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Receta de almejas horneadas

Necesitará una Caja China, la caja asadora generalmente utilizada para lechones. También necesitará una bolsa de 8 kg de carbón, líquido inflamable y un encendedor, periódico y un cubo de 15 -19 cm3.

A continuación, tendrá que reunir sus mariscos y acompañamientos. Los mariscos y algas marinas se pueden pedir en Santa Rosa Seafood o su pescadería favorita.

Langosta horneada en la playa

Rinde para 6 porciones:

  • 6 langostas frescas de 1 ,5 libras cada una
  • 36 almejas littleneck
  • 24 camarones grandes (con cabeza si es posible)
  • 0,9 kg de salchicha linguica, cortada en trozos de 2 pulgadas
  • 0,9 kg de papas pequeñas
  • 6 mazorcas de maíz sin desmenuzar
  • 6 puerros medianos, sin picos
  • 0,9 kg de algas marinas
  • buen aceite de oliva extra virgen
  • sal marina
  • salsa Romesco (ver abajo)
  • mantequilla de ajo (ver abajo)
  • pan

Empezando:
Antes de salir para la playa o su patio trasero, precocine las papas en un poco de agua salada. Coloque la mantequilla de ajo en un jarrón que se pueda colocar cerca del fuego; es necesario para derretir la mantequilla.

Haga 2 paquetes de papel aluminio que contengan porciones iguales de todo: almejas, camarones, papas y trozos de la salchicha linguica. Rocíelo todo con aceite de oliva y un poco de sal. Luego envuélvalo bien.

Encender la caja: cuando llegue a la playa, llene su cubo con agua de mar. Luego, coloque el maíz y los puerros en el agua, para dejarlos remojando aproximadamente media hora.

Coloque las algas también. Coloque la bolsa entera de carbón en la tapa superior de la Caja China y préndalo. Cuando el carbón esté listo, espárzalo uniformemente por la parte superior. Levante la tapa de la caja y coloque todas las algas adentro como base para preparar los mariscos. Agregue los paquetes de papel aluminio y coloque las langostas vivas encima de las algas marinas. Cierre la tapa.

Los paquetes y langostas deben tomar de unos 45 minutos a una hora para estar listos.

Después de remojarlos, coloque los puerros empapados y el maíz directamente sobre las brasas, hasta que el maíz este tostado y los puerros se vean completamente ennegrecidos, aproximadamente unos 20 minutos. Retire el maíz para cocinarlo ligeramente. Tome los puerros y envuélvalos en varias capas del papel para prepararlos a vapor. Cuando los puerros se han enfriado, desenrolle el papel y pele las capas ennegrecidas para revelar su tierno interior. Cuando el maíz este frío, quítele la cáscara. Mantenga el maíz y los puerros calientes dentro del papel aluminio, al lado del fuego, mientras los mariscos terminan de cocinarse.

Después de los 45 minutos revise los mariscos. Las langostas deberían ser de color rojo brillante y las almejas deberían estar todas abiertas. Si no, déjelas cocinarse más.

Cuando estén listos, retire todos los mariscos y colóquelos sobre la mesa, junto con el maíz y los puerros.

Recomendamos comer los puerros, patatas y maíz con el romesco y sumergir los mariscos en la mantequilla de ajo.

Cuando haya terminado de devorarlas, envuelva todas las conchas en el papel periódico y bótelas. A continuación, ¡salte al mar para limpiarse!

La mantequilla de ajo de Will:
Da para aproximadamente 2 tazas y media

  • 0,5 kg de mantequilla sin sal, suavizada
  • 2 cucharadas de ajo fresco picado
  • 1 cucharada de chalotes picados
  • 1 cucharada de sal kosher
  • 1 ½ cucharadita de jugo de limón
  • 2 cucharadas de perejil picado

Coloque la mantequilla blanda en un mezclador. Agregue el ajo, los chalotes, la sal y el jugo de limón. Mezcle a velocidad media hasta que la mantequilla sea casi de color blanco y tenga la consistencia de merengue. Batiendo un montón de aire en la mantequilla le dará una consistencia cremosa cuando se derrita.

Agregue el perejil picado y mezcle hasta que se incorpore. Puede almacenar mantequilla en bolsas en el congelador y llevarla a una temperatura ambiente cuando sea necesario. Derrítala para utilizarla como un aderezo para los mariscos o colóquela en cualquier carne asada para intensificar el sabor.

Puede encontrar pimientos harissa y piquillo en las tiendas tales como Oliver y Pacific Market.

Salsa Romesco:
Da para aproximadamente 2 tazas

  • 8 pimientos piquillo enlatados
  • 1/3 taza de avellanas tostadas
  • 1/3 taza de almendras enteras tostadas
  • ¾ taza de ajo tostado, puré
  • ½ taza de hojas de albahaca
  • 4 filetes de anchoa
  • 2 cucharadas de vinagre de jerez
  • ½ taza de aceite de oliva extra virgen
  • 1 cucharada de harissa (salsa picante de Túnez)

Coloque todos los ingredientes en el procesador de alimentos y mezcle hasta que tenga la consistencia del pesto. Sazone con sal. Utilícela como aderezo para verduras al vapor, salsa para los mariscos o para untar a los sándwiches. Guárdela en el refrigerador. También puede congelarla.

Receta del The Press Democrat


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