CALAMARI WITH MEYER LEMON AIOLI
"Grilled calamari makes a delicious addition to a salad, a selection of antipasti, or a mixed seafood grill. For even cooking, weigh the calamari down with a well-cleaned preheated cast-iron pan or a brick wrapped in heavy-duty aluminum foil."
2 lb small calamari, tentacles and bodies, thawed if frozen
2 lemons
1⁄2 cup (4 fl oz) olive oil
1 tablespoon red wine vinegar
3 garlic cloves, minced
1 teaspoon red pepper flakes
2 teaspoons coarse salt
1 teaspoon ground black pepper
Hot-pepper sauce
1⁄4 cup fresh flat-leaf (Italian) parsley, finely chopped
Place the calamari in a colander, rinse under cold running water, pat dry. Pull the tentacles off the bodies. Cut any large tentacles in half and any bodies longer than 4-inches into 1 1⁄2 to 2-inch pieces. Cut away the small beaks from the tentacles; discard the beaks. Drain the calamari in the colander.
Using a microplane grater, grate the zest from one of the lemons; halve and juice the other lemon. In a medium bowl, whisk together the lemon zest, 1⁄4 cup of the lemon juice, oil, vinegar, garlic, red pepper flakes, salt, pepper, and hot-pepper sauce to taste. Add the calamari and toss to coat.
Prepare a CHARCOAL or GAS grill for DIRECT grilling over HIGH heat. Preheat a large cast-iron pan over the hottest part of the fire. Brush the bottom of the pan and the grill grate with oil. Arrange the calamari on the grill directly over high heat. Place the preheated pan on top of the calamari to flatten them. Grill, turning once and brushing with any remaining oil mixture, until opaque and nicely charred, 1-2 minutes per side.
Transfer the grilled calamari to a cutting board and cut into bite-sized rings and pieces while still hot off the grill. Mound onto a platter and garnish with the parsley. Drizzle the Meyer Lemon Aioli on top or serve it on the side as a dipping sauce. Serve at once.
MEYER LEMON AIOLI
1/4 cup canola oil
1/4 cup olive oil
3 egg yolks (pasteurized)
1 tablespoon Dijon mustard
3 garlic cloves
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
3 to 4 tablespoons fresh Meyer lemon juice
Pour the canola oil and olive oil into a measuring cup with a spout.
In a blender or food processor, combine the egg yolks, mustard, garlic, salt and white pepper. Pulse several times until the garlic is pulverized. With the motor running, add the oils in a slow, steady stream.
Stir in 3 tablespoons of the lemon juice. Stir in the remaining 1 tablespoon lemon juice if needed to thin the aioli; it should be the consistency of mayonnaise.
Spoon into a serving bowl, cover and refrigerate until ready to serve.
Makes 4 servings
Adapted from source: Adventures in Grilling by Willie Cooper
"Grilled calamari makes a delicious addition to a salad, a selection of antipasti, or a mixed seafood grill. For even cooking, weigh the calamari down with a well-cleaned preheated cast-iron pan or a brick wrapped in heavy-duty aluminum foil."2 lb small calamari, tentacles and bodies, thawed if frozen
2 lemons
1⁄2 cup (4 fl oz) olive oil
1 tablespoon red wine vinegar
3 garlic cloves, minced
1 teaspoon red pepper flakes
2 teaspoons coarse salt
1 teaspoon ground black pepper
Hot-pepper sauce
1⁄4 cup fresh flat-leaf (Italian) parsley, finely chopped
Place the calamari in a colander, rinse under cold running water, pat dry. Pull the tentacles off the bodies. Cut any large tentacles in half and any bodies longer than 4-inches into 1 1⁄2 to 2-inch pieces. Cut away the small beaks from the tentacles; discard the beaks. Drain the calamari in the colander.
Using a microplane grater, grate the zest from one of the lemons; halve and juice the other lemon. In a medium bowl, whisk together the lemon zest, 1⁄4 cup of the lemon juice, oil, vinegar, garlic, red pepper flakes, salt, pepper, and hot-pepper sauce to taste. Add the calamari and toss to coat.
Prepare a CHARCOAL or GAS grill for DIRECT grilling over HIGH heat. Preheat a large cast-iron pan over the hottest part of the fire. Brush the bottom of the pan and the grill grate with oil. Arrange the calamari on the grill directly over high heat. Place the preheated pan on top of the calamari to flatten them. Grill, turning once and brushing with any remaining oil mixture, until opaque and nicely charred, 1-2 minutes per side.
Transfer the grilled calamari to a cutting board and cut into bite-sized rings and pieces while still hot off the grill. Mound onto a platter and garnish with the parsley. Drizzle the Meyer Lemon Aioli on top or serve it on the side as a dipping sauce. Serve at once.
MEYER LEMON AIOLI
1/4 cup canola oil
1/4 cup olive oil
3 egg yolks (pasteurized)
1 tablespoon Dijon mustard
3 garlic cloves
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
3 to 4 tablespoons fresh Meyer lemon juice
Pour the canola oil and olive oil into a measuring cup with a spout.
In a blender or food processor, combine the egg yolks, mustard, garlic, salt and white pepper. Pulse several times until the garlic is pulverized. With the motor running, add the oils in a slow, steady stream.
Stir in 3 tablespoons of the lemon juice. Stir in the remaining 1 tablespoon lemon juice if needed to thin the aioli; it should be the consistency of mayonnaise.
Spoon into a serving bowl, cover and refrigerate until ready to serve.
Makes 4 servings
Adapted from source: Adventures in Grilling by Willie Cooper
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!