Today we went to perhaps what is the most overpriced grocery store in Toronto- Mcewans, even more pricey then Pusateri's (shocking I know).
This place has it's own sous chef- one featured regularly on T.V. It claims to make over 800 of its own products in house, provide butchery services to one of the Cities most expensive catering programs, and generally triple the pricing of even the most expensive grocery stores I have ever encountered.
That being said--seeing what is available inspires an incredible greed in me. Rows upon Rows of 20 year old balsamics, first press olive oil, wagyu beef, and most importantly-Foie Gras!
There are very few places that I inhabit where I can buy my penultimate indulgence (in terrine, rillet, or whole lobe form.) And I am almost totally unable to say no.
So clearly I purchased a few generous portions as my splurge of the month, but then had to find something else to eat for dinner. Wading through their butchery and fresh fish areas I realized that there was very little I would be able to afford. I settled on a cryo-packed boned-out whole chicken 3 days marinaded in traditional jerk spices. (I also folded for duck prosciutto, prosciutto salami, cloth wrapped cheddar from PEI and some gifts). But-Dinner was Set!
Can I tell you that there is no more classic combination in my repetoire now then seared foie gras on brioche with sea salt, followed by dirty rice (short grained rice, caramalized onions, garlic, bacon-slow simmered in white wine and blended with sea salt and cracked pepper) and slow barbequed jerk chicken.
We laughed that this was an incredible mis-match in tastes but we agreed that the simple seared foie, with the basic chicken and rice was a great and hillarious combination.
The only downside was that I lost so much precious duck liver to the high heat searing!
I think I should call Martin Picard, and Rob Rainford..get some sort of collaborative project together....
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