As our friend Chef Jacques Fox at Artisans Restaurant says, “Foie gras is like butter on steroids!” We couldn’t agree more — this one of the most luxurious dishes we’ve ever tasted.
raspberry demi glace
How’s this for spicing up Texas quail? Jalapeno stuffed…and wrapped in applewood smoked bacon. Yum! The chef from the Cabernet Grill at the wonderful Cotton Gin Village in Fredericksburg gave me this incredible recipe.