THIS IS WAY OVERDUE!!!

Several months ago I held a Cooking Demonstration Dinner in the beautiful home of Art & Holly LeBlanc in Alewife Farms in Kennebunk.  It was such a delight to be the center of attention to this handful of joyful and wonderful couples, all of which are terrific cooks in there own right...we had a wonderful evening.

One couple, Wes & Liz Phillips, who had been long and faithful guests of the restaurant throughout our 22+ years, asked if I would share my recipe for my Asian Calamari which they had cherished for years and I agreed that I would be happy to share it.  In early June, I received an email from Liz reminding me that she and Wes were anxiously waiting for me to get the recipe to them.  I replied that I would get to it within a few weeks time.

Here it is, the end of August and I am now just finding the time to rewrite the recipe to accommodate 4 servings...Liz & Wes - I apologize for this taking so long to get to you.  It's amazing how little time you end up with once you enter into a semi-retired lifestyle...how did I get everything done before?

Anyway, here is the recipe for Asian Calamari - Enjoy!!!

 ASIAN CALAMARI - Serves 4 Appetizers

For The Sauce:

2 Cups     -     Water
1/4 Cup     -     Low Sodium Soy Sauce
2 Tablespoons     -     Rice Vinegar
1/2 Cup     -     Granulated Sugar
1/2 Cup     -     Brown Sugar, packed
1 1/2 Tablespoons     -     Garlic, finely minced
1 1/2 Tablespoons     -     Ginger, finely minced
1 1/2 Teaspoon     -     Olive Oil
1 Tablespoon     -     Red Pepper Flakes
1 1/2 Teaspoon     -     Cayenne Pepper Sauce

1/4 Cup      -     Cold Water
2 Tablespoon     -     Cornstarch

For The Flour:

1 Cup     -     All Purpose Flour
1 Cup     -     Cornstarch
1/2 Cup     -      Yellow Cornmeal
1 Tablespoon     -     Cayenne Pepper
1 Tablespoon     -     Kosher Salt
1 Tablespoon     -     Ground Black Pepper

1 Pound     -     Cleaned Calamari, 1/4 inch rings

1 Bunch     -     Scallions, sliced diagonally

   In a heavy bottomed saucepan set over medium heat, add the water, soy sauce, rice vinegar, sugars, garlic, ginger, olive oil, red pepper flakes and pepper sauce.  Bring to a slow boil and allow to reduce by about 1/4 of original volume.

Combine the cold water and cornstarch to make a slurry paste.  Add the slurry to the sauce and stir until the sauce is thick and coats the back of a spoon.  Reduce heat to low simmer.

  In a medium sized mixing bowl, combine the flour, cornstarch, cornmeal, cayenne pepper, salt and pepper.  Mix well to combine all of the ingredients.

In a deep-sided saute pan or wok, add 2 cups of canola oil and heat to 325F.

  Rinse the calamari under cold running water, set on paper towels to dry.  Cut the calamari into 1/4-inch rings and add to the bowl of seasoned flour.  Make sure to evenly coat the calamari rings, then shake off extra flour mixture.

  When the oil is hot, carefully float the calamari into the oil and stir quickly until calamari turns golden brown in color, about 2 minutes.  Be careful not to overcook the calamari or it will get tough and chewy.

  Drain the calamari onto clean paper towels to drain. 

  Add the calamari to the spicy Asian sauce, stir to coat. 

  Spoon equally into four small bowls or plates, garnish with sliced scallion and serve.

Enjoy & Bon Appetit!

Until next time,

Chef John

http://www.cookwithjohn.com/

john@cookwithjohn.com