Charred Squid and Conch Buljol with "Soused" Green Figs and Tomato Chokha Coulis

Ingredients

  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • Pinch freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 ½ teaspoons olive oil
  • 1 ½ teaspoons diced onion
  • ½ teaspoon chopped fresh shado beni (See Tips, below)
  • + 27 more ingredients
    • ¼ Scotch bonnet chile, seeded and minced (wear rubber gloves)
    • 1 clove garlic, minced
    • 2 ½ medium beefsteak tomatoes
    • Pinch freshly ground black pepper
    • ¼ teaspoon salt
    • ¼ cup fresh lime juice
    • 2 cloves garlic, mashed to paste with mortar and pestle
    • 3 scallions (white and green parts), chopped
    • ½ small red onion, diced (about 6 tablespoons)
    • ½ clove garlic, mashed to paste with mortar and pestle
    • ¼ cup olive oil
    • 12 each squid tubes and tentacles
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons fresh lime juice
    • 2 tablespoons chopped fresh cilantro
    • ½ scallion (green and white parts), finely chopped
    • ¼ Scotch bonnet chile, seeded and minced (wear rubber gloves)
    • 1 pimiento pepper, seeded and diced
    • ¼ cup diced green bell pepper
    • ¼ cup diced yellow bell pepper
    • ¼ cup diced red bell pepper
    • ½ celery stalk, diced
    • 2 tablespoons diced red onion
    • 2 ounces frozen or fresh, cleaned conch, finely diced (about ½ cup) (see Tips, below)
    • 2 small green bananas, peeled and cut into small chunks
    • ¼ cup extra virgin olive oil
    • 2 dried red cayenne chiles, minced

1. Cook green figs In medium saucepan, combine banana chunks and enough cold water to cover by 1/2 inch. Set over high heat, bring to boil, lower heat, and simmer 30 minutes. 2. Make conch buljol Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonrea...

View full recipe at SpringPad

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