13075 Chilled Langoustines with Two Sauces Serves 8 Wed Aug 06 08:21:37 -0700 2008 Tue Feb 03 01:13:14 -0800 2009 Licensed http://www.chow.com/recipes/13075 Tue, 03 Feb 2009 09:13:14 GMT The langoustines in this recipe are grilled, then chilled, and served with two sauces for which Spain is justifiably famous: allioli, or garlic mayonnaise, and romesco, which is a blend of dried peppers, almonds, and garlic. Mayonnaise is said to have been invented in Mahón in the Balearic Islands off the coast of Spain and later adopted by the French. Romesco originated in the city of Tarragona almost one thousand years ago, and there are countless variations. The two sauces should be served side by side, to be eaten separately, or mixed together, as desired.

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  • Place the langoustines in a resealable plastic bag. Combine the oil, sherry, lemon juice, garlic, paprika, salt, and pepper and mix well. Pour the marinade over the langoustines and toss to coat. Marinate at least 2 hours, or overnight, refrigerated.
  • Combine the egg yolk, lemon juice, mustard, salt, and white pepper in a blender or food processor and pulse to blend. With the motor running, pour in the olive oil very slowly to emulsify.
  • While processing, add garlic to taste. Adjust the seasoning and reserve the allioli in the refrigerator. (The allioli can be made 1 day in advance.)
  • Place the Anaheim and Guajillo chiles, stock, and vinegar in a saucepan and simmer for 5 minutes. Drain the chiles, reserving the liquid.
  • Heat ¼ cup [60 mL] of the olive oil in a nonstick skillet over medium heat and fry the bread on both sides until golden brown. Remove and reserve the bread.
  • Add the chopped tomato to the skillet. Sauté the tomato for 2 minutes and reserve with the oil.
  • Place the chiles, bread slices, tomato, oil, almonds, bell pepper, garlic, the remaining olive oil, 1½ tablespoons [25 mL] of the reserved chile liquid (in steps), enough stock to form a smooth sauce, and the salt in the workbowl of a food processor. Process until well mixed but slightly chunky with some texture remaining and reserve, refrigerated. (The romesco sauce can be made several days in advance. It will keep, refrigerated, for several weeks.) Allow the sauce to come to room temperature before service.
  • Drain the langoustines of the marinade and skewer each one lengthwise with a wooden skewer to prevent curling while cooking. Grill slowly over an indirect charcoal fire until just done. Do not overcook. Remove the skewers and chill the langoustines. Peel the langoustine meat from the shells, discarding the shells. Slice the tails into ½-inch [1-cm] slices and reserve.
  • Fan out slices of a langoustine tail on a plate. Serve portions of both sauces in ramekins or directly on the plate. Sprinkle the edge of the plate with chopped almonds for garnish. (Instruct the guests to feel free to experiment and mix the sauces together.)
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 8 langoustines or 4 lobster tails or 16 prawns, shells split but left on, deveined

    ]]>     ½ cup [120 mL] Spanish olive oil

    ]]>     1 tablespoon [15 mL] dry sherry

    ]]>     1 teaspoon [5 mL] lemon juice

    ]]>     6 garlic cloves, minced fine

    ]]>     ½ teaspoon [3 mL] paprika

    ]]>     ½ teaspoon [3 mL] salt

    ]]>     ¼ teaspoon [1 mL] white pepper

    ]]>     1 large egg yolk, at room temperature

    ]]>     1 tablespoon [15 mL] lemon juice or sherry vinegar

    ]]>     ¼ teaspoon [1 mL] Dijon-style mustard

    ]]>     ½ teaspoon [3 mL] salt

    ]]>     ¼ teaspoon [1 mL] white pepper

    ]]>     5 fluid ounces [150 mL] Spanish olive oil

    ]]>     4 to 6 garlic cloves, minced, or to taste

    ]]>     1 dried red Anaheim or New Mexico chile, stem and seeds removed

    ]]>     ½ dried red Guajillo chile, seeds removed

    ]]>     1 cup [240 mL] chicken stock

    ]]>     ½ cup [120 mL] red wine vinegar

    ]]>     ¾ cup [180 mL] Spanish olive oil

    ]]>     2 slices French-style baguette bread, ¼ inch [6 mm] thick

    ]]>     1 large tomato, fire roasted, peeled, seeded, and chopped

    ]]>     ½ cup [120 mL] sliced almonds, lightly toasted

    ]]>     ½ red bell pepper, fire roasted, peeled, and seeded

    ]]>     6 garlic cloves, minced

    ]]>     ¼ to ½ cup [60 to 120 mL] rich chicken stock

    ]]>     Salt to taste

    ]]>     3 tablespoons [45 mL] sliced almonds, chopped and toasted, for garnish

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