| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
1/2 pound to 3/4 pound |
|
|
whole calamari large |
| 2 |
T |
Minced shallots |
| 1 |
T |
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 |
T |
Olive oil |
| 2 |
|
Green Poblanos, roasted |
|
|
peeled seeded and diced |
| 1 |
T |
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
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 <molony@scsn.net> on Mar 14, 1998
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