CORN-CRUSTED CALAMARI WITH
ROASTED RED PEPPER REMOULADE

"Calamari, or squid, is available fresh or frozen at most fish markets. Its mild, sweet flavor is extremely versatile. You can grill, saute, stuff, or (my favorite) fry it. When prepared correctly, fried calamari is light and tender. I find it hard to resist on a restaurant menu, but I've also discovered it makes a great party hors d'oeuvre. When I fill a large plate with fried calamari and a good spicy dipping sauce, it's always hugely popular. I like a spicy remoulade made with mayonnaise, roasted red peppers, and cayenne pepper."

1 quart canola oil
3/4 cup yellow cornmeal, preferably organic
1/2 cup cornstarch
2 cups milk
2 pounds squid, cleaned
Salt and pepper
Roasted Red Pepper Remoulade (recipe follows)

Heat the oil to 350 degrees F in a deep fryer or a large frying pan, using a cooking thermometer if you don't have a deep fryer.

Mix the cornmeal and cornstarch in a bowl until combined. Pour the cold milk into another medium bowl. Toss the squid rings and tentacles first in milk, then in the flour mixture. Shake the squid in a handheld strainer to remove as much flour mixture as possible.

Using a slotted spoon, carefully lower some squid into the fryer or pan. (Fry the squid in small batches. If you crowd the squid, it won't fry evenly, and pieces might stick together.) Fry for slightly less than 1 minute. Remove and set on a paper bag or paper towels to drain.

Season lightly with salt and pepper. Continue cooking the rest of the squid. Serve as soon as possible with the sauce.

ROASTED RED PEPPER REMOULADE

1 red bell pepper, peeled and seeded (see box)
1 tablespoon drained capers, rinsed
3 tablespoons roughly chopped cornichons or sour dill pickles
1 garlic clove, minced
3/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper

In a food processor, puree the peeled red pepper, capers, cornichons, and garlic. Add the mayonnaise, mustard, and cayenne pepper and pulse. When all the ingredients are combined, transfer to a ramekin or small sauce bowl wide enough for lots of dipping.

TO ROAST AND PEEL PEPPERS:
Any color or variety--preheat your oven's broiler. Place the pepper on the rack of a broiler pan, 2 to 3 inches from the heat. Turning every 5 minutes, roast for 20 to 25 minutes, until the skin is charred all over. Place the pepper in a bowl and cover with plastic wrap; let sit for 15 minutes. When it is cool enough to handle, peel the charred skin and remove the seeds and stem. Don't rinse in water to remove the skin or you'll lose flavor and texture.

Serves 8 as an hors d'oeuvre
Excerpted from Vineyard Harvest by Tina Miller with Christie Matheson Photographs by Alison Shaw
Copyright © 2005 by Tina Miller. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.