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Ingredients
Breaded Calamari
1 Calamari Steak
3/4 cup Pistachio Breading
1-2 ounces butter
Pistachio Breading
10 ounces pistachios
½ gallon croutons
¾ gallons Japanese bread crumbs,
Zest of 2 lemons
2 ounces fresh basil
Directions for Breading
Place pistachios in a food processor. Grind to 1/4-inch pieces.
Add croutons. Continue to grind the pistachios and croutons until
the size equals the bread crumbs. Zest 2 lemons. Using a chef’s
knife dice the zest strips and slice the basil leaves. Add the
remaining ingredients and pulse to combine. Store in an air tight
container until ready to use.
Lemon Caper Sauce
2 ounces white wine
1/4 teaspoon Salt
1/2 teaspoon capers
1 teaspoon chopped parsley
Juice from 1/2 lemon
1/2 pound butter, cubed
Directions for Sauce
Pre-heat your sauce pan over medium-high heat for approximately 1
minute. Add wine, pinch of salt, capers, a lemon squeeze and
parsley. You want to heat the wine but not reduce. Just get the
flavors to combine well, approximately 2 – 4 minutes. Add your cubed
butter. Reduce heat to medium and whisk occasionally as the butter
melts. If your heat is too high you run the risk of breaking the
butter.
Remove from heat. Serve hot.
Directions
Place calamari steak into a freezer bag. Do not seal.
Using a meat mallet pound the steak to about 1/8 to 1/4-inch
thickness. This will help tenderize the steak and improve the
cooking time. Place approximately 2 cups of breading on a large
plate/pan. Lay the pounded steak on the breading. Cover the steak
with some of the breading and coat by pressing the breading into the
steak. Turn the steak over and repeat. Pre-heat your sauté pan for
approximately 1 minute over medium-high heat, 350 degrees. Pan sauté
breaded calamari steaks for approximately 3 minutes per side. Remove
from heat. Crust should be golden brown. When cooked properly the
flesh will be firm and very tender to the bite with a sweet nutty
flavor.
Leave whole or slice for presentation. |
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