Fried Calamari With Remoulade Sauce Drizzled With Balsamic Syrup Recipes

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).

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.

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.

Steps:

• For dipping sauce:
• Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
• For calamari:
• Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
• *Available in the Asian foods section of many supermarkets.
• **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.