Crispy Squid And Cracked Conch Salad With Orange Chipotle Vinaigrette Recipes

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.

Steps:

• In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.
• Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.

Steps:

• Combine water and bulgur (cracked wheat) in a saucepan.
• Bring to a boil, reduce heat, and simmer, covered, until the water is absorbed and the wheat is tender.
• This can take as long as 40 minutes, but may be much less depending on the grind of bulgur.
• Refrigerate the wheat until cool.
• Add currants, pecans, orange zest, parsley, olive oil, salt, and pepper.
• Stir to mix thoroughly.
• Serve cool or room temperature.

Steps:

• In a small saucepan combine the orange juice& vinegar.
• Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes.
• Remove the liquid from the heat, and allow to cool to room temperature.
• Add the mayonnaise and whisk together until well blended.
• Add the chipotle, cilantro, cumin and lime juice; whisk together well.
• Season with salt and pepper.