CHARRED SQUID AND CONCH BULJOL WITH "SOUSED" GREEN FIGS AND TOMATO CHOKHA COULIS
Provided by Khalid Mohammed
Categories Salad Herb Tomato Breakfast Lime Fig Banana Squid Bell Pepper Hot Pepper Grill/Barbecue Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 40
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.
SALTFISH BULJOL (TRINIDAD)
A shredded salt cod and vegetable salad. Buljol is a corruption of the French brûle gueule, which means "burn mouth". A popular dish in Trinidad and indeeed throughout the Caribbean. Serve with Recipe #194158
Provided by WizzyTheStick
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Break fish in pieces and place in saucepan with water and boil 10-15 minutes Drain.
- Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.
- Shred fish with your fingers.
- Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes.
- Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture.
- Serve with , coconut bake or other hearty bread and sliced avocado pear.
Nutrition Facts : Calories 235.9, Fat 8.2, SaturatedFat 1.2, Cholesterol 86.3, Sodium 3993.5, Carbohydrate 2.5, Fiber 0.7, Sugar 1.5, Protein 36.1
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