Sterling Silver

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Salt Pepper

Sweet Pepper and Calamari

 

THE CONFIT

* 1/2 cup olive oil (not extra-virgin)

* 20 baby sweet red peppers, whole

* 3 large cloves garlic, peeled and halved lengthwise

* 1shallot, peeled and cut into 1/4-inch-thick slices

* 3 branches fresh thyme

* Pinch cayenne

* Fine sea salt, to taste

 

   THE CALAMARI

* 1 tablespoon olive oil (not extra-virgin)

* 1/2 pound cleaned baby squid, bodies only, skinned and cut across into

* 1/4-inch-wide slices

* Fine sea salt, to taste

* Freshly ground white pepper, to taste

* Cayenne, to taste

* 1 small clove garlic, peeled and finely diced

* 2 tablespoons chopped fresh Italian parsley

* 2 teaspoons fresh lemon juice

* 2 teaspoons balsamic vinegar

 

For the confit, at least 1 day before serving, Sweet Pepper and Calamari place the olive oil, peppers, garlic, shallot, thyme, cayenne, and salt in a large saucepan over low heat. Cover the pan and bring to a simmer. Adjust the heat so the oil is at a slow simmer and cook, turning the peppers in the oil from time to time, until very soft, about 15 minutes. Let cool, cover, and refrigerate. (The recipe can be made to this point up to 2 days ahead.)Stem the peppers and reheat them in their oil.

 

For the calamari, heat the oil in a 10-inch nonstick skillet over high heat until just smoking. Season the squid with salt, pepper, and cayenne. Place the squid in the skillet and saute until they turn white, about 1 1/2 minutes. Add the garlic, 1 tablespoon of parsley, and the lemon juice. Saute for 1 1/2 minutes more.

 

To serve, arrange 5 peppers in a circle around each of 4 large plates (reserving the oil), with the stem ends toward the center of the plate and leaving a 1-inch border between the peppers and the plate rim. Place the calamari in the center of the plate. Spoon the oil from the peppers in a circle outside the peppers. Drop a little balsamic vinegar over the oil. Sprinkle the remaining tablespoon of parsley over the oil and serve immediately. For more details http://www.indomunch.com/

About the Author

jaffar

Anyone have a recipe for Salt and Pepper Fish Fillet?

I go to a Chinese restaurant that makes this incredible dish called Salt and pepper fish fillet.

The fillets are small pieces of some kind of white fish dipped in batter and deep fried. The pepper refers to actual peppers and not the spice. Though they are deep fried they texture is not crispy. They are so good. I hope someone has a recipe for it.

Hi!

The salt and pepper fish fillet is definately delicious and pretty easy to make!

Heres the recipe:

===Ingredients===
70g plain flour
salt and pepper
8 skinless fillets of fish such sole,
1 egg, beaten to mix
45-55g fine fresh breadcrumbs
groundnut oil, for frying
30ml soy sauce

===Method===

Sift the flour together salt and pepper on to a plate. Egg-and-crumb the fish fillets, dipping them first in the seasoned flour, then in beaten egg and finally in breadcrumbs.

Pour oil into a large frying pan to a depth of 1,5cm. Heat until it is very hot and starting to sizzle. Add the coated fillets, a few at a time, and fry until just cooked and golden brown on both sides, 2-3 minutes according to the thickness of the fillets. Do not crowd the pan or the temperature of the oil will drop and allow the fish to absorb too much oil.

Drain the fillets on paper towels, then transfer to plates and keep warm. Pour off all the oil from the frying pan and wipe it out with paper towels.

Serve the fish immediately.

THIS IS A REALLY EASY RECIPE!
HOPE THAT HELPS!

GOOD LUCK!

Salt-N-Pepa - Shoop

Tags: cool, design, pepper, salt, salt pepper grinder, salt pepper ketchup and hot sauce, salt pepper shaker holes, salt pepper shakers, salt pepper shrimp, shopping

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