Today, we bring you a recipe from a two-Michelin-starred chef. It includes Eggo waffles...
And it’s called Eggo Waffles with Foie Gras and Strawberry Syrup. Or “Eggo Waffles avec Foie Gras et Strawberry Syrup” if you want to impress someone at 2am with needless and poorly translated French. Either way, yeah, we’re as surprised as you are that this is an actual thing.
Now, full disclosure: Eggo waffles are not the type of dish that chef Ryan McCaskey puts on his tasting menus at Chicago’s ever-popular restaurant Acadia. They’re more the type of thing he prepares for himself and a willing coconspirator after a night on the town, spent drinking and theretofore abstaining from waffles. Which is exactly how this ridiculous dish came about in the first place.
“I had gotten home with my girlfriend at the time,” McCaskey explains. “We both looked in the fridge, and found we had nothing to eat.”
They kept searching, though, and fortuitously discovered some stray scraps of frozen foie gras, Eggo waffles and an old bottle of syrup.
“It just sort of happened,” McCaskey remembers. “And it was magical.”
To recreate the magic for yourself, you’ll want to purchase a package of Eggo waffles, a bottle of Smucker’s strawberry syrup and a half pound or so of foie gras before you’re in the state of mind to consume those things on one plate.
Then, after a night of revelry, you’ll pop a pair of waffles into the toaster and portion out a couple three-ounce pieces of foie gras, making sure to discard any noticeable fat or sinew. While the toaster’s doing its thing, score the foie gras with a knife before searing it for about 90 seconds on each side in a medium-hot pan (no oil needed). Next, turn off the stove, add a pinch of butter and begin basting the foie in the butter for about a minute.
When that’s done, move the foie gras onto a paper towel and sprinkle with sea salt. Place atop your waffles and drizzle the whole thing with strawberry syrup.