Entrées & Sides
Featuring BLiS Bourbon Maple Syrup & BLiS “Elixer” XO
Sauteed Squab Ingredients
- 4 each Squab breast single frenched wing
- Salt pepper
- BLiS bourbon Maple Syrup enough to Glaze about 1 t per breast Mixed with 1t of BLiS “Elixer” XO double solera sherry maple vinegar
Preparation
- Sauté seasoned squab skin side down on med high heat and turn once when dark golden brown brush Maple & Elixer glaze generously on skin side
- Take off heat let breast stay in pan and roll top and bottom in glaze till well coated and glazed about 2 min.
- Serve over slice of Foie Gras and confit of rhubarb and tart apple
Foie Gras Ingredients
- 4 foie gras slices Minimum of ½ inch thick 2-3oz each grade A
- 1T Gound thyme
- 1t Ground cumin
- T Ground rose petals (dried)
- Salt and pepper
- BLiS Tahitian vanilla infused maple syrup
- 1 T Leaf Thyme flowers (for garnish)
- BLiS “Elixer” XO for garnish
Directions
- Mix all dry ingredients together
- Score foie Gras slices and season only one side of foie gras with salt and pepper thyme,rose petal and cumin mixture to coat well almost crust
- In a dry sauté pan heat till smoking no oil very hot
- Add scored seasoned foie Gras slices seasoned side down all at once
- Let a good dark crust form on the foie gras before turning turn only once
- After turning flipping Cook for a few minutes 1-2 at most until foie Gras is slightly soft in middle and baste with the fat that has been generated in the pan.
- Drain and brush with BLiS Vanilla infused Maple syrup while very hot
Serve 1 slice over warm rhubarb confit on a plate then layer squab breast on top of foie gras.
Garnish with thyme flowers and a drizzle of “Elixer” XO
Serves 4
Photo courtesy of foodarts.com