Squid Fried Plantain And Mango Salad With Fresh Mint And Smoked Chile Vinaigrette Recipes

CRISPY SQUID AND CRACKED CONCH SALAD WITH ORANGE-CHIPOTLE VINAIGRETTE

Steps:

• For the Orange-Chipotle Vinaigrette:
• Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly.
• Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
• For the Crispy Squid and Conch Salad:
• Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
• Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
• Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.
• Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.

CORNBREAD SALAD WITH SMOKED CHILE VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.
• Let sit 15 minutes at room temperature before serving.

GRILLED SQUID AND SWEET ONION SALAD WITH ROASTED TOMATOES AND GREEN CHILE VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice.
• Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.
• Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste.
• Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
• Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing.