Prawns A La Plancha With Garlic And Lemon Confit Food

RAPINI AND GARLIC

Steps:

• Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

ALASKA POLLOCK A LA PLANCHA

Steps:

• 1.Prepare fillets by seasoning each with salt and pepper.
• 2.Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
• 3.Remove and cut peppers into bite size pieces.
• 4.Place onions and potatoes in saute; pot with cold water and heat until simmering.
• 5.Once simmered for 2 minutes, strain and reserve.
• 6.In the heated skillet, place oil immediately followed by seasoned fillets.
• 7.Rotate fillets once browning occurs, after 2-3 minutes.
• 8.Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
• 9.Add lemons, peppers, potatoes, onions, and tomatoes to skillet.
• 10.Once vegetables brown, return fillets to the top of skillet.
• 11.Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.

CORNISH GAME HENS WITH SAFFRON, OLIVES, AND LEMON CONFIT

Steps:

• Preheat the oven to 350 degrees F.
• Mix the ginger, saffron, olive oil, onion, and garlic together. Heat a large saute pan over medium-high heat. Add the oil mixture and cook until the onions soften, about 8 minutes.
• Carefully add 2 cups of water to the mix and bring to simmer. Add the hens, skin side down into and cook for 10 minutes at a very low simmer. Remove only the hens to a baking dish, keeping the sauce warm over a low heat. Put the hens in oven and bake until it is cooked through, about 45 minutes. Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens.

LAMB SKEWERS A LA PLANCHA WITH PIPERRADA

Steps:

• Place the lamb pieces on the bamboo skewers (3 to 4 pieces per skewer) and place in a large baking pan. Coat lamb skewers with marinade and cover. Refrigerate marinated skewers overnight.
• Heat a plancha or griddle pan over high heat. Season the skewers with kosher salt. Sear each lamb skewers, about 1 minute per side. Serve on a large platter over the Piperrada.
• Marinade:
• Combine shallot, guindilla pepper, thyme, chives, rosemary, cumin, fennel seed, mustard seed, saffron, and paprika together in a medium bowl. Add the lemon juice and slowly add olive oil while whisking thoroughly.
• Heat a plancha or pancake griddle pan over medium-high heat and carefully blacken the red peppers on all sides. Once sufficiently charred, remove, wrap in the newspaper and set aside to cool. When the peppers are cool enough to handle, carefully pull out the seeds and peel away the charred skin. Slice the peeled red pepper into thin strips and add to a medium bowl with garlic and whole thyme sprigs. Add olive oil, toss together, and marinate for at least 20 minutes, or up to 1 day ahead.

WHITING WITH GARLIC AND LEMON

Steps:

• Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.