Creole Calamari With Smoked Tomato Sauce And Olive Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Roma tomatoes, cored and cut
In half,
1/2 cup: Plus 2 tablespoons olive,
Oil,
Salt,
Freshly ground black pepper,
2 cup: Chicken stock,
1 cup: Black olives, sliced
1 cup: Green queen size stuffed,
Olives, sliced
2 tbsp: Minced shallots,
2 tsp: Minced garlic,
2 tbsp: Small diced celery,
2 tbsp: Chopped parsley,
1 lbs: Calamari, thawed, cut into
1/4: -inch slices,
1/2 cup: Buttermilk,
Essence,
1 cup: Masa flour,
1 cup: Flour,
2 ounce: Grated Parmigiano-Reggiano,
Cheese,
Directions:
In a mixing bowl, toss the tomatoes with 2 tablespoons of the olive
oil. Season with salt and pepper. Place the tomatoes on the smoker
rack and smoke for 15 minutes. Remove from the smoker and place both
the tomatoes and tomato juice in a medium saucepan. Add the chicken
stock. Bring the liquid to a boil and reduce to a simmer. Cook for 30
minutes. Using a hand-held blender, puree the sauce until smooth.
Strain and season with salt and pepper. Keep warm. In a mixing bowl,
combine the olives, shallots, garlic, celery, parsley, black pepper
and the 1/2 cup of the olive oil. Mix well. In a mixing bowl,
marinate the cut calamari in the buttermilk with 2 tablespoons
Essence, allow to sit for 20 minutes. Combine the masa and flours
together with the remaining Essence. For olive salad, combine all the
ingredients together and set aside. Dredge the marinated calamari in
the flour mixture and sift to remove any excess. Place dredged
calamari in the fryer basket and deep fry until slightly golden in
color, about 2 to 3 minutes. Stir constantly to prevent from sticking
together. Remove from the fryer and drain on a paper-lined plate.
Season with Essence. To serve, spoon the sauce in the center of a
large platter. Place the calamari on top of the sauce. Mound the
olive salad on top of the calamari. Garnish with the cheese.
Yield: 4 servings
EMERIL LIVE SHOW #EMIB42 MANLY MAN II
Source from luhu.jp
oil. Season with salt and pepper. Place the tomatoes on the smoker
rack and smoke for 15 minutes. Remove from the smoker and place both
the tomatoes and tomato juice in a medium saucepan. Add the chicken
stock. Bring the liquid to a boil and reduce to a simmer. Cook for 30
minutes. Using a hand-held blender, puree the sauce until smooth.
Strain and season with salt and pepper. Keep warm. In a mixing bowl,
combine the olives, shallots, garlic, celery, parsley, black pepper
and the 1/2 cup of the olive oil. Mix well. In a mixing bowl,
marinate the cut calamari in the buttermilk with 2 tablespoons
Essence, allow to sit for 20 minutes. Combine the masa and flours
together with the remaining Essence. For olive salad, combine all the
ingredients together and set aside. Dredge the marinated calamari in
the flour mixture and sift to remove any excess. Place dredged
calamari in the fryer basket and deep fry until slightly golden in
color, about 2 to 3 minutes. Stir constantly to prevent from sticking
together. Remove from the fryer and drain on a paper-lined plate.
Season with Essence. To serve, spoon the sauce in the center of a
large platter. Place the calamari on top of the sauce. Mound the
olive salad on top of the calamari. Garnish with the cheese.
Yield: 4 servings
EMERIL LIVE SHOW #EMIB42 MANLY MAN II
Source from luhu.jp
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