Ingredients
- 2 tablespoon Chopped Garlic
- 2 T Palm Oil/Dende Oil
- 1/3 cup Vegetable Broth
- 1/2 cup Coconut Milk
- 4 oz Whole butter
- 1 Bunch Thyme
- 4 tablespoon Coconut Oil
- 1/2 cup Spanish Onion (rough chopped)
- 1 pounds Small Calamari (cleaned)
- 12 Kiwi Mussels on half shell
- 8 Cherry Tomatoes (cut in half lengthwise)
- 1/2 pound Fresh Yucca
- 12 stalks Chinese Spinach (cut in half to separate stalks from leaves))
- 1/2 Fresh lime
- 1/2 tablespoon Dried Red Pepper Flakes
- Salt & Pepper to taste
Preparation
- Heat palm oil in large stockpot and add onions. Sweat for 5 minutes then add garlic. Sweat for 2 minutes more and then add Vegetable Stock, Whole Butter, Thyme, and Coconut milk. Bring to a boil. Simmer for 5 minutes. Remove from heat, strain, and cool. Reserve.
- Cut cherry tomatoes in half lengthwise and reserve.
- Cut calamari tubes into 1 ½ inch circles. Leave the tentacles whole. Season with salt and pepper.
- Separate stalks on each head of Chinese greens, then cut in half to separate stems from leaves.
- Boil Yucca in salted water till fork pierces center easily (like a boiled potato) and drain. Cool and cut in half lengthwise, then cut again lengthwise to resemble large steak fries.
ASSEMBLY
- Heat coconut oil in sauté pan till smoking, then add calamari, Mussels, tomatoes, Chinese Spinach, and yucca.
- Sauté for 30 seconds, then add rundown mixture, chopped garlic (be sure NOT to burn garlic), red pepper flakes, salt and pepper.
- Simmer till thickened and all is warmed through, about 4 minutes. Plate in 4 shallow bowls, evenly distributing all ingredients. Squeeze fresh lime juice over plated dishes.
- Garnish with Mache and/or fresh chopped parsley.
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