Recipes Inspired by the Mothers of Celebrity Chefs and
Seared Hudson Valley Foie
Gras Crawfish Tails and Jack Daniels
Adapted from The American Restaurant, Chef Debbie Gold (more
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!"
Yield: 4 servings
- Four 3-ounce pieces fresh grade "A" Hudson Valley Foie
- 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
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
4). To serve, place the foie gras in the center of a wide-rimmed
soup bowl. Pour crayfish ragout over the top. Serve immediately.
Gold and Michael Smith joined The American Restaurant as Executive
Chefs in 1994. They are known for creating an energy in the
dining room and everyone knows how passionate they are about
food. The American Restaurant is located at 200 East 25th Street,
Suite 490 at Grand, Kansas City, Missouri, (816) 426-1133. This
talented husband and wife team have been honored by many culinary
guides and publications including: The James Beard Foundation,
Wine Spectator, 4-Star Mobile and AAA 4-Diamond ratings.