Fried Calamari, Italian Hot Green Peppers with Lemon Aioli |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
vegetable oil |
1/2 pound calamari, cleaned and cut into rings |
1/2 pound scallops, cleaned |
4 teaspoons hot sauce, divided |
4 cups buttermilk, divided |
1 cup all-purpose flour |
1 cup masa harina |
1 teaspoon essence, recipe follows |
salt and freshly ground black pepper |
4 italian, hot green peppers |
6 cloves garlic |
pinch salt |
*2 large egg yolks |
1 lemon, juiced |
1 cup olive oil |
2 tablespoons water |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. For the aioli:
2. Fill a Dutch oven 2/3 of the way full with vegetable oil.
3. In a large bowl, combine the calamari, scallops, 2 teaspoons hot sauce and 2 cups buttermilk and marinate for 30 minutes. In another bowl, combine the flour, masa, Essence, salt and pepper.
4. Heat oil to 350 degrees F
5. Remove the calamari from the buttermilk and place into the flour mixture in batches. Shake to remove any excess flour and fry in vegetable oil until golden brown, about 3 minutes.
6. Fill another large bowl with the remaining 2 cups buttermilk. Dip the hot peppers into the buttermilk and then into the flour mixture and fry until golden brown, about 2 minutes.
7. For the aioli:
8. In a food processor, combine the garlic, salt, egg yolks, and lemon juice. Once that is combined, slowly add the olive oil. If the aioli is too thick, thin with a couple of tablespoons cold water.
9. *RAW EGG WARNING
10. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
11. Due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
12. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
16. Published by William Morrow, 1993.
|
|