Foie Gras with Chocolate Covered Chiles
Sous Chef Steve Hoddinott

Steve Hoddinott, one of the sous chefs at The Metropolitan Club, has created this Valentine’s Recipe. He explains that the three main ingredients— foie gras, chiles and chocolate—are aphrodisiacs. Since this recipe is filled with ingredients that will entice that someone special, it is perfect for a romantic Valentine’s Day. Prepare this exotic dish and you’ll be sure to enjoy a passionate evening at home with the one you love.

Method

To prep the jalapenos

1. Place jalapenos on sheet tray and roast at 350º for 12 minutes to soften peppers.
2. Let cool. Cut the stem off and save. Remove seeds and insides.

For the filling

1. In sauce pan bring 1 cup of milk to a low simmer. Add 1/8 cup of polenta. Simmer for 30 minutes until polenta thickens.
2. Add ¼ cup Parmigiano-Reggiano and 1 tablespoon butter, salt and pepper, spread on sheet tray to cool.

For the chocolate dip

1. Set up a sauce pot half- filled with water with a bowl on top (to create a double boiler).
2. Bring the water to a boil, which will heat up the bowl above.
3. Add chocolate and ½ pound butter to bowl.
4. Use spatula to mix and fold butter into melting chocolate

Make the Red Pepper Gastrique

1. Cut red bell peppers and shallots into large pieces.
2. Sauté in a little butter in a sauce pan.
3. When shallots and peppers soften, add the pineapple juice.
4. Reduce until pineapple juice becomes thick.
5. In a blender, combine the pineapple juice- pepper mixture, the Lyle's Golden Syrup and the champagne vinegar and puree until smooth.

To Assemble

1. Preheat oven to 350°
2. Fill jalapenos with the cooled polenta. Take the jalapeno top, place on top of filled jalapeno and skewer. Dip in melted chocolate and place on a rack to cool to room temperature.
3. Cover bread with butter and season with salt and pepper. Toast in oven until crunchy.
4. Score the foie gras steak on one side and season with salt and pepper. Heat a sauté pan on medium high until pan is hot. Sear foie gras in hot pan on scored side until medium brown, flip and place in 350º oven for 3 minutes until foie gras is soft.
5. Make a pool of red pepper gastrique on a plate and put the warm toasted bread in the middle. Then place the foie gras on top of the toast and surround with the chocolate covered jalapenos. Finally, top with a dollop of sour cream. Each of you gets to enjoy two jalapenos -- the last one is for sharing.