Post by amarante on Oct 29, 2016 13:23:31 GMT -5
Seafood Salad with Israeli Couscous
Source: Guy Fieri - Guy Fieri Family Food
MAKES 4 to 6 servings
The other key to keeping it light and bright? Don’t shock the hell out of your fresh seafood. More recipes than I can count tell you to throw the cold seafood into a hot court bouillon (fish broth) and then into a bowl of ice-cold water. Now you’ve shocked the bejeezus out of it twice. The seafood gets hard and chewy.
Instead, gently poach the seafood so lightly in the broth that it doesn’t even notice it’s cooking. Then let it cool down while still in the court bouillon. Now you have perfectly tender seafood with good bite. A perfect match for pearls of any kind.
½ pound cleaned calamari tubes and tentacles, tubes cut into 1-inch rings
2 cups buttermilk
Court bouillon
2 celery stalks, cut into ½-inch slices
½ fennel bulb, cut into ½-inch slices
1 onion, skin on, halved and quartered
4 flat-leaf parsley sprigs
4 dill sprigs
2 bay leaves
1 dried red chile
1 lemon, thinly sliced
½ teaspoon black peppercorns
1 cup dry white wine
4 cups ice
½ pound 21/25 shrimp, peeled and deveined, sliced lengthwise in half
½ pound sea scallops, quartered
Vinaigrette
1 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 sun-dried tomatoes (packed in oil)
2 large garlic cloves, minced
Juice and grated zest of 1 lemon
1 teaspoon Dijon mustard
½ teaspoon sugar
Kosher salt and freshly ground black pepper
Salad
1½ cups Israeli couscous
½ pound baby arugula
½ fennel bulb, finely sliced, fronds reserved for garnish
Kosher salt and freshly ground black pepper
1 Roma tomato, cored and diced, for garnish
2 green onions (white and light green parts), sliced on the bias, for garnish
1 lemon, cut into wedges, for garnish
1 To tenderize the calamari, place the calamari and buttermilk in a large resealable plastic bag. Seal and massage the bag to ensure the calamari is well coated. Refrigerate for at least 30 minutes but no longer than 1 hour. Drain, rinse, and set aside.
2 Meanwhile, to make the court bouillon, place all the ingredients except the ice in a large stockpot. Add 2 cups cold water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 to 12 minutes. Remove from the heat and add the ice to chill the liquid quickly. Stir when the ice has melted.
3 Place the shrimp, scallops, and calamari in a fine-mesh colander or strainer that fits in the stockpot. Lower the colander into the court bouillon, making sure the seafood is completely submerged. Place the pan over medium heat and slowly heat the bouillon until it is barely simmering and the shrimp has turned pink. Remove from the heat and let the seafood steep in the broth for 5 minutes. Transfer the pot and colander setup to the refrigerator and chill completely, about 1 hour.
4 To prepare the vinaigrette, place all the ingredients in a blender. Puree until the sun-dried tomatoes and garlic are completely broken down and the vinaigrette is emulsified. Taste and adjust the seasoning. Let the vinaigrette sit in “the fridge for at least 5 minutes before using. (The vinaigrette can be stored in an airtight container in the refrigerator for 2 to 3 days.)
5 When you’re ready to make the salad, remove the colander with the seafood from the court bouillon and set aside to drain. Strain the bouillon and discard the solids. Return the bouillon to the stockpot and bring to a boil. Add the couscous and cook until tender, 12 to 14 minutes. Drain thoroughly and spread on a rimmed baking sheet to cool.
6 In a large mixing bowl, combine the arugula, fennel, enough vinaigrette to lightly coat, and salt and pepper to taste; toss gently to combine. Transfer to a large serving dish. To the mixing bowl add the reserved seafood and couscous and enough vinaigrette to coat the pasta evenly, about ¼ cup. Gently toss to combine. Arrange the seafood and couscous on top of the arugula. Garnish with the diced tomato, green onions, lemon wedges, and fennel fronds. Serve.
