Creole calamari with smoked tomato sauce & olive salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | roma tomatoes; cored, halved |
| ½ | cup | olive oil; plus |
| 2.00 | tablespoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | cup | chicken stock |
| 1.00 | cup | black olives; sliced |
| 1.00 | cup | green queen-size stuffed olives; sliced |
| 2.00 | tablespoon | minced shallots |
| 2.00 | teaspoon | minced garlic |
| 2.00 | tablespoon | small-diced celery |
| 2.00 | tablespoon | chopped parsley |
| 1.00 | pounds | calamari; thawed, and |
| 1 | cut into 1/4 slices | |
| ½ | cup | buttermilk |
| 1 | bayou blast; see * note | |
| 1.00 | cup | masa flour |
| 1.00 | cup | flour |
| 2.00 | ounce | grated parmigiano-reggiano cheese |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
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 ½ cup of the olive oil. Mix well. In a mixing bowl, marinate the cut calamari in the buttermilk with 2 tablespoons Bayou Blast, allow to sit for 20 minutes. Combine the masa and flours together with Creole seasoning to taste. 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 Creole seasoning. 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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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