Crispy Squid And Stone Crab Salad With Red Pepper Mango Vinaigrette Mint Cilantro And Cherry Peppers Recipes

Steps:

• Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
• Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Steps:

• Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts
• Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole.
• Preheat oven to 325 degrees Fahrenheit
• Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
• Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside.
• Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper.
• On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette.

Steps:

• Fill a small bowl halfway with water and add ice cubes. Add onion slices and let soak for 5 minutes. Drain and pat dry. Transfer to a medium bowl with mango, radishes, and cilantro. Transfer salad mixture to refrigerator and let chill while preparing fish.
• Fill a countertop electric fryer or deep pot 2 inches high with oil and heat to 350 degrees.
• In a shallow dish, mix together flour and cornstarch and season with salt and pepper. Lightly dredge fish in flour mixture, shaking off excess. Working in batches, place the fish into a fryer basket or spider strainer and carefully lower into hot oil. Fry for 2 to 3 minutes, until golden brown and crisp. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
• Remove salad from refrigerator and drizzle with vinaigrette; toss to combine. Arrange on a serving platter and top with fish; serve immediately.

Steps:

• Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
• Cut sides from bell pepper and brush with 1/2 teaspoon oil.
• Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
• Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
• Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
• Top salad with squid and serve with lime wedges.

Steps:

• In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
• Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.