Crispy Calamari with Curry Slaw
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the slaw:
1/2 small cabbage, cored and thinly sliced
1 carrot, peeled, trimmed, and grated on the large holes of a box grater
4 red fresno or jalapeno chiles, stemmed, seeded and thinly sliced
2 tsp. peanut oil
1 Tbsp. curry powder
1 Tbsp. fresh lemon juice
1 Tbsp. rice wine vinegar
2 tsp. dijon mustard
salt and freshly ground black pepper
3 Tbsp. extra-virgin olive oil
For the calamari:
peanut oil
1 pound cleaned squid (calamari), bodies cut into 1/4″ thick rings, tentacles left whole
1 cup buttermilk
1/2 cup flour
1/2 cup cornstarch
1/4 cup semolina
2 tbsp. cornmeal
3/4 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 bunch arugula, trimmed
2 scallions, trimmed and thinly sliced
sprigs from 1/4 bunch cilantro
Instructions:
1. For the slaw:
Combine the cabbage, carrots and 3/4 of the chiles in a large bowl, cover, and refrigerate. Heat the peanut oil in a small skillet over medium-low heat and add the curry powder. Remove from the heat and set aside to cool. Whisk together the lemon juice, vinegar, mustard, and salt and pepper to taste in a small bowl, then drizzle in the olive oil and reserved curry oil while whisking constantly. Set aside.
2. For the calamari:
Fill a medium-deep pot with peanut oil to a depth of 2″ and heat over medium-high heat until hot (375F on a candy thermometer). Meanwhile, combine the squid and buttermilk in a medium bowl. Mix together the flour, cornstarch, semolina, cornmeal, cumin, salt and pepper in a large bowl.
3. Drain the squid, then dredge in the flour mixture, shaking off any excess. Working in batches, fry the squid until just golden, about 2–3 minutes. As its done, transfer the calamari with a slotted spoon to paper towels and drain; season with salt.
4. Quickly add the squid, arugula, scallions and half of the cilantro and remaining chiles to the slaw. Add the dressing and gently toss to coat the ingredients evenly. Adjust the seasonings and divide the salad among the six plates (or eight, depending on the number of diners). Garnish with remaining the chiles and cilantro, and lime wedges, if you like.
Recipe from Saveur Magazine, May 2001.