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Ink Marinated Calamari + Pesto an Red Pepper Salad (****tail Party Recipes)


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  #1  
Old 02-03-2010, 04:18 PM
bholus10 bholus10 is offline
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Default Ink Marinated Calamari + Pesto an Red Pepper Salad (****tail Party Recipes)





Prep Time: 1 - 2 hours | Cook Time: 1 - 2 hours | Serves: 2

Dinner » Seafood » American

Ingredients:



Ink-Marinated Calamari, Pesto and Red Pepper Chip Salad With a Rioja Vinaigrette

The Rioja Vinaigrette:

Ingredients:
1/2 Bottle Rioja Red Wine
1/4 cup Balsamic Vinegar
2 tbsp Dijon Mustard (whole seed, not Gray ****on stuff either)
1 cup Olive Oil
2 tbsp Honey
4 cloves Garlic
1 can Anchovies (in oil, don’t drain)
1 Roma Tomato (seeded)
2 sprigs Rosemary
juice from 1/2 lemon
freshly cracked Pepper

Puree the anchovies, garlic, and tomato until a paste-like consistency is formed. Add the Dijon and blend well.


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  #2  
Old 02-03-2010, 04:23 PM
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Step 1:





Reduce the Rioja to 1/3 cup.
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  #3  
Old 02-03-2010, 04:26 PM
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Step 2:





Blend with the anchovy base and add the balsamic vinegar and honey. Slowly add the oil while whisking constantly. Finish with the rosemary, lemon juice and pepper.
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Old 02-03-2010, 04:33 PM
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Step 3:





The Red Pepper Chips:


Ingredients:
1 Red Pepper
Cornstarch
Water

Cut the red pepper in half and drizzle it with olive oil.

Place under the broiler until blackened.

Let cool; then seed and peel the burnt skin off.

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  #5  
Old 02-03-2010, 04:37 PM
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Step 4:





Puree until smooth. Add a tbsp of water if necessary.
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  #6  
Old 02-03-2010, 04:42 PM
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Step 5:





Heat up a pan and add the puree. Stir until it starts to boil. Mix a few Tbsp of water with a few Tbsp of cornstarch to make a slurry. Slowly add this and let the puree thicken.
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  #7  
Old 02-03-2010, 04:47 PM
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Step 6:





Spread the puree out on a parchment sheet.
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  #8  
Old 02-03-2010, 05:24 PM
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Step 7:





Bake at 300F for an hour or until crisp.

Cut into triangles.
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  #9  
Old 02-03-2010, 05:25 PM
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Step 8:





And fry in olive oil.
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  #10  
Old 02-03-2010, 05:26 PM
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Step 9:




The Pesto Chips:

Ingredients:
20 leaves Basil
2 cloves Garlic
1/4 cup Parmesan Cheese
Water
Cornstarch

Puree the garlic, basil, and cheese, with 1/4 cup water until smooth.
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  #11  
Old 02-03-2010, 05:28 PM
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Step 10:





Follow the same instructions for the Red Pepper Chips.
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  #12  
Old 02-03-2010, 05:28 PM
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Step 11:





Follow the same instructions for the Red Pepper Chips.
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  #13  
Old 02-03-2010, 05:30 PM
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Step 12:





The Ink-Marinated Calamari:

Ingredients:
3 large Squid
1/4 cup Olive Oil
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  #14  
Old 02-03-2010, 05:30 PM
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Step 13:





Wash and clean the squid, making sure to reserve the ink sac (it’s the pearly colored gland on the intestine).
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  #15  
Old 02-03-2010, 05:31 PM
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Step 14:





Cut open the sac and drain out the ink. Add a drop of water and mix. Remove the actual sacs.
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  #16  
Old 02-03-2010, 05:32 PM
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Step 15:





Spread the ink out onto parchment paper.

Bake at 200F for 1 1/2 hours or until dried.
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  #17  
Old 02-03-2010, 05:33 PM
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Step 16:





Mix flakes with the olive oil and heat in s****et.

(There actually would've been more ink, however I lost a few ink flakes when my central air clicked on)

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  #18  
Old 02-03-2010, 05:33 PM
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Step 17:





Cut the cleaned squid into bite-sized pieces and sauté in ink oil for 2 minutes.
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  #19  
Old 02-03-2010, 05:34 PM
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Step 18:





Assembling The Salad:

Ingredients:

1/2 cup Parmesan Cheese (finely shredded)
Mesclun Mix
Chives
Pesto Chips
Red Pepper Chips
Calamari
Rioja Salad Dressing

Heat a cast-iron s****et until it is sizzling hot. Evenly sprinkle the parmesan cheese in a circle on it.

Let the cheese cook until golden brown. Quickly flip the cheese disk onto an inverted glass and gently press into the shape of a bowl. Let cool completely.
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  #20  
Old 02-03-2010, 05:34 PM
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Step 19:





Mix some of the squid and chips in with the mesclun. Add the dressing and mix well. Scoop salad into parmesan bowl and top with chives.
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  #21  
Old 02-03-2010, 05:35 PM
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Step 20:





Close up:
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