make the "head cheese," first place the gelatin
in 1 cup of lukewarm water and let sit for 2 minutes. Drain and
squeeze out the excess water. In a small saucepan over medium
heat, bring the stock to a simmer. Remove from the heat and add
the gelatin sheets, allowing them to dissolve.
a small saucepan over medium heat, melt the butter and sauté
the garlic for 3 minutes. Add the scallions, thyme, wine, and
allspice. Sauté for 3 minutes more, making sure that none
of the ingredients burn, and remove from the heat. Transfer to
a mixing bowl, and add the crawfish tails and the parsley. Mix
well and add one cup of the gelatinized stock. Season with salt,
black pepper, and Creole red pepper. Line a terrine mold with
plastic wrap. Pour a small amount of the remaining stock into
the mold and gently spoon in the crawfish mixture a little at
a time. Fill any spaces between the crawfish with stock. When
the terrine is filled, top with the remaining stock and cover
with more plastic wrap. Refrigerate overnight.
together the cinnamon, cumin, coriander, and Scotch Bonnet powder.
Sprinkle the spice mix over the foie gras. Wrap the foie gras
in cheesecloth, making a tight cylinder of approximately 2 inches
in diameter. Sprinkle half of the salt in the bottom of a roasting
pan. Place the cylinder on top of the salt and cover it with the
remaining salt. Refrigerate for 14 to 16 hours. Remove the foie
gras from the salt and place it in the freezer for one hour before
the sablés, cream together the butter and the egg in
the bowl of a mixer. Add the salt and glucose and mix until combined.
Add the flour slowly to the butter mixture and continue to stir
for about 5 minutes. Wrap the dough in plastic wrap and chill
at least 6 hours. Roll out the dough on a floured surface. With
a sharp knife and a ruler, cut the dough into 1 1/2 inch squares
and bake at 350 degrees F. until light brown in color.
make the confit, combine the tomatoes, chiles, olive oil,
salt, and sugar in a roasting pan. Roast at 300 degrees F. for
about 45 minutes, watching to make sure they don't burn. Take
the tomatoes and chiles from the pan, put them in a glass bowl,
and stir in the tarragon. Cover the bowl and refrigerate.
you are ready to serve the dish, lay out the sablés on
a platter. Run a sharp knife around the sides of the terrine and
turn it out onto a plate. Remove the plastic wrap. Cut the terrine
into quarters lengthwise and slice each quarter into 1/2 inch
slices. Place a teaspoon of confit on top of the crawfish. Remove
the cheesecloth from the foie gras. Using a sharp cheese knife
or vegetable peeler, thinly slice the liver into curls. Place
the curls on top of the confit and serve the sablés immediately.
recipes were provided by participating chefs and have not been tested
by The James Beard Foundation.