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Red Chile-Crusted Sea Bass W/clam/mussel/calamari Risotto 2/



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Red Chile-Crusted Sea Bass W/clam/mussel/calamari Risotto 2/

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Red Chili Beef, New Mexico Style - James Mcnair
Categories: None
Yield: 12 Servings

3 lb Round steak; trimmed of all
-fat
12 lg Dried New Mexico chilis
1 c Onion; coarsely chopped
8 Cloves garlic; peeled
Salt

Preheat an oven to400°.

Quickly rinse the beef under running cold water and pat dry with paper
towels. Cut into 1/2-inch cubes. Reserve.

Discard the stems from the chilis. Split open and remove seeds and
membranes, if desired. (That's where much of the heat is stored.) Mist the
chilis with water and lay them on a baking sheet. Roast in the oven for
about 5 minutes.

Place half of the chilis and about 3 inches of water in a food processor or
blender and puree until fairly smooth, adding more water if needed.
Transfer to a saucepan. Blend the remaining chilis in the same way. Combine
the onion and garlic in the food processor, chop finely, and add to the
chilis.

Add the reserved beef to the chili mixture and bring to a boil over medium-
high heat. Cover, reduce the heat to low, and simmer, stirring
occasionally, until the beef is very tender, about 30 minutes. Season to
taste with salt.

Serves 12.

NOTES : use pasilla or ancho chilis for this "I enjoy this chili spooned
over stacked or rolled cheese filled enchiladas made with blue-cornmeal
tortillas. It is also good served in bowls and accompanied with tortillas,
chips, or corn bread made from the blue cornmeal unique to Southwest
pueblos."

Ingredients:

Heat 2 TBSP olive oil in a heavy-bottomed saucepan. Add shallots and sweat
until just soft (abt. 1 min.); stir in Arborio rice. After 2 min., add 1/4
cup reserved fish stock; stir until incorporated. Continue adding fish
stock in 1/4 cup increments, stirring and simmering until rice is al dente.
Remove from direct heat. Stir in cheese and keep warm.

Heat 1 TBSP olive oil in saute pan over medium heat. Add calamari and
saute just until tender (abt. 2 min.). Reserve.

Fold reserved clams, mussels, and calamari into risotto. Add herbs and
keep warm.

Heat 1/4 cup olive oil in a skillet over medium heat. Add sea bass fillets
and saute just until done. Keep warm.

To serve, spoon risotto in the center of a large warm plate. Ladle
blackened tomato/chipotle sauce around. Top each with a sea bass fillet.

To scale up: scale up in direct proportion.

Recipe By : and...Blackened Tomato/Chipotle Sauce

Posted to CHILE-HEADS DIGEST V3 #164

Date: Wed, 20 Nov 1996 19:25:45 -0600

From: "Dead.Can.Dance" <rael@ebicom.net>

NOTES : frm. Food Arts/May/95 rec. frm. Exec. Chef Mark Kiffin, Coyote
Cafe, Santa Fe and Las Vegas

Serves:

4 Servings

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