(continued)
GRILLED SHRIMP IN A SPICY TOMATO-BELL PEPPER BROTH WITH GOAT CHEESE STUFFED ANAHEIM PEPPER
Yields 4 ServingsIngredients
2 cups chicken stock
1/2 white Spanish onion
4 tomatoes
1 Serrano chile, chopped
1 garlic clove
2 tbs. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Stuffed Anaheim Chile Ingredients
4 Anaheim chiles
12 ounces soft goat cheese
2 tbs. cilantro, chopped
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Shrimp Ingredients
26–30 shrimp, shelled, deveined, tail on
2 tbs. canola oil
1 tsp. salt
1/8 tsp. freshly ground black pepper
Sauce Ingredients
1 tbs. canola oil
2 plum tomatoes, cored and diced
1/4 white Spanish onion, diced
1 red bell pepper, stemmed, seeded, and cut lengthwise into thin julienne strips
1 yellow bell pepper, stemmed, seeded, and cut lengthwise into thin julienne strips
1 Poblano chile, stemmed, seeded, and cut lengthwise into thin julienne strips
1 Serrano chile, finely chopped (optional)
1 tsp. sherry vinegar
salt and pepper to taste
2 tbs. fresh cilantro, chopped
Preparation
For the tomato broth:
In a small saucepan, combine stock, onion, tomatoes, Serrano chile, garlic, lime juice, salt and pepper. Simmer for 20 minutes. Pour into a blender and puree.
For the stuffed chiles:
1. Roast the chiles on top of the stove range about 4 inches from the heat, turn occasionally, until evenly charred on all sides, 5–10 minutes. Place in a plastic bag, seal, and let stand until cool enough to handle and the skin is loosened, about 10 minutes. Remove from the bag. Peel off the skin. Make a slit lengthwise in the middle, remove the stem, seeds and veins, leaving the chiles whole.
2. Mix the goat cheese with the cilantro, salt, and pepper; stuff the chiles with this mixture. Set aside. While you cook the shrimp and finish the sauce, place chiles in a preheated 350˚F oven for about 7 minutes until the cheese is melted.
For the shrimp:
Season shrimp with salt and pepper. Heat the canola oil in a sauté pan and sauté the shrimp, turning when the bottom side is pink. Cook for approximately 4 minutes, until opaque. Remove, set aside in a warm place.
To finish the sauce:
Heat a skillet, add the vegetable oil and when it is smoking, add the onion, tomato, and peppers and chiles. Season with salt, turn occasionally so the vegetables don’t burn. When partially cooked, add serrano chile if desired, sauté lightly and add tomato broth and let simmer for 2–3 minutes. Adjust seasoning, add sherry vinegar and fresh cilantro.
YOGURT BAVARIAN CREAM WITH MANGO AND RASPBERRY COULIS
Yields 4 ServingsIngredients
1 pint plain low-fat yogurt
6 ounces sugar
1 lime, the juice and zest
1 package unflavored gelatin
1 cup cold water
1 cup heavy cream
1 mango, peeled, pit removed, and chopped
1 pound fresh raspberries
4 sprigs of fresh mint
Preparation
Combine yogurt, sugar, lime juice, and zest. Place cold water in a bowl and sprinkle gelatin on top and let bloom. Carefully warm the gelatin over a bowl of hot water until dissolved. Add to the yogurt mixture and stir until evenly incorporated. In a separate bowl, whip the cream until you can see streaks form by the whisk. Mix the chopped mango and whipped cream into the yogurt and gelatin mixture and divide evenly among four small dessert bowls, cups or ramekins. Refrigerate at least two hours.
For the coulis:
Reserve 12 raspberries for garnish. Place the remaining raspberries in a small bowl and puree using a hand blender. If the coulis is too thick, add 1 tablespoon of orange juice or water to thin.
Dip the dessert bowl or cup in warm water for a few seconds to loosen it up; unmold onto the center of a dessert plate. Place three raspberries and a sprig of mint on top of each serving, drizzle raspberry coulis over the top and around the plate.
March/April 2004
