[CH] Dominoes? Not yet!

Jim Weller (arcticchef@theedge.ca)
Thu, 27 Jul 2006 20:07:06 -0600 

 > El Grande surely must be filled with sorrow at such neglect.

 > Next thing ya know, you'll be pulling out the dominoes to play fer
 > a couple hours afore you go home and take another nap.  <VBEG>

 > what happened to discussion of chiles?  ... and sharing of recipes
 > and cooking?

 > No one found a new killer hot sauce to rave about?

 > Have we really said it all?

I've been guilty of lurking for some time. So....

New hot sauce:

Sach's Cumin-Habanero Sauce. A must have for lovers of southwestern food. Medium 
hot, warming not burning, with a good balance of chile, garlic and cumin 
flavours. I'm using it on everything these days.

New pepper:

Pimientos del Piquillo from Navarra, Spain. These are mild pimientos: small, 
dark but bright red, charred over a wood fire, then jarred in a marinade of 
olive oil and herbs. Very intense roasted sweet pepper flavour. No heat though.

New recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Grilled Langoustines W/Basque Fava Beans And Serrano Ham
  Categories: French, Spanish, Basque, Lobster, Ham
       Yield: 4 servings

      12    Royal langoustines
            Salt flakes
1 13/16 oz Lardons
     1/2    Green pepper
     1/2    Red pepper
       4    Onions, each cut in two
     1/2 lb Fresh Basque baby fava beans
            Shelled and peeled
       2    Pimientos del piquillo, cut
            Into thin strips
      20    Taggiasche olives (or Nice),
            Thinly sliced
       2 sl Serrano ham
     1/2 c  Chicken stock
       1 oz Duck fat
            Salt and pepper
            Marinade
     1/2 c  Olive oil, blended
            Espelette red pepper
            Salt and 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

MMMMM


YK Jim