• 12/31 Champagne Day - 4

    From Dave Drum@1:18/200 to All on Sat Dec 30 14:12:12 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Janos' Lobster Relleno w/Champagne Sauce & Fennel Salad
    Categories: Seafood, Vegetables, Dairy, Wine, Chilies
    Yield: 4 servings

    MMMMM------------------------FENNEL SALAD-----------------------------
    1 Baby fennel bulb; diced
    1/2 c Chopped onion)
    1/2 Fennel frond; minced
    2 tb Aioli
    1 Lemon; juiced
    Salt & ground pepper

    MMMMM----------------------CHAMPAGNE SAUCE---------------------------
    1 c Lobster stock
    2 c Brut champagne
    2 Shallots; chopped
    2 cl Garlic; chopped
    2 c Heavy (whipping) cream

    4 Lobsters; cooked, meat
    - removed; meat from 4 claws
    - reserved intact
    3 Scallions; chopped
    1/2 c Black beans; rinsed
    1/2 ts Chipotle pepper; chopped
    3 oz Queso blanco or grated jack
    - cheese
    3 oz Cream cheese; softened
    4 Anaheim chilies; roasted,
    - peeled, seeded
    2 Anaheim chilies; raw

    MMMMM------------------------BEER BATTER-----------------------------
    1 1/4 c All-purpose flour
    2 Egg yolks
    12 oz Beer
    6 Egg whites; beaten to soft
    - peaks
    Salt & fresh ground pepper
    1 c All-purpose flour
    1/2 c Clarified butter; for
    - frying
    4 Fennel fronds

    TO PREPARE THE SALAD: Toss the fennel and red onion
    together. Mix the minced fennel with the aioli and lemon
    juice; toss this dressing with the fennel and red onion.
    Season with salt and pepper. Chill until ready to use.

    TO PREPARE THE SAUCE: Combine the champagne, lobster
    stock, shallots, and garlic in a saute pan or skillet
    and cook over medium-high heat until reduced to 1/2 cup
    liquid. Add the cream, reduce the heat to medium, and
    reduce the mixture again until only 1-1/2 cups of liquid
    remain. Strain through a fine-meshed sieve. Keep warm.

    TO PREPARE THE RELLENOS: Set aside the reserved claw
    meat. Roughly chop the remaining lobster meat and mix
    with the scallions, black beans, chipotles, and garlic.
    Blend the queso blanco and cream cheese together. Fold
    the lobster mixture into the cheeses. Stuff the roasted
    chilies with the lobster mixture.

    TO MAKE THE BATTER: Put the flour in a bowl and make a
    crater in the center. Add the egg yolks and beer. With a
    whisk or a mixer with a whisk attachment, beat the
    mixture together, whisking enough to begin developing
    the gluten in the flour; the batter will become slightly
    elastic. Gently fold in one-third of the egg whites and
    blend until smooth, then fold in the remaining egg
    whites. Season with salt and pepper to taste.

    TO FINISH THE RELLENOS: Set the oven @ 425°F/218°C. Put
    the flour in a shallow dish. Heat the butter in a large
    ovenproof saute pan or skillet over medium-high heat.
    Roll the rellenos in the flour, then dip in the batter.
    Fry until golden on all sides, basting with the hot
    butter. Do not let the rellenos touch in the pan; cook
    in batches if necessary. When the rellenos are puffed
    and lightly browned, put them back in the pan and place
    in the oven for 2 to 4 minutes, until the cheese begins
    to melt.

    TO SERVE: Place a 1-1/2" ring mold on each of four oval
    serving plates. Pack with fennel salad, then lift the
    molds. Spoon sauce around the plates. With a large
    slotted spatula, place a relleno on each plate. Lay one
    of the reserved lobster claws against the fennel salad
    on each plate. Garnish with fennel fronds.

    Chef Janos Wilder

    RECIPE FROM: https://greatchefs.com

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