*  Exported from  MasterCook  *
 Recipe By     : CHEF DU JOUR SHOW #CJ9331
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    red bell peppers
    3      tablespoons   extra virgin olive oil
   10                    basil leaves
                         Coarse sea salt to taste
    4      cups          organic arugula
    1      teaspoon      garlic puree
                         Cracked white pepper to taste
    1      gallon        water
    1      cup           french green beans
   12      large         fresh langoustines
    2      teaspoons      -- Ç
  100                    year old 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. 
 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
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