Jerry Hise, chef at Denverβs The Pig & The Sprout, serves up spicy langoustines with Paulaner Salvator. βThe bock is rich and smooth and well-balanced with a touch of spice and a natural sweetness that really help tie all the flavors together,β he says.
- Blackened Jumbo Langoustines:
- 4 jumbo langoustines
- 2 ounces clarified butter
- blackening spice
- Candied Walnuts:
- 11β4 cup black walnuts
- 2 tablespoons sugar
- 1 tablespoon honey
- Bleu Cheese Grits:
- 11β2 cups shrimp or lobster stock
- 1β2 cup unbleached white grits
- 1β4 cup diced onion
- 1β4 cup unsalted butter
- 2 tablespoons Haystack Mountain Dairy bleu cheese
- salt and pepper to taste
- Paulaner Salvator Double Bock Beer Glaze:
- 1 bottle of Paulaner Double Bock
- 2 tablespoons corn starch
- 1 tablespoon water
- 1 teaspoon brown sugar
Blackened Jumbo Langoustines:
• In a medium cast-iron skillet, heat clarified butter.
• Slice langoustine tails to expose the meat, clean and rub with blackening spice.
• Cook over medium-high heat for 2 minutes on each side until cooked through. Remove the heads and set them aside.
• Heat walnuts and sugar until it is melted, approximately 2 to 3 minutes. Toss evenly to coat, remove from heat and add honey.
• Toss again until evenly coated, then spread out on parchment paper to cool and harden, about 15 to 20 minutes.
Bleu Cheese Grits:
• In a saucepan, sauté onions until translucent and butter is melted. Add grits and sauté another minute or so.
• Add stock and bring to a soft boil. Stir occasionally and reduce heat to a light simmer.
• Let cook for 20 minutes or until grits are tender, and fold in bleu cheese. Season with salt and pepper to taste.
Paulaner Double Bock Beer Glaze:
• Pour the beer into a saucepan and bring to a soft boil.
• Let simmer, then add brown sugar and slurry (water and corn starch, well-blended).
• Let cook until mixture thickens and starch flavor disappears.
• Plate the bleu cheese grits topped with blackened langoustines, candied walnuts and beer glaze.