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Avocado “Faux Gras” With “Untamed (heirloom) Tomato Chutney” And Dungeness Crab Brioche Toast

shantihhh's picture
Executive Chef Colin Moody, CCC of Asilomar, Pacific Grove came up with this extremely popular Faux Gras recipe as an answer to both vegetarians and those who choose not to consume foie gras.
Ingredients
  Ripe hass avocados 2 (pitted and skin removed)
  Lime juice 1 Tablespoon
  Dijon mustard 2 Teaspoon
  Gelatin sheet 1 , dissolved in warm water
  Fresh tarragon 1⁄2 Teaspoon, finely chopped
  Fresh chives 1⁄2 Teaspoon, finley sliced
  Roasted garlic 2 Clove (10 gm)
  White pepper 1 Pinch
  Shelled pistachios 1 Cup (16 tbs), chopped
  Hawaiin pink salt/Sea salt 1 Teaspoon
  Heirloom tomatoes 2 Cup (32 tbs), medium diced (mixed color)
  Passion fruit puree/Insides of 2 passionfruit 2 Teaspoon
  Champagne vinegar 1 Tablespoon
  Vanilla sugar 2 Teaspoon
  Sea salt To Taste
  Thick sliced brioche bread/Any other bread 6
  Melted butter 1⁄3 Cup (5.33 tbs)
  Shaved parmesan/Asiago cheese 1⁄3 Cup (5.33 tbs)
  Dungeness crab meat 3⁄4 Cup (12 tbs) (shells removed)
Directions

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!!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Drink: 
Wine
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6
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.

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2 Comments

CookingMyWay's picture
Great dish! I'm not to keen on how foie gras is made but I love the taste - this looks to be the perfect alternative! Awesome ice sculpture in the video - I wonder how they got the hole down the middle? :) Nikko
shantihhh's picture
They carve the center out! Chef Colin Moody is quite a talent! I also love foie gras, but not the way it gets there. I make pates sometimes using a mixture of various livers. Believe it or not pork and chicken liver work well. However this recipe is fabulous-I loved it! Shanti/Mary-Anne