JERK FOIE GRAS with ROASTED SWEET POTATO, COCONUT, LIME, and SOTCH BONNET by Allen Susser

JERK FOIE GRAS with ROASTED SWEET POTATO, COCONUT, LIME, and SOTCH BONNET
by Chef Allen Susser

Book Photo094

Allen Susser adapts the jerk method - a barbecue technique from Jamaica that involves rubbing a fiery dry spice mixture on meat and cooking it over hot coals, often in oil drums on the side of the road - to prepare a spicy grilled foie gras. The roasted sweet potato, pineapple, and coconut add another Caribbean element to the dish, as well as a contrast of flavors and textures.

Yield: 8 MAIN COURSE SERVINGS

Jerk Foie Gras - Purchase Fresh Foie Gras Online
4 whole scallions
1 cup red wine
3 cloves garlic, chopped
1 tablespoon fresh cilantro, minced
1 tablespoon olive oil
1/4 cup ground allspice
4 teaspoons ground cinnamon
1 teaspoon tamarind pulp
1 teaspoon course salt
1 teaspoon minced Scotch Bonnet pepper
1/2 teaspoon nutmeg, freshly grated
1 and 1/2 pounds foie gras, cut into 8 slices, each about 3 ounces and 1/4-inch thick
In a large ceramic bowl, combine all the ingredients except the foie gras. Toss the foie gras slices with this seasoning mixture, cover, and refrigerate for at least 2 hours.

Roasted Sweet Potato
3 cups sweet potato, cut into 1-inch cubes
2 cups fresh pineapple, cut into 1-inch cubes
4 tablespoons olive oil
1 tablespoon diced serrano chili, seeds removed
2 cups coconut milk
2 tablespoons fresh lime juice
1 teaspoon coarse salt
1/2 teaspoon black pepper, freshly ground
Preheat the oven to 400 degrees. In a small roasting pan, combine the sweet potato, pineapple, and 3 tablespoons of the olive oil. Roast for 20 minutes, until the potato starts to soften. Remove a quarter of the roasted ingredients, reserve, and continue to roast the remaining ingredients for an additional 20 minutes or until slightly caramelized to golden brown. In a medium saute pan, saute the serrano chili in the remaining tablespoon of olive oil. Add the reserved potato and pineapple mixture, the coconut milk, lime juice, salt, and pepper. Over medium heat, reduce this mixture by half. Puree the reduced mixture in a food processor until smooth. Set aside both the puree and the roasted potato and pineapple mixture, and keep warm.

Garnish
Fresh lemon thyme

Service and Garnish
Preheat a grill or grill pan until very hot. Grill each piece of foie gras for 30 seconds on each side, charring the outside while leaving the inside medium rare. Spoon a pool of puree onto each of eight serving plates. Top with the roasted sweet potato and pineapple mixture and finish with a medallion of grilled foie gras. Garnish with a sprig of fresh lemon thyme.