Corn Relish

Cut kernels from cobs; turn into mixing bowl. Add remaining ingredients and mix well. Season to taste with salt and pepper; set aside.

Chorizo Emulsion

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.

Wilted Kale

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.

To Serve

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.

Ingredients

Corn Relish

  • 2 ears fresh sweet corn, roasted
  • 2 Tablespoons California raisins
  • 1/2 Cup aïoli
  • Juice of 2 limes
  • 2 Tablespoons chopped fresh parsley
  • 1/4 Teaspoon cayenne
  • Salt and pepper; to taste

Procedure

Chorizo Emulsion

  • 1 link chorizo (about 2 ounces)
  • 1 clove garlic, minced
  • 1 Cup aïoli
  • 1 Tablespoon red wine vinegar
  • Salt and pepper; to taste

Salt Cod Espuma

  • 1 large russet potato, peeled and cooked
  • 2 Cups heavy cream
  • 1 Pound salt cod, soaked
  • 2 peppercorns
  • 4 cloves garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh parsley
  • 1 bay leaf

Raisin Poached Shrimp

  • 48 shrimp
  • 2 Cups California raisin paste*
  • 4 cloves garlic
  • Peel of 1 lemon
  • 1 Cup Worcestershire sauce
  • 1 Cup hot pepper sauce
  • 1 (12-ounce) bottle of beer
  • 4 Tablespoons cold butter

Wilted Kale

  • 2 Tablespoons olive oil
  • 2 Cups chopped fresh kale
  • 1/2 Cup California golden raisins
  • 1 fluid ounce California raisin juice concentrate*
  • Sprigs of frisee; for garnish

Nutrition Facts Per Serving

Calories 760 (Calories from Fat 53%); Total Fat 47 ( Saturated Fat 16; Trans Fat 0; ); Cholesterol 170; Sodium 3210; Potassium 1508; Total Carbohydrate 57; Dietary Fiber 4; Sugars 42; Protein 33; Calcium 180; Iron 5;

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Raisins contain 9% of the daily value for potassium.