Foie Gras Pb And J - cooking recipe

Ingredients

Honey-Cashew Butter
1 cup unsalted roasted cashews
2 tablespoons raw honey
2 tablespoons olive oil
salt
Sandwich
1 brioche slider bun
1 teaspoon unsalted butter
1 (1/2-ounce) piece hudson valley foie gras
salt & freshly ground black pepper
1 teaspoon blonde pepper jelly, such as The Farmer's Daughter brand
1 strawberry, sliced
2 teaspoons crushed unsalted roasted cashews
2 teaspoons fresh chives, chopped

Preparation

For the honey-cashew butter:
Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms.
For the sandwich:
Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside.
With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes.
Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.