Text 23814, 78 rader
Skriven 2012-04-17 06:13:12 av Dave Drum (1:261/38)
Ärende: Chile 124
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Langoustines W/Basque Fava Beans & Serrano Ham
 Categories: Seafood, Pork, Chilies, Beans, Poultry
      Yield: 4 Servings

     12    Royal langoustines
           Salt flakes
1 13/16 oz Lardons
    1/2    Green pepper
    1/2    Red pepper
      4 md Onions; each halved
    1/2 lb Fresh Basque baby fava beans
           - shelled, peeled
      2    Pimientos del piquillo; in
           - thin strips
     20    Taggiasche or Nice olives;
           - thin sliced
      2 sl Serrano ham
    1/2 c  Chicken stock
      1 oz Duck fat
           Salt & pepper

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Olive oil; blended
           Espelette red pepper
           Salt & pepper

  Wood Fire Grilled Langoustines with Fresh Basque Baby Fava
  Beans and Slivers of Serrano Ham

  Wine Pairing 1994 Chateau Thieuley Entre-deux-mers Cuvee
  Bois de Francis Courselle

  Prepare the marinade 24 hours before cooking the dish. Mix
  the Espelette red pepper (or dried red chile pepper of
  your choice) with olive oil. One hour before grilling the
  langoustines cut them into two halves lengthwise. Season
  each half of the langoustine with salt and pepper, then
  put them on a plate and pour the blended olive oil on top
  of them and let marinate.

  Grill the green and red pepper skin side up to facilitate
  peeling. Peel and cut into large strips. In a saute pan,
  brown the lardons with a bit of duck fat. Add the onions
  and the strips of red and green pepper. When everything is
  well browned, add the fresh fava beans and olive slices.
  Add some of the chicken stock. Cook, covered for 8 to 10
  minutes, adding chicken stock as it evaporates. At the
  end, add pimientos del piquillo strips and season with
  salt and pepper.

  Grill the langoustines over a wood fire for 2 or 3 minutes
  on each side. Thinly slice the ham into 8 pieces and brown
  them in a nonstick pan with no fat. Place the langoustines
  on four plates. Pour a dash of the marinade oil around
  them and scatter some salt flakes on top. Place the fava
  beans in four ramekins, then place two slices of Serrano
  ham on top. Pour a dash of fava bean juice and a dash of
  olive oil and scatter some salt flakes in the ramekins.

  Espelette red pepper is mildly spicy chile powder-flakes.
  It may be substituted with a red chile pepper of your
  choice, dried and crumbled.

  Helene Darroze, La Table D'Helene
  StarChefs

  FROM: chile-heads@globalgarden.com

  Uncle Dirty Dave's Archives

MMMMM

... Spinach is the broom of the stomach. - French proverb

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)