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Foie PBNJ by Chef Alvin Savella of Coco Deck Lahaina
Alvin Savella is owner and chef at Coco Deck Lahaina. A new waterfront concept in Lahaina offering a blend of Mexican, Local, Seafood & American flavors. The restaurant aims to fill a gap in the area near the Lahaina Cannery on Front Street. Guests can look forward to a casual dining experience that caters to all tastes, with a mix of dishes such as tacos, burgers, and fresh fish, all showcasing Chef Alvin’s signature style. The deck offers oceanfront seating, complemented by tropical cocktails and mocktails. Alvin says he shares his Maui Venison Tartare recipe to bring awareness to one of Hawaii’s invasive species, the axis deer. Chef says he draws inspiration for the dish from his childhood where he grew up butchering whole goat and steer and often eating it raw in a form called Kilawen. His version in this dish incorporates some of his formal culinary training. Chef alvin also shares his recipe of Foie PBNJ.
Ingredients
- 1 cup poha berries
- 1/2 cup sugar
- 2 oz lemon juice
- 4 oz peanut butter
- 4 oz foie gras
- 1 loaf bread
- 1 pinch Hawaiian salt
Instructions
- Add the poha berries, sugar, and lemon juice to a bowl and mix well.
- Slice the bread.
- Toast the bread on a pan over medium heat or in a toaster oven.
- Season the foie gras with Hawaiian salt.
- Preheat a skillet over high heat until very hot and smoking.
- Lightly score the foie gras on both sides.
- Add the foie gras to the hot pan and cook for 30 seconds to 1 minute per side, or until deeply browned.
- Assemble the sandwich and plate.
Nutrition
Calories: 941kcalCarbohydrates: 151gProtein: 33gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 146mgSodium: 975mgPotassium: 1532mgFiber: 21gSugar: 57gVitamin A: 11432IUVitamin B1: 1mgVitamin B5: 3mgVitamin C: 12mgCalcium: 240mgIron: 18mg
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