Roasted Langoustines With Bell Peppers,

* Exported from MasterCook *

ROASTED LANGOUSTINES WITH BELL PEPPERS,

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Red bell peppers
3 tb Extra virgin olive oil
10 Basil leaves
Coarse sea salt to taste
4 c Organic arugula
1 t 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

Recipe By : CHEF DU JOUR SHOW #CJ9331

From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
Oct 1996 14:37:20 Pst



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