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Trashy Chorizo & Chips with Foie Gras

Recipe from: EuroTrash

Stop in Portland at the EuroTrash truck for fine European cuisine such as their Bacon Foie Gras Waffle and Piri Piri Chicken.

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1 cup mayo
1 cup yogurt
2 tablespoons heavy cream
1 tablespoon parsley, finely chopped
1 teaspoon garlic, minced
Salt and pepper
2 large potatoes
Canola oil
280 grams Linguisa sausage, sliced
90 grams fresh foie gras
2 tablespoons cilantro, chopped
2 tablespoons Giardiniera, chopped
1 tablespoon yellow curry

Start by making garlic aioli in a small mixing bowl by combining mayo, yogurt, cream, parsley and garlic. Mix well and salt and pepper to taste.

Slice potatoes as thinly as possible. Using a mandolin slicer is best for even thickness. Bring a deep fryer or a large pan with at least 2 inches of hot canola oil to 350 degrees Fahrenheit. Fry chips to a golden brown, remove from oil and sprinkle with salt.

Grill or pan-fry sausage until browned on both sides.

Score and salt the foie gras. In a very hot (just smoking) pan, place scored side down for about 20 seconds. Flip and fry for another 20 seconds. Remove from pan.

Toss potato chips, Linguisa, Giardiniera, cilantro, a healthy dollop of aioli, and yellow curry in a mixing bowl, being careful not to break the chips too much.

Plate your chorizo and chips and top with hot foie gras.

Yield: 2 servings