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Rhubarb Chutney with Pine Nut Crusted Seared Foie Gras and Toasted Brioche

Rhubarb Chutney with Pine Nut Crusted Seared Foie Gras and Toasted Brioche  by Crimson Gourmet Ingredients:  1 1/3 Cups packed brown sugar 1 cup cider vinegar 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon cayenne pepper 4 cups rhubarb, cut in ½ inch pieces 2 tablespoon minced ginger 1 cup chopped red onion fresh foie gras, 2 oz slices (up to 16 slices per Rhubard Chutney recipe) salt and pepper pine nuts, chopped brioche bread, sliced into rectangular strips, toasted chives, cut into 1 inch lengths Instructions: In a large saucepan combine the first 5 ingredients. Bring to a...