| 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 <molony@scsn.net> on Mar 14, 1998
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