Fried Squid With Anchovy Dressing And Parsley Pesto Recipes

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SEARED ACORN SQUASH WITH TAHINI SAUCE AND WALNUT-PARSLEY PESTO



Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto image

Provided by Damaris Phillips

Categories     side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 17

One 2-pound acorn squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 small heads Roasted Garlic, recipe follows
2 ounces walnuts (about 1/2 cup), toasted
1/2 bunch fresh parsley, with stems
Kosher salt
1/4 cup walnut oil
1/4 cup grated Parmesan
Lemon juice
1/4 cup tahini
1 1/2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
1/4 cup pomegranate seeds, for garnish
2 heads garlic
1 teaspoon walnut oil or olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the squash: Preheat the oven to 350 degrees F.
  • Set the squash on its side. Position a large chef's knife in the ridge between the wedges and use a heavy wooden kitchen spoon to pound it in a bit. Continue to pound and rock the knife blade to get through the tough stem and then split the squash in half lengthwise. Scoop out and discard the seeds. Cut along each rib to make wedges.
  • Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium heat. Sprinkle the squash wedges with some salt and pepper and lay them flat in the pan. Sear until golden brown, about 8 minutes. Flip, add the remaining 1 tablespoon oil to the pan, and continue cooking until the second side is deep golden brown, another 8 minutes or so. Transfer the pan to the oven and bake until the wedges are very tender, 15 to 20 minutes. If they are getting too dark, cover them with foil.
  • For the walnut-parsley pesto: Press out the cloves from the Roasted Garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt. Pulse until pulverized. With the motor running, drizzle in the walnut oil. Add the Parmesan and some lemon juice, and pulse until just combined.
  • For the tahini sauce: Whisk together the tahini and lemon juice in a small bowl (it will look thick and slightly dry). Add water, 1 teaspoon at a time, until the sauce is smooth but still thick (it should be pourable). Season with salt and pepper.
  • To serve, arrange the squash on a platter, drizzle with tahini sauce, spoon over some pesto, and scatter the pomegranate seeds over the top.
  • Preheat the oven to 350 degrees F.
  • Cut the tops off the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the walnut oil and sprinkle with salt and pepper. Wrap up the foil to make a pouch and place on a baking sheet. Bake until the garlic is soft and roasted, 35 to 40 minutes. Set aside to cool.

FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO



Fried Squid with Anchovy Dressing and Parsley Pesto image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 17

1 heaping tablespoon of mayonnaise
3/4 cup sherry vinegar
1 3/4 cup olive oil
6 anchovy fillets
1 shallot, coarsely chopped
Salt and pepper
2 cups parsley leaves
2 garlic cloves
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
1/2 cup olive oil
Salt and pepper
1 1/2 cups rice flour
3/4 cup water
Salt and pepper
4 cups peanut oil
8 squid, cleaned and sliced into rings

Steps:

  • Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
  • In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
  • In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto.

PARSLEY PESTO



Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

Steps:

  • In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

GRILLED WHITE CALIFORNIA PEACHES WITH ALMOND-MINT PESTO



Grilled White California Peaches with Almond-Mint Pesto image

Provided by Bobby Flay

Categories     dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1/2 cup skin-on almonds
1/2 cup packed fresh mint leaves, plus more for garnish
1/4 cup honey
6 just-under-ripe white peaches, halved and pitted
2 tablespoons canola oil
1 cup mascarpone cheese

Steps:

  • Combine the almonds, mint and honey in a food processor and process until smooth.
  • Preheat the grill for high heat direct grilling.
  • Brush the cut side of the peaches with canola oil and grill until golden brown and caramelized, about 1 1/2 minutes. Flip and continue grilling until just heated through, about 1 minute longer. Arrange the halves on a platter, cut-side up. Spoon some pesto into the pit hollows and then top with a little dollop of mascarpone. Garnish with torn mint leaves and serve immediately.

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