Charred Calamari With Roasted Garlic Broth Recipes

CRISPY ROUGET WITH WILD ASPARAGUS AND SPRING GARLIC BROTH

Steps:

• Prepare the garlic broth, then reserve.
• Heat the 1 1/2 tablespoons of oil in a medium skillet over medium heat. Add the shallots and the diced asparagus. Season with salt and pepper and cook, stirring occasionally, until the asparagus is tender, about 10 minutes. Set aside to cool.
• Lay a butterflied rouget skin side-down on a clean surface. Spread a thin layer of the asparagus and shallot mixture over the exposed fish flesh. Fold the fish around the filling so it resumes its natural shape. Using butchers twine, tie the stuffed rouget at 1-inch intervals running from head to tail. Stuff and tie the remaining rouget.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the rouget with salt and pepper. Add the fish to the pan and saute until the fish is opaque and flaky, about 3 minutes per side.
• Meanwhile, combine the Garlic Broth and wild asparagus in a small skillet (add a little water if the broth does not almost cover the asparagus). Bring the broth to a simmer over medium heat, gently poaching the asparagus until just tender, about 2 to 3 minutes.
• To serve, ladle Garlic Broth into 6 shallow bowls. Place a rouget in each bowl then garnish with poached asparagus.
• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fish heads and bones and cook, stirring occasionally until the flesh is opaque and the bones softened, about 15 minutes. Transfer the head and bones to a bowl and reserve. Add the remaining 2 tablespoons olive oil to the pan. Add the onion, celery, carrot, leek, shallot, and garlic whites. Cook, still over medium heat, stirring occasionally, until the vegetables soften, 10 to 15 minutes. Add the tomatoes, saffron, thyme, and bay leaves. Cook, continuing to stir from time to time, until the tomato juices are released and begin to concentrate, about 10 to 15 minutes more. Add the wine and bring to a simmer. Give the stock base another stir and add the reserved fish bones and heads, the Fish Fumet, and the chicken stock. Bring the broth to a simmer. Simmer the broth over medium heat, skimming occasionally until the broth is flavorful about 20 minutes.
• Line a fine sieve with cheesecloth. Set the strainer over a pot. Ladle the broth through the strainer. Return the broth to the stove. Add the garlic greens and simmer gently until reduced by about one quarter, 15 minutes or so. Once again strain the broth through a fine sieve lined with cheesecloth. Chill the broth then keep refrigerated until ready to use.
• Put the bones, onions, fennel, leek, celery, garlic, thyme, bay leaves, peppercorns, star anise, and wine in a large pot. Add water to cover and slowly bring to a simmer over medium heat. Reduce the heat to medium-low and continue to cook at the gentlest simmer, skimming occasionally but not stirring, until fragrant, about 20 minutes.
• Line a fine sieve with cheesecloth. Set the sieve over a pan or bowl and ladle the fumet through the sieve, taking care not to disturb the bones and vegetables at the bottom of the pot. Refrigerate or freeze until ready to use. Cook's Note: Use bones from lean white fish like snapper or bass. Bones from dark fleshed and oily fish (mackerel, tuna, salmon) are too strong tasting for fumet.

ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS

Steps:

• For the coconut shrimp:
• In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
• Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
• For the garlic coulis:
• In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
• Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

PAN-SEARED CALAMARI WITH SPICY MARINARA OVER LINGUINE

Steps:

• Cook linguine according to package directions.
• Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal.
• Transfer linguine to a serving platter. Spoon all of the calamari and tomato sauce over linguine. Garnish with basil, if desired.

ROASTED CONCERTINA SQUID WITH GRILLED LEEKS AND A WARM CHORIZO DRESSING

Steps:

• To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife.
• Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum.
• Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt and pepper. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do. Put the leeks, fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up!
• For the chorizo dressing: Heat a frying pan with a couple of glugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side.
• Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.
• Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in!
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

GRILLED CALAMARI

Steps:

• Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.
• In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.
• Preheat the grill to high heat.
• Cook potatoes in boiling salted water until tender. Drain and set aside.
• With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter.
• Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired.
• Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GARLIC BROTH

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.

CALAMARI

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

ROASTED CALAMARI WITH GARLIC, NEW POTATOES, AND CHICKPEAS

Steps:

• Put potatoes into a saucepan, and cover with water by about 1 inch. Bring to a boil, and add 1 teaspoon salt. Cook potatoes until just tender, about 15 minutes. Drain, and let cool.
• Preheat oven to 400 degrees. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut in half crosswise, or into thirds if large. (Leave tentacles whole, or halve if large.)
• Toss together calamari, chickpeas, potatoes, olives, half the oregano, the garlic, cumin, paprika, salt, pepper, and 3 tablespoons oil in a shallow 13-by-9-inch baking dish. Add water and lemon juice. Cover with parchment and then foil, and cut about six vents. Bake 30 minutes.
• Meanwhile, toss bread, 1/2 teaspoon salt, a pinch of pepper, and remaining oregano and 3 tablespoons oil.
• Uncover baking dish, and sprinkle with bread mixture. Cook, uncovered, until bread is golden brown, about 20 minutes. Sprinkle with oregano, salt, and pepper. Drizzle with oil if desired, and serve with lemon wedges.

CRISPY SQUID WITH CAPERS

Steps:

• Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic and mayonnaise, then place in a serving bowl.
• Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan - it should sizzle when it touches the oil.
• Remove a handful of squid from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 mins until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid. Serve straight away with the mayonnaise and lemon wedges.