Wednesday, July 7, 2010
The Word Cup, A Psychic Octopus and Calamari
From the NY Daily News:
I'm thinking that if Paul doesn't change his pick he could end up as tonight's special pick. If you know what I mean.
Calamari with Pineapple and Peanut Dipping Sauce: serves 4 as an appetizer
1 pound fresh calamari, cleaned, in rings and tentacles
flour for dredging (about 1/4 cup)
2 eggs, beaten slightly, seasoned with salt and pepper
corn meal for dredging (about 1 cup)
oil for frying (I like peanut oil for this recipe but feel free to use canola or vegetable)
One four ounce can pineapple tidbits, drained and chopped (reserve juice)
1/4 cup unsalted peanuts, roasted* and chopped slightly
1 jar your favorite salsa
*To roast peanuts, place in a small fry pan over medium heat. Toss and turn until slightly browned and fragrant.
Place salsa in a shallow bowl and add chopped pineapple and peanuts. Add some pineapple juice a tablespoon at a time until dipping consistency. You want a slightly 'wetter' salsa than what you would use for chips. Keep at room temperature until ready to serve. If not using within an hour or so, refrigerate and bring to room temperature before serving.
Pour flour in a sealable plastic bag and season with salt and pepper. Toss in the calamari and shake to coat the calamari evenly.
Working in small batches, shake excess flour off calamari and dip in egg, then in cornmeal.
Fry in batches, removing golden calamari to drain on a rack placed over a rimmed cookie sheet. Serve hot with the pineapple / peanut salsa on the side.
Leftovers? All bets are off when you serve your guests this.
A Cook's Notes: If you want to ensure your calamari is tender, not chewy or rubber band-like, buy only fresh calamari from a reputable fish monger. Don't freeze it and use it within 1 day of purchasing. Make sure your oil is very hot (375 degrees) and fry quickly.