*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Red bell peppers
    3       tb           Extra virgin olive oil
   10                    Basil leaves
                         Coarse sea salt to taste
    4       c            Organic arugula
    1       t            Garlic puree
                         Cracked white pepper to
    1       ga           Water
    1       c            French green beans
   12       lg           Fresh langoustines
    2       ts           100 yearold balsamic vinegar
   Roast the whole bell peppers over a mesquite grill
   until completely charred and cooked. Remove from grill
   and place in a covered container to allow to steam.
   When the peppers are cool, remove the charred skins
   but do not rinse off the essential oils and juices.
   Remove the seeds and white membranes and discard them.
   Tear the peppers into four lobes and marinate with
   half of the olive oil, all of the basil leaves, and
   coarse sea salt. Reserve at room temperature. Heat one
   tablespoon of olive oil in a heavy sautJ pan. When oil
   is hot, wilt the leaves of arugula and add the garlic
   puree, salt, and pepper. Cool at room temperature and
   reserve. Blanch the trimmed green beans in one gallon
   of boiling salted water for three to four minutes. The
   beans must have texture but not be crispy or al dente.
   Refresh in ice water and remove from ice as soon as
   beans are cooled. Remove the heads from the
   langoustines and remove the shell from the tail,
   leaving the end tail piece on. Always work on ice when
   cleaning sea food, especially crustations. Put a
   toothpick through the langoustine. In a heavy sautJ
   pan, heat one tablespoon of olive oil. Sear the
   langoustines in hot oil until evenly golden brown. Set
   aside in a warm place. The langoustines should cook
   for only one minute total; thirty seconds on each
   side. Presentation: Place a small mound of the wilted
   arugula in a deep, large bowl and place the marinated
   pepper strips on top. Place three langoustines on the
   peppers. Toss the green beans in extra virgin olive
   oil and place as garnish. Drizzle with a few drops of
   the old vinegar and serve hot. Yield: 4 servings
   Recipe By     : CHEF DU JOUR SHOW #CJ9331
   From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
   Oct 1996 14:37:20 Pst
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