4 servings

Hands on: 10 minutes

LOUIE FAVORITE/AJC (ENLARGE)
MOST POPULAR STORIES New arrests likely in Fla. adoptive couple slaying Toddler found wandering street alone Reed aims to rejuvenate Christian conservatives Motorist dies in drive over edge of Grand Canyon Three arrested for attempted robbery near Tech
EMAIL THIS PRINT THIS MOST POPULAR
Related: • Distance can't dull need for down-home foods • More on food and drink • Search ajc.com's recipes

Total time: 20 minutes

This recipe is seriously high cotton, high on the hog and uptown country all rolled into one. Fresh foie gras is available online at dartagnan.com or locally (and economically, since it is sold by the slice) at Star Provisions, 1198 Howell Mill Road, Atlanta. When ordering, ask for slices that weigh about 3 ounces and are just under an inch thick. Sweet sorghum is an old-world grass native to Africa; it is drought-resistant and heat-tolerant - perfect for the sunny South. The grain tops are removed, and the stalks are pressed to obtain the juice. The juice is then boiled and evaporated until it forms a clear amber syrup. One source: Hillside Orchard Farms in Tiger (orders@hillsideorchard.com, 706-782-4995?or toll-free 1-866-782-4995 ).

3 tablespoons chopped pecans

12 ounces foie gras

Coarse kosher salt and freshly ground black pepper

4 Granny D's Corn Muffins (with optional salt and butter added) or mini-muffins

1 tablespoon unsalted butter, room temperature

4 pinches fine sea salt such as fleur de sel

4 teaspoons Georgia sorghum (see above)

Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.

Place oven on broil. Place a cast-iron pan over high heat. Season each slice of foie gras with salt and pepper, and place in the dry pan. Reduce heat and cook till golden brown on each side and just soft in the middle, 5 to 7 minutes.

Meanwhile, cut each muffin in half, and spread with the butter. Toast under the broiler until golden brown, about 2 to 3 minutes.

Place the split muffin on a heated plate. Top with a piece of the cooked foie gras, season with fleur de sel and drizzle with sorghum. Garnish with toasted pecans. (If using mini-muffins, place two halves atop foie gras like a crouton.)

Per serving (excluding corn muffins): 389 calories (percent calories from fat, 40), 23 grams protein, 38 grams carbohydrates, 3 grams fiber, 18 grams fat (8 grams saturated), 501 milligrams cholesterol, 1,795 milligrams sodium.