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Minted Calamari Salad


Serves 6

1 pound small to medium calamari, cleaned and diced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Thai Fish Sauce
3 tablespoons fresh lime juice
2 tablespoons white vinegar
1 cup fish stock or clam juice
1/4 cup extra virgin olive oil
1 small red onion, finely diced
3 serrano chiles, finely minced with seeds
2 large tomatoes, peeled, seeded, and diced
2 pickling cucumbers or Kirbies, diced with skins
1 jicama, peeled and diced
1 bunch fresh mint, chopped
1 bunch fresh cilantro, chopped
Tabasco, salt, and freshly ground black pepper to taste

In a medium saucepan, bring fish stock or clam juice to a boil. Sprinkle calamari with salt and pepper, then blanch in four separate batches. For each batch of calamari, allow broth to just return to a boil before removing calamari. Reserve and chill both the broth and the calamari separately.

Combine the fish sauce, lime juice, vinegar, one third cup chilled broth, olive oil, onion, serrano chiles, tomatoes, cucumbers, jicama, mint, and cilantro, and toss well with chilled calamari. Season to taste with Tabasco, salt, and pepper. Serve chilled in a martini glass with romaine or endive spears.


Source: Copyright © 2005, Mary Sue Milliken and Susan Feniger

 

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