Herbed Calamari with Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Vegetable oil for deep frying (about 2 cups)
¼ cup lemon juice
½ cup buttermilk
1 pound squid with tentacles, cleaned and sliced into thin rings
½ cup flour
½ cup cornmeal
½ cup breadcrumbs (fine)
1 tablespoon fresh mint, chopped superfine
1 tablespoon fresh chives, chopped superfine
1 tablespoon fresh parsley, chopped superfine
1 teaspoon sea salt
1 teaspoon black pepper, ground fine
Chive Blossom Garlic Aioli (recipe follows)
Lemon wedges

Directions

In a small mixing bowl mix together the lemon juice and the buttermilk and add the calamari, making sure to mix well and that all calamari pieces are covered with the milk and lemon mixture. Let marinate for about 30 minutes. Heat the oil to a medium high heat. In a medium mixing bowl mix together flour, cornmeal, and breadcrumbs, then add in the herbs making sure they are chopped superfine. Season with salt and pepper and set mixture aside. Strain the calamari and little by little place the calamari in the flour mixture, gently tumbling around until completely coated in the flour mixture. Drop into the hot oil and allow to fry for about 1-2 minutes or until the calamari is floating for more than a few seconds. Drain on paper towels. Serve with lemon wedges and the aioli for dipping.

Chive Blossom Garlic Aioli

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Cornbread

April 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

3 tablespoons bacon fat, lard, or butter
2 eggs
2 cups buttermilk
2½ cups fine cornmeal
2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder

DIRECTIONS

Preheat oven to 400°F.

Melt fat in large cast-iron skillet; cool slightly. Beat eggs until light. Add buttermilk and cooled fat, leaving a little fat in the skillet. Keep skillet warm. Separately, mix together cornmeal, salt, baking soda and baking powder. Slowly add cornmeal and mix until smooth. Pour batter into hot skillet, place skillet in oven and bake for about 20 minutes, until a toothpick inserted in the cornbread comes out clean.

Recipe adapted from “Southern Cooking” by Mrs. S. R. Dull

Roasted Jalapeno Poppers with Cilanrto

January 14th, 2011 § 0 comments § permalink

Makes 20-25 Fritters

INGREDIENTS

10-12 jalapeños, pre-roasted and deseeded
2 cups all-purpose flour
2 cups green or yellow cornmeal
1½ tablespoons baking soda
1 teaspoon dried chipotle flakes
Salt
2 cups buttermilk
2 teaspoons lime zest
Juice of 1 lime
2 eggs
½ cup cream cheese, room temperature
1 cup cheddar cheese, grated
½ cup fresh cilantro leaves
4 cups vegetable oil for frying

DIRECTIONS

Chop the roasted peppers, and set aside in a small bowl. In a large mixing bowl, mix together all dried goods and 1 teaspoon of salt. In another medium mixing bowl, whisk together buttermilk, lime zest, lime juice, and eggs until eggs are beaten well. Add the cream cheese, beating well, and then add the cheddar cheese and cilantro leaves. Mix well. Slowly add small amounts of the wet mixture to the dry mixture until blended well and until all the wet mixture is incorporated. At this point, you should have fritter dough of a medium thickness.

Heat the vegetable oil over high heat until very hot. When the oil is very hot, drop spoonfuls of the batter into the oil, careful to avoid oil splatter. Allow to fry, turning over as needed until golden brown, about 3 to 4 minutes in total. Take out, and place on paper towels to absorb excess oil. Serve with fresh salsa.

Pear Rosemary Upside-Down Cake

October 8th, 2010 § 0 comments § permalink

Serves 8-10

INGREDIENTS

8 tablespoons unsalted butter (1 stick), separated
1 cup sugar, separated
3 medium pears, skins on, cored and cut into wedges
1 tablespoon fresh rosemary leaves
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons fresh rosemary leaves, chopped fine
1½ teaspoons coarse salt
3 large eggs
½ teaspoon teaspoon vanilla extract
½ cup heavy cream

PREPARATION

Preheat oven to 350ËšF.
Melt 4 tablespoons of butter in a cast iron skillet over medium heat, making sure to coat all sides. Add ½ cup of sugar and cook until the butter starts to melt and turn golden brown about 3 minutes. Add pear wedges forming a circle covering entire bottom of pan filling any blank spots. Sprinkle rosemary leaves on the pears. Place in the oven for 15 minutes or until pears are tender. Set aside.
Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder and soda, rosemary leaves and salt. Separately, in the bowl of a large mixer over medium-high speed, beat 4 tablespoons butter and ½ cup sugar until fluffy. Reduce speed to medium and add eggs one at a time, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and heavy cream. Drop spoonfuls of batter over pear mixture and spread evenly with a spatula coating evenly and making sure pears are not visible. Bake until golden brown and a tester comes out clean, 35 to 40 minutes.
Let stand for 10 minutes, run a knife or spatula around the cakes edges and invert onto a large cutting board tap the bottom if need be. Cool and serve.

Pear Rosemary Upside Down Cake

Herbed Polenta

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

6 cups water
Salt
2 cups yellow or white cornmeal
½ cup parmesan, grated
½ cup milk
½ stick (4 tablespoons) butter
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley leaves, chopped
Freshly cracked black pepper

PREPARATION

Bring water and salt in a heavy bottom saucepan to a boil, add cornmeal, and whisk well. Reduce heat to low, and cook until thick and tender, whisking regularly, about 10-15 minutes. Remove from heat and add the cheese, milk, butter, herbs, and cracked pepper. Stir well until all is melted and incorporated.

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