Finally Foie

Despite my culinary ambitions, I am somewhat limited by geography. Milwaukee isn't exactly known for its high-end cuisine. I imagine most people, when asked about Milwaukee, will refer to cheese, beer, and Happy Days. Although thats not really fair, its not like we are a world travel destination or anything. The point of all this rambling is that when I do get the opportunity to try something exotic, I feel the need to jump on that opportunity.

Such is the case with foie gras. This French delicacy is not without controversy. The name translates to "fat liver" and is an accurate description of what foie gras is. A duck or goose is force fed a corn mixture through a tube in the final months of its life. This causes the fat content and size of the liver to increase. Many animal rights activists consider it cruel to force-feed the birds and efforts to ban the practice have met mixed success.

I, however am not an animal rights activist. So when I saw foie gras on the small plates menu at a recent visit to Bacchus, I had to give it a try.

What arrived was a seared square of foie gras about 2 inches by 2 inches. On top was a bit of peach compote. Also on the plate was a small circle of french toast, topped with a quail egg and a sliver of bacon. Maple syrup was drizzled on the plate. The waiter also poured me a glass of sauternes, a sweet French wine traditionally paired with foie. It was everything I expected it to be. The foie is rich and delicate, not really "livery" at all. Paired with the sweet wine, egg, bacon, and french toast, it was like eating a very rich dessert with your breakfast.

I would recommend this to anyone who likes gourmet food. Especially since I wouldn't be at all suprised to see it banned in my life time. Better get while the getting is good.

Dry Rub

Okay, so I have become pretty famous (at least amongst my circle of friends) for my BBQ ribs. The reason is a dry rub that I apply to all of my slow cooked pork products. I have decided to share my recipe with the world. Here you go...

1/2 cup brown sugar
1/4 cup kosher salt
1 tsp ground mustard seed
1 tsp ground cumin seed
1/2 tsp very finely ground medium roast coffee
1/2 tsp paprika
1/2 tsp "Mural of Flavor" - a dry herb mixture available at Penzy's Spices
1/4 tsp cayenne
1/4 tsp ground black pepper
1/8 tsp ground juniper berry
1/8 tsp ground allspice

Apply to ribs or pork shoulder and let cure at 4 hours (overnight is better) before slow roasting or braising. The coffee is key. It adds a nutty/earthy component and the caffeine helps to tenderize the meat.

I've also recently done a reimagining of this rub that adds 1/4 teaspoon of yellow curry and 1/8 teaspoon of ground cinnamon. Yellow curry is loaded with turmeric and adds a subtle sweetness as well as an interesting flavor profile.

This mixture could also be applied to vegetables. I think it would work really well with mashed sweet potatoes or pureed carrots.

Anger and Appetizers

For the last time, bruschetta is pronounced "broo-sket-ta" not "broo-shet-ta".

Its an Italian word. Not a French word.

Got it?

Thanks.