Roasted Langoustines With Bell Peppers~
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Roasted Langoustines With Bell Peppers~
  Peppers  
Last updated 6/12/2012 1:20:40 AM. Recipe ID 52518. Report a problem with this recipe.
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      Title: Roasted langoustines with bell peppers~
 Categories: 
      Yield: 4 Servings
 
      4    Red bell peppers
      3 tb Extra virgin olive oil
     10    Basil leaves
           Coarse sea salt to taste
      4 c  Organic arugula
      1 ts Garlic puree
           Cracked white pepper to
           Taste
      1 ga Water
      1 c  French green beans
     12 lg Fresh langoustines
      2 ts 100 yearold balsamic vinegar
 
  Roast the whole bell peppers over a mesquite grill until completely
  charred and cooked. Remove from grill and place in a covered
  container to allow to steam. When the peppers are cool, remove the
  charred skins but do not rinse off the essential oils and juices.
  Remove the seeds and white membranes and discard them. Tear the
  peppers into four lobes and marinate with half of the olive oil, all
  of the basil leaves, and coarse sea salt. Reserve at room
  temperature. Heat one tablespoon of olive oil in a heavy sautJ pan.
  When oil is hot, wilt the leaves of arugula and add the garlic puree,
  salt, and pepper. Cool at room temperature and reserve. Blanch the
  trimmed green beans in one gallon of boiling salted water for three
  to four minutes. The beans must have texture but not be crispy or al
  dente. Refresh in ice water and remove from ice as soon as beans are
  cooled. Remove the heads from the langoustines and remove the shell
  from the tail, leaving the end tail piece on. Always work on ice when
  cleaning sea food, especially crustations. Put a toothpick through
  the langoustine. In a heavy sautJ pan, heat one tablespoon of olive
  oil. Sear the langoustines in hot oil until evenly golden brown. Set
  aside in a warm place. The langoustines should cook for only one
  minute total; thirty seconds on each side. Presentation: Place a
  small mound of the wilted arugula in a deep, large bowl and place the
  marinated pepper strips on top. Place three langoustines on the
  peppers. Toss the green beans in extra virgin olive oil and place as
  garnish. Drizzle with a few drops of the old vinegar and serve hot.
  Yield: 4 servings
  
  




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Recipe ID 52518 (Apr 03, 2005)

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