Fire Roasted Prawns With Habanero And Toasted Garlic Vinaigrette Recipes

GRILLED PRAWNS WITH HABANERO-TOASTED GARLIC VINAIGRETTE

Steps:

• Heat the grill to high or heat a grill pan over high heat.
• Toss prawns in the oil and season with salt and pepper. Grill for 2 minutes on each side or until just cooked through. Remove from the grill and immediately drizzle with the vinaigrette. Serve 5 prawns per person and garnish with thyme sprigs.
• Habanero-Toasted Garlic Vinaigrette:
• Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garlic, season with salt and cook until golden brown on both sides.
• Transfer garlic to a blender and add the vinegar, habanero, and honey and blend until smooth. With the motor running, slowly add the 1/2 cup oil and blend until emulsified.

ROASTED-GARLIC VINAIGRETTE

Steps:

• Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.

ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat the oven to 350°F
• Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
• Place the bulb in an ovenproof dish and drizzle with olive oil.
• Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
• Let cool.
• When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
• Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
• Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
• If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.
• Adjust the salt and pepper to taste.

FIRE ROASTED PRAWNS WITH HABANERO AND TOASTED GARLIC VINAIGRETTE

Steps:

• Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown. Remove the garlic from the oil and place in a blender. Reserve the oil and let cool slightly.
• Add the habañero, lime juice, water and honey to the garlic in the blender and blend until smooth. With the motor running, slowly add 1/2 cup of the garlic-infused oil and blend until emulsified. Add the cilantro and blend for 5 seconds. Season with salt and pepper to taste.
• Cook the prawns. Heat the grill to high. Brush the prawns with olive oil and season with salt and pepper. Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through. Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.

ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat the oven to 400°F.
• Cut the head of garlic in half cross-wise and place it cut side up on a sheet of foil. Drizzle it with olive oil and sprinkle it with salt. Fold the foil up and around the halves of garlic, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Let the garlic cool slightly in the foil.
• Squeeze the garlic cloves out of their skins into a blender. Add the parsley and balsamic vinegar and pulse together until blended. Drizzle the extra-virgin olive oil into the blender while the machine is running. Add the sugar, 1/2 teaspoon salt, and pepper and blend until incorporated.

ROASTED GARLIC VINAIGRETTE

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

ROASTED-GARLIC VINAIGRETTE

Steps:

• Preheat the oven to 375°F. Slice the tops off the garlic so the cloves are exposed. Place the heads in a baking dish and drizzle with olive oil. Cover the pan with foil and roast until the garlic is golden brown and fragrant, 20 to 25 minutes. Remove the garlic from the oven. Cool briefly before squeezing the cloves out of their skins into the bowl of a blender. Combine the vinegar and mustard, blending until smooth. With the machine running, slowly drizzle in 3/4 cup olive oil. Keep the blender running and season with salt and pepper.