Home' Trinidad and Tobago Guardian : March 30th 2014 Contents |FOOD|
Mussels in Garlic White Wine Sauce
4 lbs mussels
3 tbsps butter
3 tbsps olive oil
1/2 cup shallots (or red onion), chopped
6 garlic cloves, minced
2 medium tomatoes, seeded and diced
1/2 tbsp dried thyme
1 1/4 cup white wine
3/4 cup chicken broth
2 tbsp lemon juice
2 tsp kosher salt
1/2 tsp red pepper flakes
Fresh ground black pepper
1/4 cup flat leaf parsley, chopped
1 tbsp lemon zest
1. Dump mussels into a large bowl and cover with
cool water. Set aside.
2. In a large heavy pot, heat butter and oil over
medium heat. Cook shallots (or red onion ) until
translucent, about three minutes. Add garlic and
cook just until fragrant, about another minute or
3. Add tomatoes, thyme, white wine, broth, lemon
juice, salt, red pepper and black pepper. Turn up
heat to medium high and allow to come to a boil.
4. Add mussels and cover.
5. Cook for 8 to10 minutes. Shake pan every now
and again to move mussels around.
6. Pour into bowl and garnish with parsley and
lemon zest. Serve with a loaf of crusty bread to
sop up garlic wine sauce.
WHEN IT COMES to seafood dining in the
Caribbean, the usual types of fish (such as king
fish, marlin or grouper) have their adherents, and
many tend to speak about a favourite fish dish
with love in their voices. Then we have those on
the other end of the spectrum, the people who
will visit a restaurant and bring along a sense of
adventure. These are the people who will give
their taste buds something different, and are
calm enough to try different seafood fare.
This week's page is dedicated to the adventur-
ous people and the recipes sourced are certainly
not your usual Friday Fish Feast, so have fun try-
ing these out!
By Halcian Pierre
Baby Octopus Salad with Mango Salsa
2 garlic cloves, crushed
1 tbsp soft brown sugar
1 1/2 tsps five-spice powder
Juice of 1 lime
1 small red chilli, finely chopped
1 kg baby octopus, beaks removed
Juice of 1 lemon
100g bag salad leaves
Ingredients for the Mango salsa
1 large ripe mango, peeled, chopped
1/2 red onion, finely chopped
2 small chillies, seeds removed, finely chopped
1 tbsp chopped chadon beni
1 tbsp extra virgin olive oil
Juice of 1 lime, or to taste
1. Place the garlic, sugar, five-spice, lime juice, chilli and
a little pepper in a bowl and stir to combine. Add oc-
topus and stir well until evenly coated.
2. Let stand while you make the mango salsa.
3. For the salsa, combine mango, onion, chilli, chadon
beni, oil, lime juice and some salt and pepper in a bowl.
4. Next, preheat a barbecue or char grill pan on medium-
5. Cook octopus (in batches if necessary) for 2 minutes,
turning, until tender and charred all over. Transfer to
a bowl and squeeze over the lemon.
6. Arrange salad leaves and octopus on plates, then top
with the mango salsa.
1 lb cleaned calamari, cut into rings
1/4 cup cornmeal or 1/4 cup cornstarch
2 eggs, slightly beaten
2 cloves garlic, mashed
1 cup store-bought garlic and parsley flavoured bread-
Oil (for frying)
1. Set up your dipping station with three dishes. Into one,
put the cornmeal (or cornstarch). In the second, mix
the eggs with the cloves of garlic. In the third dish,
place the flavoured breadcrumbs and mix in a pinch or
two of salt to flavour them.
2. First, coat the calamari rings in corn meal, shaking
them out to get rid of any excess. Next, dip them into
the mixture of the eggs and garlic. Lastly, dip them
into the breadcrumbs mixed with salt, coating them
well, and shaking off any excess. Place in a tray. (Note:
This step can be done in advance and the rings can be
refrigerated for a couple of hours, until you are ready
3. Meanwhile, heat the oil. It's best if you have a deep
fryer, but otherwise, make sure the oil is deep enough
to cover the calamari. (The secret to crispy calamari
is hot, hot oil, just below the smoking point.)
4. Fry the rings (in batches) about 1 minute, or until they
are golden. Remove and drain on paper towels.
5. Serve immediately with lemon wedges, garlic mayo
and marinara sauce.
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