Pan-Seared Rougie Foie Gras with Cascabel, Roasted Banana, Basil, Baby Arugula, Daikon Radish, and Black Pepper Marshmallow

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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For the marshmallow:
2 1/2 Tbsp unflavored gelatin
1/2 cup cold water
1 cup light corn syrup
1/4 tsp salt
1/2 cup water
4 Tbsp fresh ground black pepper
Confectioner’s sugar
For the Cascabel Sauce:
1/2 medium onion
8 cascabel chiles, stemmed, seeded, and lightly toasted
3 cups sugar
1/2 tsp salt
Water to cover
For the dressing:
2 Tbsp butter
1 Tbsp honey
1 banana, diced
For the Bananas:
2 Tbsp butter
1 Tbsp honey
1 banana, diced
To assemble and serve:
4 slices grade A foie gras, cut 3/4-inch thick
8 leaves arugula, chiffonade
10 leaves basil, chiffonade
2 oz julienned daikon radish
2 oz julienned daikon radish
4 slices whole wheat toast


For the Marshmallow:
The day before, combine gelatin and ½ cup of cold water in an electric mixer bowl with a whisk attachment, and let stand 30 minutes. In a small heavy saucepan, combine sugar, corn syrup, salt, and ½ cup of water. Bring to a simmer and stir until sugar has dissolved.

Wash down the sides of the pan with a wet pastry brush to dissolve the sugar crystals and clip on a candy thermometer to the side of the pan. Over high heat, bring the syrup to firm ball stage at 244°F. Immediately remove the pan from the heat.

Turn the mixer on low and slowly add the syrup into the gelatin. Increase the mixer speed to high and beat until mixture is thick and has almost tripled in volume, about 15 minutes. Add black pepper and beat until incorporated.

Pour the marshmallow mixture into another pan, dust with confectioner’s sugar, and let stand overnight uncovered. Cut into 1½–inch squares and reserve.

For the Cascabel Sauce:
Combine onion, chile, sugar, salt and water, bring to a simmer and cook 30 minutes. Cool, transfer to a blender and puree until smooth. Reserve.

For the Bananas:
Combine butter and honey. In a pan over medium heat, sauté the bananas in honey butter for 20 seconds. Add a drizzle of the Cascabel Sauce and cook for another 20 seconds.

To Assemble and Serve:
In a sauté pan over high heat, sear the foie gras on both sides. Dress the arugula, basil and daikon salad with the Dressing and season. Place Bananas in the center of a plate and lay toast on top. Place a small amount of dressed salad over the toast and top with foie gras. Lay marshmallow on top and brown top with a blow torch.

Serves 4.

From Chef Michael Bloise of Wish in Miami, FL. Adapted by