Recipes

Chef Julio Genao's Langoustine Dinner

Chef Julio Genao's Langoustine Dinner
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Chef Julio Genao of Casa Nonna is knwon for releasing an item every season that features a signature item of Italian culture like Casa Nonna's Truffle Pizza, but this season, he chose to utilize the Langoustine. This delicate crustacean packs all the taste of lobster, and a little something extra. Chef Julio sat down and gave The Daily Meal some of his recipes for the summer so that you can also prepare a Langoustine dinner at your own home, as well as going to Casa Nonna and trying Chef Julio's extensive menu created for these shellfish.  
Servings
2
servings
Ingredients
  • 1 lb frozen langoustines
  • 2 tablespoon olive oil
  • 1 tablespoon butter, melted
  • sea salt, to taste
  • lemon wedges, for garnish
  • 1 eggplant, medium size, medium-diced
  • 2 idaho potatoes, peeled and medium-diced
  • 1 red bell pepper, medium-diced
  • 1 medium-sized zucchini, medium-diced
  • 1 small white onion, medium-diced
  • 1 large carrot, medium-diced
  • 3 cloves garlic, minced
  • 1 teaspoon finely minced mint
  • 1 teaspoon chopped parsley
  • 1 tomato, cut into thin strips
  • salt, to taste
  • pepper, to taste
  • pinch of crushed red pepper
  • olive oil, as needed
  • 1 bunch parsley
  • 1/2 bunch cilantro
  • 1/2 bunch basil
  • 2 cup extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 1 jalapeño, finely diced
  • 2 tablespoon sea salt, plus more for seasoning
  • dash of lemon juice
Directions
  1. Split each of the langoustines in half lengthwise and season liberally with sea salt and olive oil.
  2. Preheat a grill to high. Place the langoustines, shell-side up, on the hottest spot of the grill for 2 minutes, then move them to a side with lower heat to finish cooking for another 5-6 minutes.
  3. Serve the grilled langoustines alongside the melted butter and lemon wedges.
  4. Preheat the oven to 400 degrees.
  5. Salt the eggplant heavily and let it drain on a few paper towels for about 1 hour. When moist of its liquid has been extracted, heat a few tablespoons of olive oil in a pan over high-heat and fry the eggplant until golden brown, then set aside.
  6. Place the rest of the vegetables and garlic in a large mixing bowl as toss with 2 tablespoons of olive oil. Season with salt and pepper to taste and place in a large roasting pan.
  7. Roast in the oven until all of the vegetables are cooked through and golden brown, about 40 minutes. Before serving, add in the fried eggplant and finish with the herbs, crushed red pepper, and salt and pepper for seasoning.
  8. Prepare an ice bath in a large bowl. Bring a large pot of salted water to a roiling boil and blanch the herbs for 30 seconds, then shock them in the ice bath. When cool, dry them well with a paper towel and give them a rough chop.
  9. In the bowl of a food processor, add the chopped herbs with the olive oil and process until blended. Next add the garlic and jalapeño, and continue to process until well-incorporated. Season the salsa with salt and a dash of lemon juice before serving.
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