Source: Guy Fieri - Guy Fieri Family Food
MAKES 4 to 6 servings
The other key to keeping it light and bright? Don’t shock the hell out of your fresh seafood. More recipes than I can count tell you to throw the cold seafood into a hot court bouillon (fish broth) and then into a bowl of ice-cold water. Now you’ve shocked the bejeezus out of it twice. The seafood gets hard and chewy.
Instead, gently poach the seafood so lightly in the broth that it doesn’t even notice it’s cooking. Then let it cool down while still in the court bouillon. Now you have perfectly tender seafood with good bite. A perfect match for pearls of any kind.
½ pound cleaned calamari tubes and tentacles, tubes cut into 1-inch rings
2 cups buttermilk
Court bouillon
2 celery stalks, cut into ½-inch slices
½ fennel bulb, cut into ½-inch slices
1 onion, skin on, halved and quartered
4 flat-leaf parsley sprigs
4 dill sprigs
2 bay leaves
1 dried red chile
1 lemon, thinly sliced
½ teaspoon black peppercorns
1 cup dry white wine
4 cups ice
½ pound 21/25 shrimp, peeled and deveined, sliced lengthwise in half
½ pound sea scallops, quartered
Vinaigrette
1 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 sun-dried tomatoes (packed in oil)
2 large garlic cloves, minced
Juice and grated zest of 1 lemon
1 teaspoon Dijon mustard
½ teaspoon sugar
Kosher salt and freshly ground black pepper
Salad
1½ cups Israeli couscous
½ pound baby arugula
½ fennel bulb, finely sliced, fronds reserved for garnish
Kosher salt and freshly ground black pepper
1 Roma tomato, cored and diced, for garnish
2 green onions (white and light green parts), sliced on the bias, for garnish
1 lemon, cut into wedges, for garnish
1 To tenderize the calamari, place the calamari and buttermilk in a large resealable plastic bag. Seal and massage the bag to ensure the calamari is well coated. Refrigerate for at least 30 minutes but no longer than 1 hour. Drain, rinse, and set aside.
2 Meanwhile, to make the court bouillon, place all the ingredients except the ice in a large stockpot. Add 2 cups cold water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 to 12 minutes. Remove from the heat and add the ice to chill the liquid quickly. Stir when the ice has melted.
3 Place the shrimp, scallops, and calamari in a fine-mesh colander or strainer that fits in the stockpot. Lower the colander into the court bouillon, making sure the seafood is completely submerged. Place the pan over medium heat and slowly heat the bouillon until it is barely simmering and the shrimp has turned pink. Remove from the heat and let the seafood steep in the broth for 5 minutes. Transfer the pot and colander setup to the refrigerator and chill completely, about 1 hour.
4 To prepare the vinaigrette, place all the ingredients in a blender. Puree until the sun-dried tomatoes and garlic are completely broken down and the vinaigrette is emulsified. Taste and adjust the seasoning. Let the vinaigrette sit in “the fridge for at least 5 minutes before using. (The vinaigrette can be stored in an airtight container in the refrigerator for 2 to 3 days.)
5 When you’re ready to make the salad, remove the colander with the seafood from the court bouillon and set aside to drain. Strain the bouillon and discard the solids. Return the bouillon to the stockpot and bring to a boil. Add the couscous and cook until tender, 12 to 14 minutes. Drain thoroughly and spread on a rimmed baking sheet to cool.
6 In a large mixing bowl, combine the arugula, fennel, enough vinaigrette to lightly coat, and salt and pepper to taste; toss gently to combine. Transfer to a large serving dish. To the mixing bowl add the reserved seafood and couscous and enough vinaigrette to coat the pasta evenly, about ¼ cup. Gently toss to combine. Arrange the seafood and couscous on top of the arugula. Garnish with the diced tomato, green onions, lemon wedges, and fennel fronds. Serve.