Directions:
- Place the potato in a small saucepan and cover with lightly salted water by 1/2-inch. Bring to a boil and cook until tender. Drain and let cool.
- Soak the bread well in water. Squeeze out the water and tear the bread into small pieces to form large wet bread crumbs. Set aside.
- Place the garlic in a bowl and mix with the salt to form a paste. Add the potatoes, vinegar, and lemon juice, and mash well. Add the wet bread crumbs and mash to make a smooth paste. Gradually add the oil, mixing constantly, to form a thick sauce. Continue to beat until the sauce is thick enough to hold its shape. Adjust seasoning, to taste, with salt and lemon juice. Spoon into a decorative bowl and serve at room temperature with Fried Calamari.
- Fried Calamari:
- Cut the body sacs of the squid into 1-inch rings and trim the tentacles as necessary.
- In a mixing bowl, combine the buttermilk with 1/4 cup Essence. Place the squid pieces in the buttermilk mixture and allow to marinate for 30 minutes. Combine the masa harina and flour with the remaining 2 tablespoons of Essence in a clean mixing bowl or baking dish.
- Heat the oil in a medium, heavy stockpot to 350 degrees F.
- Dredge the marinated squid in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully slip the squid into the hot oil, and cook, turning occasionally, until evenly cooked and golden, about 2 to 3 minutes. With a slotted spoon remove from the pot and drain on paper towels.
- Place the calamari on a platter and season, to taste, with salt and pepper. Serve immediately with the Skordalia.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1827.83 Kcal (7653 kJ) | ||
| Calories from fat | 826.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.82g | 141% | |
|---|---|---|---|
| Cholesterol | 288.64mg | 96% | |
| Sodium | 5974.05mg | 249% | |
| Potassium | 2858.74mg | 61% | |
| Total Carbs | 205.36g | 68% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 20.78g | 83% | |
| Protein | 44.71g | 89% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 8mg | 44% | |
| Calcium | 476.9mg | 48% | |
| Amount Per 100 g | |||
| Calories | 234.47 Kcal (982 kJ) | ||
| Calories from fat | 106.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 141% | |
|---|---|---|---|
| Cholesterol | 37.03mg | 96% | |
| Sodium | 766.34mg | 249% | |
| Potassium | 366.71mg | 61% | |
| Total Carbs | 26.34g | 68% | |
| Sugars | 0.95g | 30% | |
| Dietary Fiber | 2.67g | 83% | |
| Protein | 5.74g | 89% | |
| Vitamin C | 3.6mg | 46% | |
| Iron | 1mg | 44% | |
| Calcium | 61.2mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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