SERRANO HAM WRAPPED OYSTERS WITH CHIPOTLE MAYONNAISE
Provided by Aarón Sánchez
Categories appetizer
Time 46m
Yield 6 hors d'oeuvre servings
Number Of Ingredients 10
Steps:
- In a food processor, add the egg yolk, garlic, lemon juice, and chipotle pepper. Puree the ingredients, and with the machine running, slowly add the olive oil, until the mixture is fully emulsified. Season the mayonnaise with salt and pepper, and set aside, refrigerated, until ready to use.
- In a bowl, combine the flour, chile powder, salt, and pepper.
- Dredge each oyster in the seasoned flour, and then wrap the oyster in a piece of serrano ham, covering the oyster completely. Repeat until all 6 oysters are dredged and wrapped.
- In a saute pan over medium high heat, heat a little olive oil. When the oil is smoking, sear the wrapped oysters, turning to crisp up the ham on all sides, about 4 minutes per side.
- Place the crisped oysters back into the bottom halves of the oyster shells and place a dollop of the chipotle mayonnaise on each.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
SIZZLING SHERRY SHRIMP WITH GARLIC
This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.
Provided by MMZEHER
Categories World Cuisine Recipes European Spanish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g
SERRANO-HAM-WRAPPED YELLOWFIN TUNA WITH ROMESCO SAUCE
Provided by Adolfo Garcia
Time 45m
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cover chiles with boiling-hot water and soak until softened, about 30 minutes.
- Put oven rack in middle position and preheat oven to 400°F.
- While chiles soak, toss onion and garlic with 1 tablespoon olive oil in a shallow baking pan, then spread out evenly and roast until golden, 15 to 20 minutes. Stir in almonds and bread cubes and roast until almonds are golden, about 10 minutes. Cool in pan on a rack.
- Drain soaked chiles in a sieve set over a small bowl and reserve soaking water. Discard stems and seeds.
- Blend soaked chiles (use caution when blending hot liquids), roasted bread mixture, piquillo peppers, paprika, vinegar, extra-virgin olive oil, and salt until smooth, adding reserved chile water, 1 tablespoon at a time, to thin to desired consistency.
- Sprinkle tuna all over with salt and pepper and tightly wrap middle of each piece with a slice of serrano ham (ends of tuna will be exposed).
- Heat 1 tablespoon olive oil in a 12-inch heavy skillet over high heat until just smoking, then sear tuna, turning over once, until ham is golden brown and crisp but tuna is still very rare in center, about 3 minutes total.
- Serve tuna with sauce.
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