Spicy Calamari With Bacon And Scallions Recipes

Steps:

• Rinse squid and dry on paper towels.
• Cut large tentacles in two and bodies into 1/2" rings.
• Cut bacon into 1" pieces and brown in a 12" skillet.
• Transfer bacon to paper towels to drain.
• Turn the heat to high, get bacon fat very hot.
• Toss calamari with 1/4 teaspoon of salt and add to skillet with the scallions and red pepper flakes.
• Saute till just done, about three minutes.
• Serve immediately, sprinkled with bacon.

Steps:

• For Calamari:.
• Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
• Shake off excess flour and deep fry until brown and tender.
• In a heated sauté pan, sauté garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
• Served with sliced lemons and/or Sweet Garlic Sauce.
• Garlic Sauce:.
• Combine water and vinegar and bring to a boil.
• Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
• Thicken with the cornstarch slurry.
• Serve with fried item.

Steps:

• Heat 1/4 cup oil in a large sauté pan until just smoking. Sauté the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes. Add the tomato sauce, and bring to a simmer. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque. Toss in the scallions, and season with salt and pepper. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.

Steps:

• Heat 1 Tbsp. oil in medium nonstick skillet on medium heat. Add garlic; cook 1 min., stirring frequently. Add peppers; cook 2 min. or until softened, stirring frequently. Add cocktail sauce, tomato sauce and preserves; mix well. Bring just to boil, stirring frequently. Remove from heat.
• Heat remaining oil in large nonstick skillet. Add squid; cook 1 to 2 min. or until opaque, stirring frequently. Add cocktail sauce mixture; mix well. Cook and stir 1 min.
• Top with parsley and cheese.

Steps:

• Make the relish:
• Toss scallions, chile, lime juice, oil, ginger, and brown sugar in a medium bowl to combine; season with salt.
• Make the bacon kebabs:
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Combine honey, sambal oelek, vinegar, and Sriracha in a small bowl; set glaze aside.
• Thread bacon onto 6-8 skewers, folding back and forth in accordion style, and grill over indirect heat, turning every minute or so, until browned and crisp, 10-12 minutes. Baste with reserved glaze, turning every 30 seconds or so, until lacquered and slightly sticky, about 3 minutes (move to an even cooler spot if needed to keep glaze from scorching). Serve bacon with relish and lime wedges.
• Do Ahead
• Glaze can be made 1 week ahead. Cover and chill.