Red
Chile Prawns
with a Black Bean Puree,
Cilantro, Oil, and Crema
In
this issue, Chef Bill Hasset, owner of Masterpiece
Catering, wows your taste buds with an awesome
appetizer: Red Chile Prawns with a Black Bean
Puree, Cilantro Oil and Crema. Do not let the
Red Chile scare you; it is mild enough so anyone
can eat it. Bill’s creative pairing of ingredients
in this dish make it simply delicious. My words
cannot do this dish justice, so you will have
to make it and find out for yourself! Enjoy!
Red
Chile Prawns
with a Black Bean Puree, Cilantro oil and Crema
Red Chile Ingredients:
3
CA Chiles (stemmed and seeded)
1 Tbsp Oil
1/2 Yellow Onion (coarsely chopped)
3 Cloves of Garlic (sliced)
1 C Chicken Broth
6 Sprigs Cilantro (coarsely chopped)
1 tsp Salt
1 tsp Cumin
Place all ingredients into a pot, bring to a boil,
lower heat and simmer 15 min. When done, blend
chile sauce until smooth and then strain. Set
aside.
Cilantro
Oil Ingredients:
1 C Cilantro (loosely packed, coarsely chopped)
1/2 tsp Salt
12 Tbsp Olive Oil
Put ingredients in blender and blend for 1 min.
or until you have a liquid consistency. Set aside.
Black Bean Puree Ingredients:
1 1/2 C prepared Black Beans (drained)
1 tsp Salt
1/3 C Chicken Broth
Puree in Blender, then heat in small saucepan
on low.
Prawn
Ingredients
12 Prawns
2 tsp Olive Oil
Red Chile
Crema (Sour Cream)
Heat pan until oil is hot. Saute shrimp for 1
to 11/2min, add Red Chile and cook for 1 min.
more or until done ( be sure Not to over cook).
To
Plate:
Place Black beans on bottom of plate, add Prawns
on top, place Cilantro Oil on outside edge and
a spot of Crema in between Prawns. Serve to your
guests.
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