September/October • 2021 • GASPARILLA MAGAZINE 85 Recipe continued on page ??
Plantain Grit Patties
Ingredients:
• ¼ pound grits, cooked per instructions
• ½ medium cooked plantain, diced
• ¼ cup coconut milk
• 1 large egg
• ¼ cup fl our
• ½ cup panko bread crumbs
• 1 tablespoon Asiago cheese
Preparation:
Mix grits and plantains and form into two
patties. In a small bowl mix coconut milk
with egg wash. In a separate small bowl
add fl our. In a third small bowl mix panko
and Asiago cheese. Dredge patty in fl our,
then coconut milk/eggwash, then panko
breading. Pan sauté in vegetable oil until
golden brown.
Grouper Gundy - Recipe continued from page 20
Tamarind Sauce
Ingredients:
• 1½ cups water
• ¼ cup tamarind
• ¼ cup shallots
• ¹⁄8 cup green onion
• ½ tablespoon ginger, chopped
• ¼ tablespoon red pepper fl akes
• ¹⁄8 cup brown sugar
• ¹⁄8 cup white sugar
• 1 tablespoon corn starch
Preparation:
Cook all ingredients except the
cornstarch in a small saucepan over
medium heat for 20 minutes. Puree
in a blender and add two cups water.
Bring the pureéd mixture back to a
boil and thicken with cornstarch.
Rainbow Tomato Chow-Chow
Ingredients:
• ¼ cup cherry tomatoes, quartered
• ¼ cup tomatillos, cut to match tomatoes
• ¹⁄8 cup red onion, fi nely diced
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• ¹⁄8 tablespoon red pepper fl akes
• ¹⁄8 tablespoon dried oregano
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh cracked black pepper
• ¹⁄8 tablespoon sugar
• ¼ tablespoon minced garlic
Preparation:
Combine all ingredients in a mixing bowl.
Refrigerate until ready to serve.
To Serve:
Serve a scoop of the Grouper Gundy mix on the hot plantain grit patty, top it with
2-3 ounces of rainbow tomato chow-chow, glaze a plate with tamarind sauce, then
prepare to enjoy a true Island specialty.