Name: Grilled Stuffed Calamari with Roasted Poblano Sauce
Ingredients: 4 (1/2 pound to 3/4 pound) whole calamari; large; 2 tb Minced shallots; 1 tb Minced garlic; 1/2 c Chopped leeks; white part only; 1/2 c Goat cheese; 1 Roasted red pepper; diced small; 1/4 c Bread crumbs; Salt and pepper; 2 tb Olive oil; 2 Green Poblanos; roasted, peeled, seeded, and diced; 1 tb Minced garlic; 1 c Mayonnaise; (homemade or prepared); One lemon ; Juice of; Salt and pepper; 1/2 c Snipped chives; 1/2 Red and yellow brunoise peppers

Understanding that the word is “submit” (to place oneself under) and not “obey” (cf. Eph. 6:1), helps us to understand that the woman’s objective is simply intended to complement her husband’s leadership. Rather than a two-headed monstrosity leading the family, she is there to support his God-designated role while fully functioning as his equal partner and “fellow heir of the grace of life” (1 Pet. 3:7). This means the wife should be free to share opinions, provide insight and even respectfully disagree. But when it is all said and done, she is willing to come alongside her husband’s spiritual plan for the family as God is holding the man accountable.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			1	Servings

INGREDIENTS

4		(1/2 pound to 3/4 pound) whole calamari; large
2	tb	Minced shallots
1	tb	Minced garlic
1/2	c	Chopped leeks; white part only
1/2	c	Goat cheese
1		Roasted red pepper; diced small
1/4	c	Bread crumbs
		Salt and pepper
2	tb	Olive oil
2		Green Poblanos; roasted, peeled, seeded, and diced
1	tb	Minced garlic
1	c	Mayonnaise; (homemade or prepared)
		One lemon ; Juice of
		Salt and pepper
1/2	c	Snipped chives
1/2		Red and yellow brunoise peppers

INSTRUCTIONS

ROASTED POBLANO SAUCE
ESSENCE OF EMERIL SHOW #EE2262
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, preheat your grill. Chef will demo the
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 1-2 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 creole spice on the rim.
Yield: 4 servings
Posted to recipelu-digest by molony <[email protected]> on Mar 14, 1998

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Because we understand our worth as image-bearers and our identity as children of God, we will not look to the Internet to prove that we are important, valuable, and loved. And because we accept the presence of indwelling sin, we will not be blind to the potential idolatries and temptations we can succumb to online. And because we know ourselves to be fallen creatures, we will accept the limits of our human condition. We cannot have meaningful relationships with thousands of people. We cannot really know what is going on in the world. We cannot be truly here and there at the same time. The biggest deception of our digital age may be the lie that says we can be omni-competent, omni-informed, and omni-present. We cannot be any of these things. We must choose our absence, our inability, and our ignorance – and choose wisely. The sooner we embrace this finitude, the sooner we can be free.

Kevin DeYoung