Squid in Tamarind Brown Butter with Green Mango
Zak Pelaccio uses local squid and tamarind to make this at Fatty Crab St. John, but the flavors are primarily Asian. Yuzu kosho, a spicy Japanese condiment made from yuzu zest and chile peppers, adds fragrant citrus notes and heat, while the Indonesian soy sauce known as kecap manis gives the sauce a touch of saltiness and sweetness. More Asian Recipes
The boiled squid can be tossed lightly in vegetable oil and refrigerated overnight.
Yuzu kosho, tamarind puree and kecap manis are available at specialty food stores and online at amazon.com.
Rich, ripe Chardonnay from Australia.