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

Ingredients

  • 3 scallions
  • ¼ cup red bell pepper
  • 1 clove garlic
  • 1 ½ teaspoons olive oil
  • 2 tablespoons red onion
  • 1 ½ teaspoons onion
  • ½ small red onion
  • + 28 more ingredients
    • 1 pimiento pepper
    • ½ scallion
    • ¼ cup fresh lime juice
    • 2 ounces frozen or fresh conch
    • 12 squid tentacles
    • 1 freshly ground black pepper
    • ¼ cup green bell pepper
    • ¼ cup extra-virgin olive oil
    • ½ teaspoon fresh shado beni
    • ½ teaspoon freshly ground black pepper
    • ½ clove garlic
    • ¼ cup yellow bell pepper
    • ½ celery stalk
    • ¼ Scotch bonnet chile
    • 2 dried red cayenne chiles
    • 2 ½ medium beefsteak tomatoes
    • 2 tablespoons fresh lime juice
    • 2 tablespoons extra-virgin olive oil
    • ¼ cup olive oil
    • ¼ Scotch bonnet chile
    • ½ teaspoon salt
    • 12 squid tubes
    • 1 freshly ground black pepper
    • ¼ teaspoon salt
    • 1/8 teaspoon salt
    • 2 tablespoons fresh cilantro
    • 2 cloves garlic
    • 2 small green bananas

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. Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonreactive bowl. Immediately stir in remaining i...

View full recipe at Epicurious

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