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Originally Posted by scott123 The scrap foie gras theory sounds like its on the money.
Are you married to the seared foie gras idea? Texturally, I'm having trouble picturing the hamburger with pieces of foie gras through it.
I couldn't help notice that DB grinds together the braised short ribs, foie gras, root vegetable, truffles and then stuffs his hamburger with that.
I've encountered chefs that stuff hamburger with a foie gras pate. That might be nice.
I'm also surprised that with something as decadent as a foie gras hamburger I have yet to come across anyone who serves them on an equally decadent 'bun' - a croissant.
And as far as the green tomatoes are concerned, you're on your own with that - never eaten one nor cooked one. I do, though, applaud your adaptability with what mother nature's providing you. |
Scott, I'm picturing the seared foie gras as being instead of cheese. And, I've had a small tournedo served with a seared slice of foie gras on it, and the combination of beef and foie was terrific. Putting that combination in a bun doesn't sound like a stretch to me--I found many examples of same being drooled over by restaurant reviewers when I googled it. It's been done with great success. I'm actually very tempted to try to copy the DB right down to the short ribs, but that will have to wait for another time--this is for a group of 16, and we're going on a champagne cruise in the morning. I won't have time to 'fuss' much.
The green tomato ketchup is a Quebecoise recipe (from "A Taste of Quebec", by Julian Armstrong). If I don't like the result, I won't serve it--but I like the idea of it, especially in place of the traditional tomato slice. And I liked a "pickled green tomato" (fresh tomato slices in seasoned rice vinegar, so far as I could tell) included in a deluxe burger at one of Tom Douglas' restaurants in Seattle--the Dahlia Lounge, I think. I'm also going to do your suggestion of caramelized onions, though.
The croissant--wouldn't that be heavenly? I've seen brioche, which I personally would find too sweet.