FRIED CALAMARI WITH REMOULADE SAUCE DRIZZLED WITH BALSAMIC SYRUP
The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing!
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat balsamic till reduced to a syrup.
- Set aside.
- Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
- Heat the oil in a large skillet.
- When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
- Drain on paper towels.
- Season with salt.
- Place on a platter and drizzle with balsamic syrup.
- Serve with Remoulade Sauce (Recipe #87124).
Nutrition Facts : Calories 858.1, Fat 74.7, SaturatedFat 9.9, Cholesterol 148.6, Sodium 253.9, Carbohydrate 33.8, Fiber 1.4, Sugar 6.6, Protein 12.6
GRILLED CALAMARI ON MIZUNA GREENS
Steps:
- Season calamari with salt and pepper. Marinate in Spicy Red Chimichurri Sauce for about 1 hour. Remove from marinade, place on hot grill and cook until grill marks show on both sides. Toss mizuna greens with olive oil and lemon juice.
- Arrange calamari on plate with mizuna greens. Drizzle with the balsamic reduction.
- Place all ingredients in food processor and pulse until pureed.
- Yield: about 3 cups
CALAMARI IN BALSAMIC REDUCTION
I had this at a restaurant and ran home to figure out how to make it. It's such a delicious and unusual starter for a meal.
Provided by LaLa8224
Categories Squid
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Bring a saucepan 3/4 full of water to a boil.
- Add the squid and cook until just firm (about 2-3 minutes)-do not overcook.
- Drain and rinse immediately under cold running water.
- Drain well and set aside.
- In a saucepan over low heat, simmer the balsamic vinegar (stirring occasionally) until it becomes thick and syrupy.
- It should reduce to about 1/2 cup or maybe less.
- Toss the calamari with the balsamic reduction and serve warm.
Nutrition Facts : Calories 119, Fat 0.5, SaturatedFat 0.1, Cholesterol 88.2, Sodium 38.6, Carbohydrate 17.4, Sugar 14.3, Protein 6.4
FRIED CALAMARI
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
- Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CALAMARI ON PASTA
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
- Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
- Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
- Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.
PERFECT HONEY-BALSAMIC GLAZE
Usable in so many dishes, this glaze goes great on chicken, fish, even pizza. Store in an airtight container in the refrigerator.
Provided by Gatekeeper85
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
- Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.
Nutrition Facts : Calories 99.4 calories, Carbohydrate 24 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.7 g, Sodium 113.9 mg, Sugar 22 g
CALAMARI
This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!
Provided by bluebayou
Categories World Cuisine Recipes European Italian
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
- In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
- Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 5.2 g, Cholesterol 111.8 mg, Fat 66.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.7 g, Sodium 254.1 mg
ROSEMARY BALSAMIC REDUCTION
This sauce is recommended over beef tenderloin, but would also be great over lamb, pork or even grilled veggies!!! This sauce can be prepared ahead of time and simply warmed up in the microwave when it's time to serve. Fast and easy. Recipe from Dierberg's Everybody Cooks Sept 2002 edition.
Provided by januarybride
Categories < 15 Mins
Time 14m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium-high heat, heat oil.
- Add shallots and cook 1-2 min until soft.
- Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.
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