Recipes Inspired by the Mothers of Celebrity Chefs and Cookbook Authors

Seared Hudson Valley Foie Gras Crawfish Tails and Jack Daniels
Adapted from The American Restaurant, Chef Debbie Gold (more info)

StarChef Debbie Gold fondly talks about her mother and contributes a recipe for Seared Hudson Valley Foie Gras Crawfish Tails and Jack Daniels.

"When I was working in France, my Mom and Dad came to visit. I told them about this wonderful delicacy that I loved and never had before and they had to try. Growing up in the 60s, with the invention of the microwave being the most exciting new kitchen invention of the decade (in my house anyway!), I had never before tasted foie gras and I knew my parents hadn't either. So off we went to Jacques Pic restaurant in Valence, France. My mother fell in love with the stuff and from that day since she has become a foie gras connoisseur!"

• Four 3-ounce pieces fresh grade "A" Hudson Valley Foie Gras
• 1/2 cup fresh crawfish tails, peeled
• 1/4 cup toasted pecans, roughly chopped
• 1 Tablespoon shallots, finely diced
• 1 clove garlic, finely minced
• A pinch crushed red pepper
• 1/4 cup Jack Daniels Bourbon
• 1/4 cup crawfish stock
• 3/4 cup meat stock (chicken, beef or veal)
• 1/2 teaspoon winter savory, minced

Method:

1). Begin by sautéeing the foie gras steaks in a very hot dry skillet. Brown them nicely. Be careful not to burn the pan or the excess fat given off by the foie gras. Set the browned steaks aside.

2). In the same skillet, using the same fat, add the crawfish tails, pecans, shallots, garlic and crushed red pepper.

3). Simmer for 1 to 2 minutes, then add the Jack Daniels and both stocks. Adjust the seasoning and finish with the savory.

4). To serve, place the foie gras in the center of a wide-rimmed soup bowl. Pour crayfish ragout over the top. Serve immediately.