Calamari with a Twist

Corporate Chef Eric Morales from Bosch, Thermador, and Gaggenau was recently in our showroom doing a product demonstration. He continues to WOW our clients with his culinary expertise. I thought I would like to share his calamari recipe with you because it does have a unique twist to it. It always comes out perfect in our Gaggenau deep fryer. 

 

Give it a whirl and let me know what you think. 

 

 

FRIED CALAMARI 

 

 

INGREDIENTS:

• Calamari
• Mixture of half flour and half GRAHAM CRACKER CRUMBS (ah! The secret ingredient)
• Sauce: Mayonnaise, anchovy paste, fresh lemon juice, parsley, chopped garlic
• Oil for frying such as canola, peanut, vegetable, or Mel fry - not olive oil  

DIRECTIONS:

Make sauce ahead of time. No set amounts just prepare to individual taste. Mix together mayo, anchovy paste, fresh lemon juice, parsley and chopped garlic.

 

Make sure the calamari is cleaned. Heat oil in deep fryer.

  

Mix together the flour and graham cracker crumbs. Coat calamari in the mixture. Fry the calamari a batch at a time. Serve with sauce for dipping. Enjoy!  

 

Until next time – Happy Cooking!  

 

 

 

A Salute to Steak

With plenty of time left in the grilling season, I recently found myself flipping through a beautiful recipe book filled with full-color glossy photos of mouth-watering steaks.

The book was put together by Weber Grills and was inspired by a series of cooking competitions that took place a few years ago on Marine Corps installations around the country. All proceeds from the books sale have been donated to charities that support Marines, including Injured Marine Semper Fi Fund, Wounded Warrior Project, Fisher House and Marine Corps-Law Enforcement Foundation.

Command of the Grill, A Salute to Steak, features 29 recipes from winners and runners-up in the Command of the Grill competitions. Famous former marines, like Ed McMahon, Wilford Brimley, Tom Seaver and more also shared their own recipes. 

As the largest dealer of Weber Grills on the north shore of Long Island, Appliance World is proud to share the story behind this book and the charities it supports. Read all about it on the Command of the Grill website.

Here's a sample recipe from the book:

Combat Steak
from Col Stewart Navarre, MCB Camp Pendleton

Rub
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

4 bone-in rib steaks, about 10 ounces each and 1 inch thick
3 large portabello mushrooms, about 4 ounces each or 1 pound button mushrooms
1/2 cup (1 stick) butter, divided
2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup red wine
1/2 cup crumbled blue or feta cheese (optional)

1. In a small bowl mix the rub ingredients.

2. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Meanwhile, prepare the mushrooms.

3. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. With a teaspoon, scrape out the dark gills (if using portabello mushrooms) and discard. Cut each mushroom in half, and then cut each half crosswise into 1/2-inch slices.

4. In a 12" skillet over medium-high heat, melt 1/4 cup of the butter. Add the mushrooms and garlic, spreading the mushrooms in a single layer. Season with the salt and pepper. Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside.

5. With the lid closed, grill the steaks over direct medium-high heat (450°F to 500°F) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily over indirect medium-high heat.) Remove from the grill and let rest for 2 to 3 minutes. Meanwhile, reheat the mushrooms over medium heat, adding in the remaining 1/4 cup of butter and heating until the butter has melted. Serve the steaks warm with the mushroom and butter mixture spooned over the top. Add the crumbled cheese, if desired.
Makes 4 servings