"Stacy Ventura"
Grilled Guajillo Chile Glazed Prawns with Charred Corn Relish & Creamy Edam Polenta
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Grilled Guajillo Chile Glazed Prawns with Charred Corn Relish & Creamy Edam Polenta

Christian Ojeda, Calistoga Ranch / April 2012

For 4 servings

Guajillo chile glaze:
• 2 Tbsps. oil
• 2 shallots, thinly sliced
• 2 cloves garlic, crushed
• 10 guajillo chile seeds
• 1 sprig oregano
• 1 sprig cilantro
• 1 sprig thyme
• 10 coriander seeds
• 10 whole black peppercorns
• 1 cup honey
• 3 cups orange juice, freshly squeezed
• 2 qts. chicken stock
• 1 1/2 cups ketchup

Heat oil in a skillet set over medium-high heat; add shallots, garlic, and chile seeds; cook until softened; tie oregano, cilantro, thyme, coriander seeds, and peppercorns in cheesecloth with kitchen twine; add to pan; add honey; cook, stirring occasionally, until honey caramelizes; add juice; bring to a boil; reduce by 50 percent; add stock; cook, stirring, 20 minutes; stir in ketchup; cook 5 minutes; remove sachet; remove glaze from heat; place in a blender; blend until smooth; reserve.

Charred corn relish:
• 2 ears corn, shucked
• 1 poblano chile
• 1/2 red onion, thinly sliced
• 1 tsp. cilantro, chopped
• 1 lemon, juiced
• 2 Tbsps. olive oil
• salt
• black pepper, freshly ground

  1. Heat a grill to high.

  2. Grill corn, turning occasionally, until kernels are blackened; remove from grill; place on cutting board; cut kernels from cob; reserve.

  3. Grill poblano, turning occasionally, until blistered all over; remove from grill; place in small bowl; cover with plastic wrap; let sweat 5 minutes; remove skin and seeds; cut into small dice; reserve.

  4. Toss roasted corn kernels, poblano, onion, cilantro, juice, and oil in large bowl; season; reserve.

Assembly:
• 4 cups vegetable stock
• 1 cup yellow corn polenta
• 1/4 lb. Edam
• salt
• white pepper, freshly ground
• 1 Tbsp. unsalted butter
• 12 jumbo prawns, peeled and deveined
• radish, cut into fine julienne (for garnishing)
• micro cilantro leaves (for garnishing)

  1. Bring stock to a boil in large saucepan; gradually add polenta, whisking constantly; reduce heat to medium-high; cook, stirring constantly, until polenta has softened, liquid has been absorbed, and mixture is smooth and creamy; stir in cheese; cook, stirring, until melted; season; stir in butter; remove polenta from heat; reserve (keep warm).

  2. Heat grill to high.

  3. Brush prawns with chile glaze; grill until opaque and just cooked through; remove from grill; place on a platter; reserve (keep warm).

  4. To serve, place a dollop of creamy polenta in center of each plate; stack 3 prawns on each plate, placing a little polenta between each prawn to hold stack together; spoon relish around polenta and on top of prawns; spoon glaze over prawns to coat; drizzle glaze around plate; garnish with radish and cilantro.

What to drink: Brown Estate Chardonnay Napa Valley 2008