Tag Archives: foie gras

father's day menu

Celebrating Dad: A Father’s Day Menu In 4 Steps (With Recipes!)

father's day menu

The weather just calls us out to the great outdoors (or the backyard), so we thought up a Father’s Day menu that’s designed to enjoy al fresco.

Each Dad has a different palate, but a quick poll around the Gourmet Food Store office turned up one unanimous winner – meat. Grilled meats, to be specific. So this year, our Father’s Day menu is about firing up that grill and giving Dad an upscale version of his favorites foods.

And of course, no cookout would be complete without a signature cocktail, something for Dad to sip while he opens his presents. A selection of sweet desserts, a thoughtful, heartfelt card and lots of hugs and kisses, and you have the recipe for his most fantastic Father’s Day ever!

Step 1: Dad’s Upscale Dogs

cocktailweiners

Nothing could be easier or more delicious than throwing some delicious franks on the grill. To level things up a bit, try these fabulous Wagyu mini-dogs. Made from all-natural Australian Wagyu beef, they’re a super affordable way to give Dad a taste of the world-famous Kobe beef without breaking your retirement-fund piggy bank. Pair them with a sophisticated honey mustard dipping sauce, which you can make ahead and keep refrigerated – just warm it up when you’re serving the dogs.

Step 2: Cool Caipirinha Cocktail

father's day menu

He’ll need a refreshing beverage to wash down all this food, and we think he’ll appreciate this one. All Dads love sports, so in honor of the World Cup festivities, we included Brazil’s most popular cocktail to our Father’s Day menu: the citrusy and sweet Caipirinha. Limes, sugar, cachaca (pronouns kah//SHAH/sah) and lots of ice are all you’ll need to craft this cocktail. Need some pointers? This video will show you how to make the perfect Caipirinha.

Step 3: The Father of All Burgers

father's day menu

This next course is the one that will make you his favorite forever: Grass-Fed Burgers Topped With Foie Gras. Start with great-quality grass-fed beef patties (or grind your own). The secret is in thefoie gras slices – rich and succulent, it adds a layer of delicious decadence to what would otherwise be a regular backyard burger. Keep in mind that this is a relatively heavy dish, so make sure Dad doesn’t load up on lots of chips (or too many of those delicious Wagyu cocktail hot dogs) beforehand. Or, just leave enough time between the appetizer and the burgers!  See the full recipe for this meaty masterpiece below.

Step 4: Dad’s Just Desserts

father's day menu

After recovering from his food coma, Dad will certainly be ready for his something sweet. Surprise him with a variety of summer-ready mini tarts from Galaxy Dessert. The Tart Sampler includes four Dad-approved tarts: Pecan, Apple, Lemon and Key Lime. The best part? These delicious tarts are pre-made and all ready to go, no cooking required – and after all the work you put into the meal, we’re sure you’ll appreciate this sweet break from the oven!

 

Grass Fed Beef Burgers with Foie Gras

Yield: 4 burgers

Grass Fed Beef Burgers with Foie Gras

Ingredients

Instructions

  1. Preheat the oven to 350.
  2. Fire up the grill and get the heat up to high. While the grill is heating up, start on your foie gras.
  3. Season the foie gras slices with salt and pepper.
  4. Preheat a medium non-stick saucepan over very high heat. When it’s smoking hot, place the foie gras slices. Cook for about two minutes – the fat should start rendering immediately – then flip and cook for another 2 minutes.
  5. Remove from the pan (but don’t wash or discard the pan) and bake in the oven for about 5 minutes. While the foie gras is in the oven, start your shitake cream sauce.
  6. In the same pan used to cook the foie gras slices – which should have the rendered fat from the foie gras – add the shiitake mushrooms, 1 tbsp. of balsamic vinegar and a 1/2 tsp. salt, and cook for about 4 minutes over medium heat. Incorporate the heavy cream and cook, stirring, until the cream turns light brown.
  7. Leave the foie gras in a warm place while you cook your burgers.
  8. Season the burgers with salt and pepper and place on the grill over a hot fire – which will get you that nice crust. Grill each side for about 4 to 5 minutes – checking to make sure it’s not burning – then flip, and grill for another 2 minutes or so. To check for doneness, use an instant-read food thermometer: 125°F for medium rare or 135°F for medium.
  9. Serve each burger over a warm roll, topped with a slice of foie gras and drizzle with the shiitake sauce.
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Honey Mustard Dipping Sauce

