| |
|
What You Need:
(To Serve: 6)
|
|
|
1 cup fresh corn kernels, cut from 2 ears of corn, or 1 cup thoroughly defrosted frozen corn kernels
2 medium tomatoes, peeled, seeded and coarsely chopped(see salsa cruda), or substitute 2/3 cup chopped, drained, canned Italian plum tomatoes
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon coarsely chopped fresh coriander (cilantro)
¼ teaspoon finely chopped, seeded fresh hot chili
½ teaspoon salt
Freshly ground black pepper
THE SAUCE
1 whole egg (or 2 egg yolks)
1 cup olive oil
¼ cup lemon juice
1 teaspoon tomato paste
½ teaspoon finely chopped, seeded fresh hot chili
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon white pepper
3 cups cooked long-grain rice, cooled to room temperature (made from 1 cup uncooked rice)
THE SEAFOOD
2 or 3 small live lobsters, boiled, cut in half and cooled;
OR 3 pounds live crabs boiled and cooled;
OR 3 pounds shrimp, boiled, shelled and cooled;
OR a combination of lobster, crab and shrimp
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a small saucepan, bring 1 quart of water to a boil over high heat. Drop in the corn kernels, return to a boil, and cook, uncovered, for 3 minutes, stirring frequently. Drain the corn thoroughly and return it to the saucepan.
|
2. Stir in the tomatoes, vinegar, 2 tablespoons of olive oil, the coriander, ¼ teaspoon of fresh chili, ½ teaspoon of salt and a few grindings of pepper; let the mixture rest at room temperature for 1 hour.
|
|
THE SAUCE:
|
1. Drop the whole egg into the jar of a blender, cover the jar, and blend at high speed until the egg is thick and creamy. Without stopping the machine, remove the cover and gradually pour in 1 cup of olive oil in a slow stream.
|
2. When the sauce is very thick, add the lemon juice, tomato paste, ½ teaspoon of fresh chili, mustard, ½ teaspoon of salt and white pepper, and blend for 5 seconds.
|
3. To make the sauce by hand, warm a large mixing bowl in hot water, dry it quickly but thoroughly, and drop in the egg yolks. With a wire whisk or a rotary or electric beater, beat the yolks vigorously for about 2 minutes, or until they thicken and cling to the whisk or beater.
|
4. Add a teaspoon of the lemon juice and the dry mustard, salt and white pepper. Then beat in the oil, ½ teaspoon at a time; make sure each addition is absorbed before adding more.
|
5. By the time ½ cup of oil has been beaten in, the sauce should be like very thick cream. Add the rest of the oil by teaspoonfuls, beating constantly. Beat in the remaining lemon juice, and the tomato paste and chopped chili.
|
|
THE SEAFOOD:
|
1. To assemble, combine the reserved corn mixture and the cooled rice and heap them in a mound in the center of a large platter.
|
2. Arrange the cold seafood attractively on or around the rice, and serve the sauce separately in a small bowl.
|
|
|
|
|
