Grilled Sonoma Foie Gras with Oaxacan Mole

1. 1

   Preheat a charcoal grill until the coals are white hot.

2. 2

   Score the foie gras with a sharp knife and salt the foie gras liberally with Kosher salt.

3. 3

   Place on the grill and cover to prevent flame-ups.

4. 4

   Turn the foie gras after 2 to 3minutes and cook on the other side until it's medium rare

5. 5

   To serve, place the roasted peeled peppers in the center of the plate.

6. 6

   Garnish with diced pineapple.

7. 7

   Then, using a squirt bottle filled with mole sauce, paint the plate liberally.

8. 8

   Place the cooked foie gras in the center of the plate, on top of the roasted peppers and garnish with the fresh

9. 9

   Toast all dry spices and chilies until dark in a 350 degree oven.

10. 10

    Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes.

11. 11

    Puree all in a blender then add Kosher salt to t

* Per serving · 4 servings · Values may vary.