Ingredients

  • 1 tsp. honey
  • 1 cup ketchup
  • 1 tsp. garlic powder
  • 1 tsp. smoked pepper
  • 1 tsp. dry ground mustard
  • 1 tbsp. Worcestershire sauce

Instructions

  1. In a small pot, mix all ingredients and simmer for 25 minutes on medium-low heat.
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Guest recipe: Duck Breast with Foie Gras and Balsamic Cherries

duck-breast-with-seared-foie-gras-and-balsamic-cherries_6744

After a summer of avoiding the oven, cooler weather is finally here and we’re ready to dust off those oven mitts!  To inaugurate the season, we’re sharing with you an exclusive recipe featuring an icon of culinary sophistication, the epitome of gourmet ingredients: foie gras! In this recipe, delicious duck magret is served alongside rich and unctuous foie gras, and then topped with sweet cherry in a syrupy balsamic reduction. This foie gras recipe is a truly fabulous way to start off your fall cooking!

This exquisite recipe was developed exclusively for us by Jen from Savorysimple.net. Thank you so much for sharing it with us, Jen!

 

Duck Breast with Foie Gras and Balsamic Cherries

Total Time: 60 minutes

Yield: 2 servings

Duck Breast with Foie Gras and Balsamic Cherries

Ingredients

  • 1 1/2 cup cherries, pitted
  • 1/4 cup Balsamico Vinegar of Modena
  • 1/2 teaspoon sugar
  • 11/2 tablespoons shallot, minced
  • 1 teaspoon extra virgin olive oil
  • 1 magret duck breast
  • 2 slices foie gras
  • salt and pepper
  • arugula for serving

Instructions

  1. In a small bowl, stir together the cherries, balsamico and sugar. Cover and place in the refrigerator for at least 30 minutes.
  2. Heat up the olive oil in a non­stick pan on medium/­low heat with a pinch of salt and add the minced shallot. Cook for a few minutes until the shallots turn transparent and then add the cherries, including all balsamico and cherry juice in the bowl. Simmer on medium-­low heat, stirring periodically, until the liquids have reduced to a thick syrup and the cherries are very soft, approximately 15 minutes.
  3. Score the fat on top of the duck breast diagonally in two directions. Cut all the way through the fat without cutting into the meat. Season generously with salt and pepper.
  4. Heat a saute pan over medium-­low heat and then place the duck in the pan, fat­-side down. Allow the fat to render until it's dark brown and crisp, approximately 10 minutes. Drain some of the duck fat from the pan periodically to avoid splatter.
  5. Flip the breast and allow it to cook on the opposite side for a few minutes, until an instant read thermometer reaches 125 degrees F in the center of the breast. Allow the meat to rest for at least 5 minutes.
  6. While the duck is resting, prepare the foie gras. Heat up a nonstick skillet on high until it's very hot. Lightly score one side of the foie gras and season with salt and pepper. Place the foie gras into the hot skillet, which should immediately start sizzling (if it doesn't remove the foie and allow the pan to continue to get hot). Sear for approximately 45 seconds per side.
  7. Lay a bed of arugula on two plates.
  8. Slice duck on the bias into thin strips and fan it over the arugula. Add one slice of foie
  9. gras to each plate, scored side up, and serve immediately.
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Interested in sharing your recipes with us? Just send us an email to recipes@gourmetfoodstore.com