red pepper-mango vinaigrette |
1 large ripe mango, peeled, pitted and coarsely chopped |
1 small roasted red pepper, peeled, seeded and chopped |
juice of 2 fresh limes |
3 tablespoons coarsely chopped red onion |
2 cloves garlic, coarsely chopped |
1 to 2 teaspoon chipotle pepper puree (depending on how spicy you like) |
1/2 cup canola oil |
3 tablespoons chopped fresh mint leaves |
3 tablespoons chopped fresh cilantro leaves |
honey, to taste |
salt and freshly ground pepper |
peanut oil |
1 1/2 cups rice flour |
1 1/2 to 1 3/4 cups cold water |
salt and freshly ground black pepper |
3/4 pound baby squid, cut into rings |
1 1/2 pounds stone crab claws, meat removed and chopped |
1/2 pound micro greens |
1/4 pound watercress |
1 head frisee |
4 whole cherry peppers, jarred in vinegar, drained and thinly sliced |
cilantro leaves, for garnish |
chopped fresh mint, for garnish |