Tag Archives: foie gras

In Praise of Foie Gras

30 Nov

It’s a beautiful thing and all you have to do is force feed a duck to fatten up its liver for it!  Sometimes I wish I could feel bad about that, but then Anthony Bourdain does a little expo and shows that it’s not so bad and plus it’s just so scrumptious that the sinner in me is a happy to be ingesting such a smooth delight.  I had only one bad experience with foie gras and that was in a very lovely little ristorante around the corner from my apartment in Milano.  Apparently, in Milan and perhaps most of Italy, foie gras is prepared very differently — it’s not the deliciously hot grilled fatty lobe I’ve come to love.  I believe it was a paté and I’m sad to report I really just couldn’t finish it: the richness alone and in that quantity was overpowering and it was cold which threw me off too.  With the kind of foie gras I love I feel like a nice lambic or maybe even a sour would be a fitting pairing with this creamy, fatty, buttery gift from the gods.

However,  I had a gorgeous rendition of the heated type in Toano, VA at Dudley’s Farmhouse Grille.  If you’re ever near this place, go!  They specialize in wild game and have a small seating area which provides for a more intimate atmosphere, which is furthered by the owner who is also the chef.  I wish my liver could wind up in such a happy state after I’m gone.  Anyways, the foie gras was my primo and my secondo was a mixed plate of venison, wild boar and quail.  Then I slipped into a loverly food coma.

Friday is a Grill Day

20 Sep

I grilled again the other Friday with great food, beer, company and weather.  This time I took it easy on the pre-lighter soaked charcoal and in so doing, managed to avoid the third degree burns of my first attempt.  On the menu:  grilled corn in their husks, portobello mushrooms, red peppers, chicken liver marinated in olive oil/soy sauce/cumin, hot doggies,  strip steaks, pita and  a sauce made of Fage 0% yogurt+chopped cilantro+diced garlic.  We were all so stuffed that hardly any of us made it out to the parties that night.  The assorted dishes and food stuffs also didn’t make it out of the trunk of my car until today, 2 weeks later…SO gross, really have to stop being lazy.

grill time with lovely lady helpers hard at work

photo courtesy of MK

Anyway, the surprise of the experience was the liver.  I guess it really shouldn’t have been a surprise but I was shocked at how velvety the liver was after its long sojourn on the grill.  I kept forgetting it wasn’t heart and therefore not a muscle that would toughen up if I wasn’t careful.  I really shouldn’t have been so taken aback since I’m a big fan of foie gras.  In any case, it was delicious nestled in a hot pita with the yogurt sauce some jalapenos and peppers.  I liked the liver and I’m still trying to break into offal but the local market doesn’t stock it!  That said, long live grillin’ days, cuz they’re the best.

grill mistress

photo courtesy of MK

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