Creole Calamari With Smoked Tomato Sauce And Olive Salad
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Creole Calamari With Smoked Tomato Sauce And Olive Salad
  Creole    Smoked    Salad    Sauces  
Last updated 6/12/2012 12:59:59 AM. Recipe ID 23004. Report a problem with this recipe.
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      Title: Creole calamari with smoked tomato sauce and olive salad
 Categories: E.
      Yield: 4 Servings
 
      2 lb Roma tomatoes, cored and cut
           In half
    1/2 c  Plus 2 tablespoons olive
           Oil
           Salt
           Freshly ground black pepper
      2 c  Chicken stock
      1 c  Black olives, sliced
      1 c  Green queen size stuffed
           Olives, sliced
      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    -inch slices
    1/2 c  Buttermilk
           Essence
      1 c  Masa flour
      1 c  Flour
      2 oz Grated Parmigiano-Reggiano
           Cheese
 
  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
  




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Recipe ID 23004 (Apr 03, 2005)

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