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Jeff's Foie Gras Tacos

  • By Mike Krolak

First of all, we’re not playing any favorites here. Jeff just happens to keep winning all the challenges! He won the Group Challenge for Team Ludo. (and took home another Gold Star) in Episode 203, "Guilty Pleasures." He's enjoying these victories, but some of the other competitors are now gunning to take him down.

Will he stay on top? We'd say, "You've gotta watch to find out!" but that would be pretty cheesy, no? Except that we just said it, so...too late. Oh well. It's true after all.

So here’s the foie gras taco that Jeff made to wow Chef Aaron Sanchez and win the group challenge. There's no cheese in his recipe, so you're spared further cheesiness.


Jeff's Foie Gras Tacos


Ingredients:

Tortillas:
1 c masa (available in most Latin food markets)
1/4 c shortening
1/4 c water

Salsa:
3 tomatoes, de-seeded and diced
1 jalapeno pepper, de-seeded and diced
2 oz red onion, diced
2 oz cilantro, chopped
1/2 habanero pepper, diced
1 lime
salt, to taste

Pickled Baby Corn:
7 ears baby corn
1 oz white wine vinegar
1 tsp sugar
2 oz pickle juice (just grab from a jar of pickles)
salt and pepper, to taste

4 oz foie gras
salt and pepper, to taste
1 radish, sliced thin
2 oz red cabbage, sliced thin


Directions:

In a food processor, add masa and shortening. Pulse to combine. Slowly add water until the dough begins to form. Wrap in plastic and set aside.

In a bowl, combine tomatoes, jalapeno, red onion, cilantro, and habanero. Juice lime and add to bowl. Season salsa to taste with salt.

Shuck (if needed) and slice the baby corn into rounds. In a bowl, mix the corn with white wine vinegar, sugar, pickle juice. Season to taste with salt and pepper.

De-vein and separate foie gras. Slice into 1” pieces. Score and season both sides with salt and pepper to taste. Sear on a hot skillet to get good color.

Roll the tortilla dough (mesa) in a small ball. Press into a tortilla (using parchment paper can keep it from sticking) and place on a hot griddle. Brown on both sides.

Place a tortilla on a plate. Add cabbage, foie gras, salsa, radish, and pickled corn.


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