Text 7534, 79 rader
Skriven 2011-02-22 04:39:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 928
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oil-Poached Swordfish w/White Corn, Guanciale & Chive Oil
 Categories: Seafood, Vegetables, Chilies, Herbs
      Yield: 4 servings
 
MMMMM-------------------------CHIVE OIL------------------------------
    1/4 c  Extra-virgin olive oil
    1/4 c  Chopped fresh chives

MMMMM---------------------SWORDFISH AND CORN--------------------------
      5 md Ears of white corn; husked
      4 c  Extra-virgin olive oil
      1    Lemon; thin sliced
      4    Peeled garlic cloves; 2
           - crushed, 2 minced
      1 lg Fresh rosemary sprig
      4    (6 oz ea) swordfish steaks
      1 c  (1/3") cubes guanciale or
           - pancetta
      1 tb Minced shallot
      1 ts Dried crushed red pepper
      1 tb Butter
      2 tb Chopped fresh chives
      1 tb Fresh thyme leaves
           Fine sea salt
 
  Ingredient info: Guanciale (salt-cured pork jowl) is
  available at specialty foods stores and from zingermans.com.
  Pancetta (Italian bacon) makes a good substitute.
  
  Cooking the fish in olive oil makes it amazingly moist.
  
  For chive oil: Combine oil and chives in blender and puree
  until smooth. Season chive oil to taste with salt and
  pepper.
  
  For swordfish and corn: Cook corn in large pot of boiling
  salted water until just tender, about 8 minutes. Using
  tongs, remove corn from cooking liquid. Place on plate;
  reserve 1/2 cup corn cooking liquid. Cut corn kernels from
  cobs and reserve 4 cups (save remaining corn for another
  use).
  
  Preheat oven to 350øF. Combine oil, lemon, crushed garlic,
  and rosemary in medium ovenproof pot. Attach deep-fry
  thermometer to side of pot; heat oil to 150øF. Carefully
  lower swordfish into oil. Transfer pot to oven; poach fish
  uncovered until just firm to touch, about 15 minutes.
  
  Meanwhile, heat large nonstick skillet over medium heat. Add
  guanciale; sauté until almost crisp, 2 to 3 minutes. Add
  minced garlic and shallot; sauté until soft but not brown,
  about 3 minutes. Stir in reserved 4 cups corn and crushed
  red pepper. Add butter and 2 tablespoons reserved corn
  cooking liquid; stir until mixture is moist and creamy,
  adding more cooking liquid by tablespoonfuls if dry, about 5
  minutes. Stir in chives and thyme. Season with sea salt and
  pepper.
  
  Divide corn among 4 shallow bowls. Top each with swordfish
  steak. Sprinkle with sea salt; drizzle with chive oil.
  
  by Chefs Ethan Stowell and wife Angela and Chef de Cuisine
  Charles Walpole; From Hatfields in Los Angeles, CA
  
  Bon Appétit | September 2010
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 15 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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