his famous statement about Law and Sausages...