Cut kernels from cobs; turn into mixing bowl. Add remaining ingredients and mix well. Season to taste with salt and pepper; set aside.
Remove casing from chorizo; dice and sauté. Turn into bowl of food processor fitted with steel blade and purée. Add garlic and process until smooth. Add aïoli and vinegar; continue to process until well mixed. Strain through a fine sieve. Season to taste with salt and pepper; set aside.
Salt Cod Espuma
Combine all ingredients in pot. Heat very slowly to simmer, and cook until everything is soft. Purée; then strain through fine sieve. Keep warm.
Raisin Poached Shrimp
Peel and devein shrimp, reserving shells; set shrimp aside. Place shells in large pot; add raisin paste, garlic and lemon peel. Stir in sauces and beer; heat to boil and cook 30 minutes.
Strain and discard solids from shrimp sauce. Return liquid to pan and bring to boil. Whisk in cold butter. Reduce heat; add shrimp and poach gently for about 4 minutes.
Meanwhile, in medium sautépan, heat oil and sauté kale; season to taste with salt and pepper. Add raisins and sauté 2 minutes more. Stir in raisin juice concentrate and sauté for 30 seconds. Keep warm.
Divide and spoon warm Espuma onto 12 plates. Divide and arrange Wilted Kale on top. Arrange 4 shrimp on each. Divide and sprinkle Corn Relish onto each plate. Garnish with Chorizo Emulsion and frisee on top.
Note: Red Hot® Original Cayenne Pepper Sauce preferred.
Nutrition Facts Per Serving
(53% from fat);
Total Fat 47g
trans 0g );
(Dietary Fiber 4g;