Text 9818, 124 rader
Skriven 2014-02-13 00:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: saucy 194
=================
 ML>  DD> Title: My Fra Diavolo
 ML> Aside from peperoncini, I'd say authentic enough for
 ML> me.
 DD> I don't always have usable crushed red chilies to hand.

Funny, I almost always have flakes on hand, and certainly
always had some respectable dried red pods. Well, that
obtained when I actually had a kitchen. I still have some
spices at the house, but as my brother's cleanliness
quotient is low, setting foot in the kitchen is a rare
occurrence, to be avoided.
 
 ML> Fair enough, but it was originally the name of a shellfish, no?
 DD> As Nanook reminded me. And, as I told him - it's the way I learned it 
 DD> cooking in a restaurant kitchen. And I still don't get why a 
 DD> Scandinavian crustacean (Nephrops norvegicus (Norway Lobster)) has a 
 DD> Guinea name. The Irish (Dublin Bay Prawn) is a lot more
 DD> understandable.  Those Celts travelled far and wide in those leather
 DD> coracles. 

To be fair, the Norwegians used to travel a bit as well,
under the name "Vikings." Anyhow, Nephrops norvegicus is
found in pretty much all European waters and isn't endemic
to Norway or Ireland (as the common names would suggest).

You'd think that the Norway spruce was Norwegian, but it's not,
particularly, and there are tons of these anomalies; to take an
example closer to home, Capsicum sinensis, more recently
misspelt as C. chinensis or even worse C. chinese, isn't
Chinese at all.

Spicy shrimp
cat: Jamaican, shellfish, main, rather pretentious
servings: 4

16 spears green asparagus
16 U16/20 black tiger shrimp
6 c cold water
1 ts sugar
2 ts sea salt
1 ts fresh lime juice (or substitute lemon juice)
3 ts jerk seasoning
1 or 2 scotch bonnet peppers
100 ml white wine
1 c diced, seeded tomatoes
2 c precooked couscous
1/2 oz butter
h - For the triple-color pepper marmalade
16 oz jar pepper jelly
1 ts extra virgin olive oil
1 Tb finely diced red bell pepper
1 Tb finely diced green bell pepper
1 Tb finely diced yellow bell pepper
2 ts fresh lime juice
2 turns pepper (from a pepper mill)
Fine sea salt, to taste
Olive oil
h - For the garnish
12 strands spaghetti pasta, deep-fried to crispy golden brown
4 stems purple basil flower
4 sprigs fresh dill or fennel
2 sm yellow plum tomatoes, sliced lengthwise
2 fresh limes, quartered
Assorted baby lettuce
4 sprigs rosemary
4 bamboo skewers

Original title: Poached jerk-pepper shrimp with hot and
spicy vine-ripe tomato couscous salad, green asparagus and
triple-color bell pepper marmalade

Trim 2" from the bottom of each asparagus spear. Peel the
asparagus from just below the head to the bottom. Retain
the trimmed ends for the stock. Set the trimmed spears
aside. Shell the shrimp, leaving the tail intact; devein
and rinse. Retain the shrimp shells for the stock. Set
aside the peeled shrimp.

In a nonreactive pot, combine water, shrimp shells,
asparagus trimmings, sugar, sea salt, lime juice, jerk
seasoning, scotch bonnet peppers, and white wine. Bring to
a boil over high heat. Reduce heat and simmer 15-20 min.
Strain the stock into another pot and discard the peels
and trimmings.

Return the stock to the heat and bring to a boil. Add the
asparagus spears, reduce heat, and simmer 5-8 min, until
the spears are al dente. Remove the asparagus from the
pot; shock in ice water, dry and set aside.

Bring the stock to a boil again. Add the shrimp, reduce
heat and simmer 3-4 min. Remove the shrimp from the pot;
shock in ice water, dry and set aside.

Strain the stock through a fine sieve or cheesecloth.
Return the strained stock to the heat and bring to a
simmer. Reduce to 2 c.

Place 2 c of precooked couscous in a bowl. Add 2 c of
boiling asparagus-shrimp stock. Let sit 7-8 min. Fluff
with a fork and add butter to taste.

Press a 1" layer of couscous into the bottom of a glass
jar. Layer with 1/2" of diced tomatoes. Add another 1"
layer of couscous, followed by another layer of
tomatoes, and end with a layer of couscous.

For the marmalade. Heat the olive oil in a nonreactive pan
over low heat. Add the bell peppers and saute. Add remaining
ingredients. Reduce by 1/4. Keep warm until ready to plate.

Heat up a small nonreactive pot under low heat add the olive
oil and shortly saute peppers then add all other ingredients
and reduce by 1/4.

Presentation. Place 4 shrimp on each skewer. Place the skewers
into the jars with the tomato and couscous layers and garnish.
Serve at room temperature.

Chef Kai Bechinger, Tryall Club, Jamaica

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