Charred Squid And Conch Buljol With Soused Green Figs And Tomato Chokha Coulis Recipes

Steps:

• 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.
• Make conch buljol
• Place conch in colander and scald by pouring boiling water over. Drain and place in medium, nonreactive bowl. Immediately stir in remaining ingredients and refrigerate until ready to use. Allow to marinate at least 1 hour before serving.
• Make squid
• Cut squid tubes in half lengthwise to form 2 rectangles. Score inside of each lengthwise with sharp knife, making parallel shallow cuts close together. In medium, nonreactive bowl, combine squid, olive oil, chiles, and garlic and refrigerate until ready to use, at least 1 hour.
• Marinate green figs
• Drain bananas and mash. In medium, nonreactive bowl, stir together bananas with remaining ingredients. Mix well, then refrigerate until ready to use, at least 1 hour.
• Make tomato coulis
• Preheat grill to high. Grill tomatoes until blistered and slightly charred, about 6 minutes. (Alternatively, broil approximately 15 minutes.) Cool, then remove blackened skin, cut tomatoes into quarters, and remove seeds.
• In blender or food processor, pur&eauce;e tomatoes, garlic, and chile. Stir in shado beni, onion, olive oil, salt, and pepper. Refrigerate until ready to use.
• Assemble dish
• Preheat grill to high. Remove squid from marinade and sprinkle with salt and pepper. Grill just until opaque, about 1 minute per side. (Alternatively, broil several minutes per side.)
• Divide mashed bananas among 8 plates; top each mound with 1/8 of conch. (Alternatively, use 4-inch ring mold to shape bananas and conch into neat circle on each plate. Remove mold.) Spoon 1/8 of tomato coulis around each mound, and top each with 4 to 5 pieces squid.

Steps:

• Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
• Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
• Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
• Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
• Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
• Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

Steps:

• Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
• Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
• Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
• Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
• Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
• Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.