Summary

Recipe Story

Chef Colin Moodys' Faux Gras is a more stustaniable human approach to an old French classic that has seen it's future in California and many other areas as over when the anti-foie gras bill in California (S.B. 1520), will completely ban the production and sale of foie gras after a 7.5-year phase-out period. California is home to Sonoma Foie Gras, one of only two U.S. foie gras producers. Foie gras is produced by force-feeding ducks or geese. People around the world have spoken out against the cruelty of foie gras. In 2004, California passed a law banning the sale and production of foie gras effective in 2012, and Chicago banned the sale of this cruel product in 2006. His Holiness Pope Benedict XVI denounced force-feeding as being in violation of Biblical principles, and foie gras production has been outlawed in the U.K., Germany, the Czech Republic, Finland, Luxembourg, Norway, Poland, Sweden, Switzerland, Denmark, and Israel. Kudos to Chef Colin Moody and other chefs who responsibly come up with wonderful human alternatives.

Ingredients

How to make Avocado “Faux Gras” with “Untamed (heirloom) Tomato Chutney” and Dungeness Crab Brioche Toast

For the avocado-

In a food processor, place avocado, limejuice, mustard, gelatin, garlic, and pepper. Puree until mixed well. Add tarragon, and chives-pulse until just incorporated.
Lay down a 12” by 12” piece of wax, or parchment paper. With a rubber spatula, scrap out the avocado mixture onto the wax paper along one edge-so that you can roll it into a “log” shape.
Now, carefully roll into 1 inch thick log(roll). Gently pick up from both ends and place in the freezer for 2-3 hours.
Lay down chopped pistachios, and spread out evenly on a clean surface. Take out the avocado roll, and unwrap the wax, or parchment. Place the avocado roll on the pistachios and roll back and forth to coat the roll evenly. Wrap this in plastic wrap, and place in the refrigerator until ready to use-reserve the salt for garnish.

For the chutney-
In a 1 quart sauce pan over medium heat, place the chopped tomatoes, passionfruit, vinegar and sugar. Bring to a boil, reduce heat to simmer, and cook until it begins to thicken, about 30 minutes. Should have a “oatmeal”-like consistency. Add salt to taste, reserve in the refrigerator until ready to use.

For the Toast-
Pre heat oven to 375 degrees. Cut each slice of brioche into 2 triangle pieces of bread and place on a cookie sheet. Brush the
Melted butter evenly on each piece of bread. Put equal amounts of crab on each piece of bread, then sprinkle the shaved parmesan on each piece of bread-over the crab. Place in the oven and bake until edges of bread turn brown, and the cheese is melted.
To plate, slice the avocado log into 6 equal pieces(1.5 to 2 “tall), and stand each piece on end on every plate. Then place 2 pieces of crab toast on each plate-next to the avocado. Then put 2 spoonfuls
of chutney on each plate. Sprinkle the Hawaiin or sea salt on top of every avocado section. Make sure to eat a little of each component in every bite…enjoy!!