Title: Creole calamari
 Categories: Seafood, Ethnic, Main dish
      Yield: 4 Servings
 
      2 lb Roma tomatoes;
           Cored and halved
    1/2 c  +2 tb olive oil
           Salt
           Freshly ground pepper
      2 c  Chicken stock
      1 c  Sliced black olives
      1 c  Sliced green olives
      2 tb Minced shallots
      2 ts Minced garlic
      2 tb Small diced celery
      2 tb Chopped parsley
      1 lb Calamari; thawed
           Cut into 1/4" slices
    1/2 c  Buttermilk
           Essence of E.
      1 c  Masa flour
      2 oz Grated parmesan cheese
 
  In a mixing bowl, toss the tomatoes with tb of the olive oil. Season
  with salt and pepper. Place the tomatoes on a smoker rack and smoke
  for 15 minutes. Remove from the smoker and place the tomatoes and
  juice in a medium saucepan. Add the chicken stock. Bring 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 olive oil. Mix well.
  
  In a mixing bowl, marinate the cut calamari in the buttermilk with 2
  tablespoons of Essence and allow to sit for 20 minutes.
  
  Combine the masa and flour together with the remaining Essence.
  
  Dredge the marinated calamari in the flour mixture and sift to remove
  any excess. Place the dredged calamari in the fryer basket and deep
  fry until slightly golden in color, about 2 to 3 minutes. Stir
  constantly to prevent sticking. Remove from the fryer and drain on
  paper towel. 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.