RECIPES: McCrady's Sean Brock


Place herbed cereals at the edge of the plate. Place two pieces of pork on top of the grains. Place five chanterelles over the pork and cereals.

Place seven pickled blueberries around the chanterelles. Sauce the pork with some pork jus. Sprinkle the plate with sumac and garnish with herb stems that have been tossed with warm pork fat and seasoned with lemon juice and salt.

Tennessee Foie Gras With Benton's Country Ham, Elderberry Jam and Heirloom Johnny Cakes

Less than 1 hour to prep and cook.

Serves 4

Ingredients for the Johnny Cakes:

2 cups Anson Mills heirloom corn meal

1 egg

1 cup of buttermilk

1 teaspoon each of baking powder and baking soda

Teaspoon of salt

Instructions for the Johnny Cakes:

Mix the dry ingredients. Mix the wet ingredients. Combine the two and refrigerate.

Ingredients for the Foie Gras:

4 two ounce pieces of fresh grade "A" foie gras

Salt and black pepper

Instructions for the Foie Gras:

Score the foie gras and season. Sear the foie gras on a plancha or a very hot cast iron pan.

While the foie gras is searing, start cooking the Johnny cakes. Each guest will receive four cakes each.

Use the fat that renders from the foie gras to cook the Johnny cakes. Make them the size of a half dollar.

Flip the foie gras when it is nice and golden brown. Allow to cook for one minute more. The foie gras should feel soft all the way though.

Turn the Johnny cakes when they are nice and golden brown and cook them for one minute more as well.

To assemble:

Place a small dollop of dark fruit jam, preferably elderberry, on each plate. Place one piece of foie gras beside the jam. Each guest will get a stack of four cakes. Place them beside the foie gras. Garnish the plate with a slice of country ham.

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