Shrimp Terrine With Cucumber Whipped Grapefruit And Avocado Puree Recipes

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BARBECUE MARLIN WITH SPICY YELLOW RICE WITH RED BEANS, AND AVOCADO PUREE



Barbecue Marlin with Spicy Yellow Rice with Red Beans, and Avocado Puree image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

2 tablespoons ancho chile powder
2 teaspoons sugar
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground pepper
4 (7-ounce) marlin fillets
2 tablespoons olive oil
1 jar barbecue sauce
Spicy Yellow Rice with Red Beans, recipe follows
Avocado Puree, recipe follows
2 tablespoons olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons ancho chile powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cups long grain rice
4 cups water
Pinch saffron, toasted and crumbled
Salt
1 1/2 cup cooked red beans
1/4 cup thinly sliced green onions
2 ripe avacodo, peeled, pitted, and coarsely chopped
3 tablespoons fresh lime juice
1 tablespoon honey
3 tablespoons chopped cilantro
Salt and pepper

Steps:

  • Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl. Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture. Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm. In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans. Place a marlin fillet on top of the rice at an angle. On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree.
  • Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes. Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender. Fold in the beans and green onions and re-season.
  • Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste.

CUCUMBER TERRINE



Cucumber Terrine image

Provided by Molly O'Neill

Categories     project, appetizer

Time 3h

Yield 8 servings

Number Of Ingredients 9

9 baby shrimp
1 tablespoon kosher salt
2 teaspoons celery seed
10 pink peppercorns
6 1/2 tablespoons fresh lime juice
2 pounds Kirby cucumbers, peeled, seeded and sliced lengthwise in paper-thin strips
2 large cucumbers
3 tablespoons chives, sliced thin
2 packets plus 1 teaspoon plain gelatin

Steps:

  • Boil the shrimp for 5 minutes, drain and immerse in cold water. Remove their shells, devein and slice them in half lengthwise. Put the salt, celery seed, pink peppercorns and 4 tablespoons of the lime juice in a bowl and add the Kirby cucumbers. Mix well and allow them to macerate for 2 hours. Strain.
  • Juice the large cucumbers in a juice extractor, and scald 1/2 cup of the juice over high heat. Meanwhile, add the remaining 2 1/2 tablespoons lime juice and the chives to the cucumber juice that wasn't heated. Stir. Sprinkle the gelatin on top and allow to moisten. Add the heated juice and stir until dissolved, about 2 minutes.
  • Spray the bottom and sides of a 9-by-3-by-3-inch terrine with nonstick vegetable coating. Make a line down the center of the terrine with the shrimp. Spread about a fifth of the sliced Kirbys on top of the shrimp. Cover this layer with some of the gelatin. Refrigerate until set, about 30 minutes. Spread another fifth of the cucumbers on top, cover with some more gelatin and refrigerate until set. Repeat with the remaining 3 layers. When set, unmold onto a serving plate and slice.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 493 milligrams, Sugar 3 grams, TransFat 0 grams

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