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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Janos' Lobster Relleno w/Champagne Sauce & Fennel Salad   
    Categories: Seafood, Vegetables, Dairy, Wine, Chilies   
         Yield: 4 servings   
       
   MMMMM------------------------FENNEL SALAD-----------------------------   
         1    Baby fennel bulb; diced   
       1/2 c  Chopped onion)   
       1/2    Fennel frond; minced   
         2 tb Aioli   
         1    Lemon; juiced   
              Salt & ground pepper   
      
   MMMMM----------------------CHAMPAGNE SAUCE---------------------------   
         1 c  Lobster stock   
         2 c  Brut champagne   
         2    Shallots; chopped   
         2 cl Garlic; chopped   
         2 c  Heavy (whipping) cream   
      
   MMMMM--------------------------RELLENOS-------------------------------   
         4    Lobsters; cooked, meat   
              - removed; meat from 4 claws   
              - reserved intact   
         3    Scallions; chopped   
       1/2 c  Black beans; rinsed   
       1/2 ts Chipotle pepper; chopped   
         3 oz Queso blanco or grated jack   
              - cheese   
         3 oz Cream cheese; softened   
         4    Anaheim chilies; roasted,   
              - peeled, seeded   
         2    Anaheim chilies; raw   
      
   MMMMM------------------------BEER BATTER-----------------------------   
     1 1/4 c  All-purpose flour   
         2    Egg yolks   
        12 oz Beer   
         6    Egg whites; beaten to soft   
              - peaks   
              Salt & fresh ground pepper   
         1 c  All-purpose flour   
       1/2 c  Clarified butter; for   
              - frying   
         4    Fennel fronds   
       
     TO PREPARE THE SALAD: Toss the fennel and red onion   
     together. Mix the minced fennel with the aioli and lemon   
     juice; toss this dressing with the fennel and red onion.   
     Season with salt and pepper. Chill until ready to use.   
        
     TO PREPARE THE SAUCE: Combine the champagne, lobster   
     stock, shallots, and garlic in a saute pan or skillet   
     and cook over medium-high heat until reduced to 1/2 cup   
     liquid. Add the cream, reduce the heat to medium, and   
     reduce the mixture again until only 1-1/2 cups of liquid   
     remain. Strain through a fine-meshed sieve. Keep warm.   
        
     TO PREPARE THE RELLENOS: Set aside the reserved claw   
     meat. Roughly chop the remaining lobster meat and mix   
     with the scallions, black beans, chipotles, and garlic.   
     Blend the queso blanco and cream cheese together. Fold   
     the lobster mixture into the cheeses. Stuff the roasted   
     chilies with the lobster mixture.   
        
     TO MAKE THE BATTER: Put the flour in a bowl and make a   
     crater in the center. Add the egg yolks and beer. With a   
     whisk or a mixer with a whisk attachment, beat the   
     mixture together, whisking enough to begin developing   
     the gluten in the flour; the batter will become slightly   
     elastic. Gently fold in one-third of the egg whites and   
     blend until smooth, then fold in the remaining egg   
     whites. Season with salt and pepper to taste.   
        
     TO FINISH THE RELLENOS: Set the oven @ 425°F/218°C. Put   
     the flour in a shallow dish. Heat the butter in a large   
     ovenproof saute pan or skillet over medium-high heat.   
     Roll the rellenos in the flour, then dip in the batter.   
     Fry until golden on all sides, basting with the hot   
     butter. Do not let the rellenos touch in the pan; cook   
     in batches if necessary. When the rellenos are puffed   
     and lightly browned, put them back in the pan and place   
     in the oven for 2 to 4 minutes, until the cheese begins   
     to melt.   
        
     TO SERVE: Place a 1-1/2" ring mold on each of four oval   
     serving plates. Pack with fennel salad, then lift the   
     molds. Spoon sauce around the plates. With a large   
     slotted spatula, place a relleno on each plate. Lay one   
     of the reserved lobster claws against the fennel salad   
     on each plate. Garnish with fennel fronds.   
        
     Chef Janos Wilder   
        
     RECIPE FROM: https://greatchefs.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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