| 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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