I know..you wonder why I have waited so long, don;t you?

Honestly, it was pure D. laziness on my part.  He sent me this awesome recipe but when I tried to publish it there was a lot of code that I needed to delete.

So I deleted the whole thing because I was in a hurry.

This Asian inspired calamari salad is incredible.  I am very picky about calamari.  I have had it at the Sardine Factory in Monterey, as well as a place that used to be on Canary Row called the Outrigger and I liked it both times…but I won’t order it unless I am pretty sure of the chef.

Well this was amazing.  My favorite.  Addictive.  I could eat TONS of it.  Pinkie swear.

It isn’t really a salad, the greens are wilted and it is served warm…but oh my gosh….

Do try it because it is just that awesome.  Oh, and if you are not sure about calamari? Try it with chicken breast. 

Chef Jeff’s FIVE SPICE CALAMARI WITH ASIAN GREENS
Recipe Courtesy of Chef Jeff Moschetti, Warwick Melrose Hotel

VINAGRETTE

Makes 2 cups
1 cup Sweet Thai chili sauce*
2 tablespoons Rice wine vinegar, unseasoned*
2 tablespoons Lime juice
1 cup Grapeseed oil
2 teaspoons Sesame oil*
2 tablespoons Soy sauce*

Add the chili sauce, rice wine vinegar, soy sauce and the lime juice to a blender. With the
motor running, add the oils slowly to emulsify. Makes 2 cups

FIVE SPICE DREDGE

2 cups All purpose flour
3 tablespoons Chinese five spice powder*

Mix well.

CALAMARI Serves: 4 – 6

2 cups Calamari tubes – cut into rings
Five spice flour
¼ cup Vinaigrette
2 tablespoons Caramelized yellow onions
1 cup Mizuna
1 cup Totsoi (mixed greens can be substituted)
1 tsp. Black Sesame Seeds
Nori seaweed * – cut into ¼” x 2” long strips
Salt to taste
Dredge the calamari in the five spice flour and shake off the excess. Fry until golden brown and let drain.

Toss the calamari with the vinaigrette, greens and the onions. Place in a bowl and garnish with nori seaweed and the black sesame seeds.

Serve with chop sticks.

* Can be purchased at an Asian market or Central Market

Image:(c) 2009 Marye Audet

Post from: Baking Delights