Crispy Stuffed Calimari

Submitted by Wade Simpson, Executive Chef, Paradise Valley CC, Scottsdale, Ariz.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2007
 

Amt Ingredient
6 each calamari tubes, 5/8 size
1/2 lb. + king crab scallop mousse (see recipe below)
1 oz. braising green mix (see recipe below)
2 to 3 ozs. green Thai curry lobster sauce (recipe below)
garnishes

For the king crab mousse:
Amt Ingredient
8 ozs. king crab meat
3 each chopped medium
shallots
1 tbsp. chopped tarragon

Procedure:
• Sauté shallots with butter, then fold in king crab and tarragon and allow to cool.
• Fold into recipe of scallop mousse.
Yield: 1 lb. of scallop mousse

For the braising greens:
• Mix together beet greens, chard leaves, escarole, and frissee.
• At service sauté in garlic butter and season with salt and pepper.

For the green Thai curry lobster sauce:
Amt Ingredient
1 qt. lobster sauce (see recipe)
1 tbsp. Thai green curry paste
coconut milk
sesame oil
1 clove garlic
1 stalk lemon grass

Procedure:
• In sauce pot on low heat, slowly roast in pan garlic and lemon grass in sesame oil, until they are soft.
• Add paste and coconut milk and bring to a boil.
• Add lobster sauce and allow to simmer for 15 minutes.
• Strain and reserve for service.

Procedure for stuffed calamari:
• Stuff calamari tubes with crab and scallop mousse, and freeze.
• After set, bread with seasoned flour, egg and panko bread crumbs, and hold for service.
• Fry 2 per order until brown and allow 5-10 minutes in 350-degree convection oven; after removal, allow 2-3 minutes to rest before cutting.
• Sauce the bottom of a plate or bowl and in the center pile your sautéed greens.
• Slice calamari tubes as desired and arrange garnish with pea tendrils or desired micro vegetable.