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Рецепт Quahog Fritters With Red Pepper Aioli And Corn Salsa
by Global Cookbook

Quahog Fritters With Red Pepper Aioli And Corn Salsa
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  Порций: 6

Ингредиенты

  • 2 x red peppers, roasted
  • 1 x egg yolk
  • 4 clv garlic, roasted
  • 1 tsp Dijon mustard
  •     Zest 1 lemon
  •     Juice 1 lemon
  • 2 c. extra virgin extra virgin olive oil
  • 1 x salt and freshly cracked black pepper
  •     Clams
  • 24 lrg quahogs, shucked
  •     Sea salt and freshly cracked black pepper
  • 1 c. flour
  • 2 c. cornmeal
  • 2 c. clarified butter
  •     Corn Salsa
  • 1/2 c. sweet corn
  • 1/2 c. diced red bell pepper
  • 1/4 c. diced red onion
  • 1/4 c. sliced green onions
  • 1/4 c. tomatoes concasse
  • 1/4 c. cooked black beans
  • 1/4 c. minced flat-leaf parsley
  • 1 x zest of 2 limes
  • 1 x juice of 2 limes
  • 1/2 sm jalapeno finely diced
  • 1 tsp honey

Инструкции

  1. Put the roasted red peppers, egg yolk, garlic, mustard, lemon zest and lemon juice in the bowl of a food processor.
  2. Put the machine on high and puree the ingredients.
  3. With the machine on, drizzle in the extra virgin olive oil.
  4. Continue to process till the mix has thickened to a mayonnaise consistency.
  5. Season with salt and pepper and put the mix in a squeeze bottle.
  6. Chill till ready to use.
  7. Clams:Preheat oven to 200 degrees F.
  8. Heat the clarified butter in a medium pot till a thermometer reads 350 degrees F.
  9. Put the shucked clams on a sheet of plastic wrap and cover with another sheet.
  10. Gently lb. clams with a meat tenderizer just sufficient to flatten slightly.
  11. Season clams with salt and pepper.
  12. Combine the flour and cornmeal in a shallow dish.
  13. Toss clams in flour mix.
  14. Add in the clams to the clarified butter and cook till golden brown, about 1 to 2 min per side.
  15. Drain the clams on a rack on top of a baking sheet.
  16. Put the baking sheet in the oven to keep clams hot.
  17. Corn Salsa:Mix all of the ingredients together in a large bowl.
  18. Allow the flavours to develop in the refrigerator for a few hrs.
  19. Place a small portion of salsa on each of 4 plates, arrange 2 quahog fritters on each, add in a squeeze of aioli and serve.
  20. The aioli recipe makes sufficient for 10 portions and is also extremely good for oyster sandwiches or possibly clam rolls.
  21. Yield is 6 servings. The aioli recipe makes sufficient for 10 portions and is also extremely good for oyster sandwiches or possibly clam rolls.