विवरण
Ingredients
2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
2 red peppers, rough chopped
2 medium yellow onions, roughly chopped
2 cucumbers, peeled and roughly chopped
4 stalks celery, roughly chopped
1/4 cup minced shallots
2 tablespoons minced garlic
2 tablespoons grated fresh horseradish
1/4 cup chopped fresh cilantro
2 cups V-8 juice
1/2 cup to 1 cup Absolute Pepper Vodka
2 tablespoons Worcestershire sauce
Juice of 4 lemons
Dash of Liquid Crab Boil
Cayenne
Salt and pepper
1/4 cup brunoise carrots
1/4 cup brunoise parsnips
1/4 cup brunoise red onions
1/4 cup brunoise red peppers
1/4 cup brunoise celery
1/4 cup brunoise cucumbers
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)
1 pound medium shrimp, peeled, tail-off, and cooked
1 pound lump crab meat, picked for cartilage
1 pound lobster meat, cooked and diced
1 cup fresh herb salad
In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
Fresh Herb Salad
Ingredients
1/4 cup fresh purslane, washed and patted dry
1/4 cup fresh chervil sprigs, washed and patted dry
1/4 cup lovage leaves, washed and patted dry
1/4 cup tarragon leaves, washed and patted dry
1/4 cup viola flowers, washed and patted dry
1/4 cup small basil leaves, washed and patted dry
1/4 cup snipped chives
Drizzle of extra virgin olive oil
Salt
Freshly ground black pepper
Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immediately.
Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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