Gonna bump this for a couple new points/recipes:
The importance of bacon
Bacon is the shit. Girls love bacon, but that's not why you get it, you get it because it's fucking delicious and conveniently fits into any high protein/saturated fat, low carb diet. Two brands I
highly recommend if you can find them:
Hobbs bacon. http://www.goldengatemeatcompany.com/y_p...hobbs.html
This is the bacon used in many high end fine dining restaurants like the French Laundry and so forth. It's pretty damn good, but for my money I prefer...
Nueske's bacon
http://www.nueskes.com/shop-by-departmen...bacon.aspx
Profoundly smoky and fucking delicious. I buy whole slabs, unsliced, and then cut it by hand into thick slabs and sear it in a cast iron and cook eggs in the bacon fat.
You'll never want to go back to Farmer John's again.
I recently made this for some foodie Vietnamese chick. I bent her over and fucked her shortly after:
Seared foie gras with sherry-citrus marmalade and baby russian kale.
Alright so in all honesty, this is much more elaborate than need be but I happened to have this stuff on hand. If any of you want to jump up your culinary game by a couple notches, give it a shot.
Ingredients:
Duck foie gras
Mixed farmer's market citrus (meyer lemons, kumquats, tangerines, bullet limes)
Sugar
Vanilla bean
Espelette powder
Baby russian kale (or arugula, frissee, any spicy baby greens)
Lustao sherry vinegar
good quality olive oil
sea salt
freshly cracked pepper
If you don't know what something is just google it.
To make the marmalade: you can do this with any fruit. Apples, pears, quince, citrus, berries. For citrus, wash all the fruit, and slice very thinly while discarding the seeds. Keep the skin and pith on. When you have a decent amount that you want to work with, weigh it, and combine it with an equal amount of sugar by weight. Mix well, and let it sit at room temperature overnight. The next day, strain off the liquid that the fruit gives off into a pot, and bring that liquid up to a boil. Pour the boiling syrup back over the fruit and let sit another day at room temp. Repeat this once more. The 3rd time, put all the fruit and syrup into a pot and bring to a simmer with a split vanilla bean and cook until the mixture comes up to 225 degree Fahrenheit. Cool the mixture down and reserve in plastic or glass jars as needed. This shit is great on toast or mixed into yogurt.
Take your foie gras and separate the lobes. Slice 4 pieces off the larger lobe, in even 1 inch slices. Season them lightly with sea salt and the espelette pepper. Set aside.
Mix 2 Tablespoons of your citrus marmalade with a tablespoon of Lustao sherry vinegar, 2 tablespoons of olive oil, and a pinch of salt and pepper. Set aside.
In a small bowl, dress your greens with salt, pepper, and olive oil.
Heat up a sautee pan until very hot, do not add any fat. Lay your foie gras slices in and lower the heat to medium high. Sear on one side for 1 minute, basting the top side with the fat that renders out, and then flip the foie and cook on the second side for another 30 seconds. Remove the foie and drain on paper towels
Lay the foie down on a plate, spoon some of the marmalade on top and around, and then top with a few placed baby kale greens. Serve with toasted brioche if you want. It's extremely rich and fattening, but it's a small portion and this is food that gets girls moaning.
If you guys want any other hoity toity recipes that fine dining restaurants make lemme know...