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Creole Calamari With Smoked Tomato Sauce And Olive Salad

Type: Fish
Courses: Salads
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozRoma tomatoes - cored, halved
1/2 cup 118mlOlive oil - plus
2 tablespoons 30mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
2 cups 474mlChicken stock
1 cup 237mlBlack olives - sliced
1 cup 237mlGreen queen-size stuffed olives - sliced
2 tablespoons 30mlMinced shallots
2 teaspoons 10mlMinced garlic
2 tablespoons 30mlSmall-diced celery
2 tablespoons 30mlChopped parsley
1 lb 454g / 16ozCalamari - thawed, and
  Cut into 1/4" slices
1/2 cup 118mlButtermilk
  Bayou Blast - see * Note
1 cup 62g / 2.2ozMasa flour
1 cup 62g / 2.2ozFlour
2 oz 56gGrated Parmigiano-Reggiano cheese

Recipe Instructions

* 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 1/2 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B42 broadcast 06-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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