5 Wonderful Things Miami Has Done To Foie Gras
"The foie gras itself is very similar to Laurel’s—a fatty hunk of seared liver topped with cocoa nibs for a touch of crunch and bitterness. But the presentation and taste couldn’t be more different. It wades in a gooey caramel that’s sweet and tart from sour orange juice, which is used all over Cuban cooking, including the mojo criollo your neighbor uses to marinade the caja china pig every Christmas. You’d think that’d be enough Miami-fication for one dish. But Ariete takes the concept of a classic potato pavé and applies it to sweet plantains. The pavé is crispy on the outside, soft and sweet inside, and looks like one of those square wooden pegs you used to force into round holes when you were a kid." - virginia otazo, mariana trabanino, ryan pfeffer
