Sponsored by Mondelēz International
Watz Your Culinary Professor
Description: Ocean-fresh calamari soaked in a Southern style buttermilk batter; lightly breaded with RITZ Cracker crumbs, cornmeal and Parmesan. The breaded calamari is lightly fried until golden and sautéd with a Delta inspired sauce featuring roasted garlic, andouille sausage, Italian cherry peppers, banana peppers, and green onions with a dry vermouth sauce.
Charleston “Low Country” Calamari With Andouille Sausage Roasted Garlic & Spicy Peppers
Servings: 2 (6 ounces of raw calamari each)
1 quart Worcestershire sauce
2 tablespoons eggs, lightly whipped
6 each Cajun Spices
2tTablespoons calamari, cleaned, tentacles and rings
12 ounces RITZ Cracker crumbs
3 1/2 cups cornmeal, stone ground
1/2 cup Parmesan cheese, grated
1/2 cup kosher salt
1 tablespoon black pepper, ground
2 teaspoons smoked paprika
1 tablespoon vegetable oil
2 quarts olive oil
1/4 cup fresh shallots, minced
2 teaspoons roasted garlic, chopped
1 tablespoon andouille sausage, halved, thinly diagonally sliced
4 ounces Italian cherry peppers, small diced
2 tablespoon banana pepper rings
1/4 cup dry vermouth
2 ounces fresh lemon juice
1 ounce green onions, diagonally sliced
1/4 cup Italian flat leaf parsley, chopped
1 tablespoon Italian parsley sprigs
4 each lemon wedges
- In a large mixing bowl combine the buttermilk, Worcestershire sauce, eggs and Cajun spices stirring with a whisk. Add the calamari and gently stir into the buttermilk mixture. Cover the bowl with Saran wrap; refrigerate for at least 20 minutes.
- In a large hotel pan combine the RITZ Cracker crumbs, cornmeal, Parmesan cheese, spices, and seasonings.
- In batches remove a small quantity of calamari from the buttermilk batter, allow any excess batter to drip off. Place the calamari into the pan holding the RITZ Cracker crumbs. Evenly coat the calamari in the breading mixture, pressing the crumbs onto each individual piece of calamari. Place the breaded calamari in an even layer onto a parchment-lined sheet tray. Continue to bread all the remaining pieces of calamari.
- Using a large pot, heat the vegetable oil using medium heat until it reaches a temperature of 350 F when checked with a digital thermometer; or for convenience use a deep fryer set to 350 F. In batches place the calamari into the hot oil; fry until the calamari is a light golden color --- cooking approximately 2 minutes.
- Remove the calamari from the oil and place onto absorbent paper towels. Continue to cook any remaining pieces of calamari using the same technique.
- Heat 2 large skillets on the range using medium heat; divide the olive oil between the skillets. When the oil is heated, divide the shallots and roasted garlic between the 2 skillets. Sauté until the vegetables are just fragrant, cooking approximately 30 seconds. DO NOT BROWN the vegetables.
- To the skillets add the andouille sausage, sauté for approximately 2 minutes; gently stir taking care not to break or damage the sausage. To the skillets add the cherry and banana peppers; continue to cook for an additional minute.
- Divide the dry vermouth, fresh lemon juice, green onions and chopped parsley between the 2 skillets; simmer to slightly reduce the quantity of liquid in each skillet.
- Evenly divide the calamari between the skillets; gently toss to evenly coat the calamari with the ingredients in the skillets. Simmer for an additional minute to reduce the accumulated liquid in the skillets. Simmer until the liquid has reduced to become a slightly thickened pan sauce.
- . In the center of 2 warmed decorative serving platters, attractively arrange the sautéd calamari. Garnish each platter with sprigs of flat leaf parsley and a lemon wedge. Enjoy!!