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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

1 lb Calamari; thawed
1 c Masa flour
1 c Flour
2 tb Essence of Emeril
1/2 c Buttermilk
Salt and pepper
Parmesan Reggiano Cheese *
1 c Black olives; sliced
1 c Large green stuffed olives. sliced
2 tb Minced shallots
2 ts Minced garlic
2 tb Small diced celery
2 tb Chopped parsley
1 1/2 ts Fine ground black pepper
1/2 c Olive oil

INSTRUCTIONS

CREOLE OLIVE SALAD
ESSENCE OF EMERIL SHOW #EE2262
Marinate the cut calamari in the buttermilk and 1/4 cup of the creole
spice, allow to sit for 20 minutes. Combine the masa and flour together
with the remaining creole spice. 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. Season with
creole seasoning, and sprinkle with Parmesan cheese and top with the olive
salad.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 14, 1998

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