Grilled Stuffed Calamari With Roasted Poblano Sauce

Recipe Ingredients

4 tablespoons	60ml	Calamari - (ea 1/2 - 3/4 lb) - whole (large)
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	73g / 2.6oz	Chopped leeks, white part only
1/2 cup	73g / 2.6oz	Goat cheese
1		Roasted red pepper - diced small
1/4 cup	36g / 1.3oz	Bread crumbs
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
		Roasted Poblano Sauce
2		Green Poblanos - roasted, peeled, seeded, and diced
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Mayonnaise (homemade or prepared)
		Juice of one lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Snipped chives
1/2 cup	118ml	Red and yellow brunoise peppers
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill.

For sauce; combine the roasted Poblano peppers and garlic in a food processor and puree until smooth. Add the mayonnaise, lemon juice and season with salt and pepper. Strain through a chinoise and set aside.

For stuffed calamari, in a saute pan sweat off the shallots, garlic, and leeks. Season with salt and pepper. Set aside and cool.

Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs together. Mix in the sauteed mixture and reseason. Stuff each calamari tube with the filling until nice and plump. Rub each stuffed tube with a little oil to prevent from sticking on the grill. Grill each tube for 1 to 2 minutes on each side, thus leaving grill marks on each side.

To assemble, cut each tube into five nice pieces on the bias. Spoon a nice amount of the sauce on the bottom of the plate and arrange the calamari on top. Garnish with snipped chives and brunoise of red and yellow peppers with Bayou Blast on the rim.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2262 broadcast 01-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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