The smoky chipotle sauce adds a nice depth to this simply fried calamri. Plenty of lemon spritzed over the top while it’s piping hot is the secret to success.
serves 4
Ingredients
- 2 clove garlic peeled and chopped
- 1 chipotle pepper with some of its canned adobo sauce (to taste)
- 1 lemon, juiced
- 1 orange, juiced
- 1 lime, juiced
- 1 tablespoon red onion, minced
- ½ teaspoon mustard seeds, lightly crushed
- ½ cup vegetable oil
- 1 pound fresh calamari tubes and tentacles, cleaned, rinsed and sliced
- 1 cup buttermilk
- 1½ cup ll-purpose flour
- 1 teaspoon parsley leaves, finely minced
- 1 teaspoon coarse salt, plus more for seasonong
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- oil for frying
- lemon wedges
Directions
Add the garlic, chipotle, citrus juices, red onion, mustard seeds to a blender or mini-food processor. With the machine running gradually drizzle in the oil until the desired creamy texture is achieved. You may not need all the oil. Gradually whisk in oil until blended. Set aside until ready to serve.
Soak the calamari in the buttermilk for at least one hour. Combine the flour with the parsley, salt, pepper and cayenne in a medium bowl. Remove the calamari from the buttermilk and shake off a bit of the excess. Dredge the calamari in the flour mixture, keeping all the pieces separate. Shake off the excess flour.
Pour oil to a depth of about 2 inches in a deep pan. Heat to 365. Fry calamari, in batches, for about 1 minute or until done, turning after 30 seconds. Make sure to not crowd the pan. Drain on paper towels, season with salt and a big spritz of lemon. Serve with additional fresh squeezed lemon, and some of the Chipotle sauce on the side.
Rustic, elegant, delicious, one dish.You could serve this to folks who don’t eat lamb and change their minds.
Hi Greg — congrats on Top 9! The dish sounds awesome!
LL
6 wives? Wimp, I had 14 mistresses! And we didn’t even have that little blue pill back then.
🙂 🙂 🙂
Great post Greg. The potatoes turned out so gorgeous at the end that they look like piped mashed potatoes at a glance. Your talents amaze me.
I loved your story, and that you tried to get to the bottom of the name… could have been a pet name for… who knows who??? Your food instinct is laser perfect thought.. great recipe and perfect photos… love it all!!!
Loving this meatfest!!!!!!! And the photos are awesome.…
Historical facts are so dry and stuffy, it much better to invent your own as this recipe show. It looks absolutely amazing! Thanks for sharing, and I cannot wait to try, its been too long since I made lamb.
The bacon so delicately trying to escape, slipping out of your mise en place grasp! Love it! What great staging you do!
Your mistress with such a delish twist and care…
My your dish so love you back my dear!
Oh, kind of a poetic compliment…
Love it, and wish I could taste all your dishes 🙂
… it is you! Poor courtesans — just goes to show that sleeping with a famous guy doesn’t necessarily get you any fame (until his wife smashes up his Escalade on Thanksgiving night).
I absolutely love this dish and so will the husband when I make it for him!
This just looks utterly delicous. I mean, rosemary and lamb is always a great idea.
Love the stories behind food! This looks so tasty.
Dang, Greg! I just perused you last four blog entries. Your pics are mind-blowing. And of course, I love your writing. And sure, I’ll come over to eat! Thanks for inviting me. 😉
Looks awesome… and so comforting for a cold winters night — great job.
Wow, you seduced me into wanting lamb all of the sudden. That doesn’t happen to often either.
Looks amazing. My real question is though… where can I find that cool cast iron baking dish?!
You should add that to your open sky store if it isn’t already there!
Cheers,
Nick
You can get the pan in my Open Sky Shop! GREG
I love history and the romance of thinking about how people lived and ate! Thank you for this post. It made me smile! (oh, and I’ll be adding the recipe to my husband’s “to cook” pile!)
~kristin
Thats a high fa-lootin’ name for shepards pie which in iself is a fancier name for pot pie — looks incredibly good to me — I like the entry in the larousse where they teach the cortesans how to serve properly and the recipe for hippo is not to be missed (I have a very old copy and a new copy they are not the same)
Rose Marie may have done some ‘herding’ but she was no shepherd! GREG