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

Title: Roasted Langoustines w/Bell Peppers
Categories: Seafood, Beans, Vegetables
Yield: 4 Servings

4 lg Red bell peppers
3 tb Extra virgin olive oil
10 Basil leaves
Coarse sea salt; or Kosher
- salt if that's what you
- have on hand *
4 c Organic arugula *
1 ts Garlic puree
Cracked white pepper
1 ga Water
1 c French green beans *
12 lg Fresh langoustines
+=OR+=
12 U-6 prawns/shrimp *
2 ts 100 y-o 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 saute 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
crustaceans. Put a toothpick through the langoustine. In a
heavy saute 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.

* There is a lot of pretentiousness in this recipe. Feel
free to substitute where you wish. I did and it was still
an excellent dish. - UDD

Yield: 4 servings

Recipe By: CHEF DU JOUR SHOW #CJ9331

Uncle Dirty Dave's Kitchen

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... Old is when you're told to slow down by your doctor, not the police.

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)