Cornmeal-Encrusted Calamari

Recipe Ingredients

		Orange Sesame Glaze
6 tablespoons	90ml	Orange marmalade
1/4 cup	59ml	Orange juice
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Sesame seeds
1		Dried red pepper flakes
		Peppers and Onions
1 1/2 tablespoons	22ml	Canola oil
1/2		Red bell pepper - cut 1/2" pieces
1/2		Green bell pepper - cut 1/2" pieces
1/2		Red onion - cut 1/2" pieces
1/2		Jalapeño - cut 1/4" rings
		Salt - to taste
		Freshly-ground black pepper - to taste
		Calamari
1/2 lb	227g / 8oz	Cleaned calamari - cut 1/2" rings
1/2 cup	118ml	Buttermilk
2 cups	474ml	Canola oil
6 tablespoons	90ml	Yellow cornmeal
6 tablespoons	90ml	Flour
6 cups	660g / 23oz	Mixed greens

Recipe Instructions

For the Orange-Sesame Glaze: Combine the marmalade, orange juice, vinegar, sesame oil, soy sauce, sesame seeds and pepper flakes in a mixing bowl, blending well. Refrigerate until needed.

For the Peppers and Onions: Heat the oil in a skillet over high heat. Fry the red and green bell peppers, the onion and the jalapeño until barely tender, about 5 minutes. Season to taste with salt and pepper. Set aside. (This can be made a day before and refrigerated.)

For the Calamari: Soak the calamari in the buttermilk for 1 hour in the refrigerator. Meanwhile, heat the oil in an 8-quart stockpot to 400 degrees.

Mix the cornmeal and flour in a baking dish. Drain the calamari and coat well with the cornmeal mixture. Sift the excess cornmeal from the calamari and arrange on a rack to dry in the refrigerator, about 30 minutes. Fry in 4 batches until crisp, 1 to 1 1/2 minutes. Drain.

To assemble, heat the peppers and onions in a large skillet over medium heat, 1 to 2 minutes. Add the orange-sesame glaze and heat for 30 seconds. Toss most of the glaze with the greens, then divide among 4 plates. Arrange the calamari around the greens and drizzle any remaining glaze over the salad.

This recipe yields 4 servings.

Each serving: 592 calories; 716 mg. sodium; 132 mg. cholesterol; 43 grams fat; 4 grams saturated fat; 42 grams carbohydrates; 14 grams protein; 3.15 grams fiber.

Source:
The Los Angeles Times, 01-29-2003

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