Foie Gras PB and J
Recipe courtesy Cafe Vermilionville, Lafayette, LA
INGREDIENTS
NutritionHoney-Cashew Butter
- 1cup unsalted roasted cashews
- 2tablespoons raw honey
- 2tablespoons olive oil
Sandwich
- 1brioche slider bun
- 1teaspoon unsalted butter
- 1(1/2-ounce) piece hudson valley foie gras
- salt & freshly ground black pepper
- 1teaspoon blonde pepper jelly, such as The Farmer's Daughter brand
- 1
- 2teaspoons crushed unsalted roasted cashews
- 2
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DIRECTIONS
- For the honey-cashew butter:
- Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms.
- For the sandwich:
- Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside.
- With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes.
- Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.
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