Recipe #2 in our Exclusive Series of Gourmet Recipes by
Chef Arie Pavlou!
Pan Seared Fois Gras with Blueberries and Port by #sexychef
Considered a rare delicacy, fois gras is fatty goose or duck liver and dates back to the early Egyptians. The Romans achieved the super-fattiness by feeding figs to the fowl, and then they would plunge the liver into a milk-and-honey bath to add flavor and make it swell in size. You and your lover can feed it to each other while reading love scenes together from The Congressman’s Wife.
Two 4-oz. Slices Fresh Foie Gras (2 cm. thick)
8 oz. Tawny Port
3 oz. Fresh, Ripe Blueberries
2 oz. Veal Stock
2 oz. Butter, soft
White Pepper, freshly ground
Heat saucepan over medium flame. Add 6 oz. port, reduce to a glaze. Add remaining 2 oz. port and bring to a boil. Add veal stock and bring to a boil. Add blueberries and soft butter. Swirl until butter is incorporated and the blueberries split open.
Place sauté pan on medium high heat. Salt and pepper both sides of the Fois Gras. Place in hot pan with 1 tsp clarified butter. Cook approximately one minute on each side. Remove from pan. Plate and arrange on blueberry sauce.
“The Congressman’s Wife” by Charlene Keel and Arie Pavlou is a steamy action-packed novel about the beautiful wife of a congressman who falls for a sexy chef.
“A spicy outing that should feed readers’ hunger for romance.”
Arie Pavlou is a popular chef who attended Le Cordon Bleu in Paris and then perfected his craft at some of the top-rated Michelin restaurants in France and New York. He has lived and worked in France, Cyprus and the U. S. and is an avid world traveler who speaks five languages. Currently Chef de Cuisine at the renowned Bridgehampton Inn in Long Island, New York, his specialties include Caramelized Baked Alaska, Winter Salad, Roast Lamb Fondue, Wild Game and Poached Pears with Mint Ice Cream.