Rhode Island Squid Rings With Cherry Peppers And Garlic Recipes

SPICY AND GREASY RHODE ISLAND CALAMARI

Steps:

• Working Ahead:
• The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day.
• Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
• Fry Mix:
• Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
• Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
• While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer. Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate. Bread remaining squid. Rinse and dry skimmer.
• Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
• When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
• Fry remaining squid and drain.
• Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.

RHODE ISLAND CALAMARI

Steps:

• Heat canola oil in a deep pot to 350 degrees F.
• In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer.
• Core out bread and lightly toast the bread bowl. Set aside.
• In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess.
• Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions.

SPICY AND GREASY RHODE ISLAND CALAMARI

Steps:

• 1. Cut the squid bodies into ½ -inch rings and put in a colander set over a bowl; add the whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
• 2. To make the fry mix: Combine the cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two, to prevent humidity from changing the mixture.
• 3. Line a baking sheet with paper towels. Heat 3 inches of oil to 360°F in a 4-quart Dutch oven over medium heat or in a deep fryer.
• 4. While the oil is heating, pour the buttermilk into a large bowl and drop the squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half the squid from the buttermilk, allowing the excess buttermilk to drip back into bowl, and drop then into the dry mix. Rinse and dry the wire skimmer. Toss the squid to coat evenly with the mix, then lift them out with the skimmer, gently shake off excess fry mix, and transfer to a plate. Bread the other half of the squid. Rinse and dry the skimmer.
• 5. Heat a 10- to 12-inch sauté pan over medium heat and add the butter. Once it melts, add the garlic and sauté until golden. Add the drained cherry peppers and toss to combine. Turn the heat down to low to keep warm when you fry the squid.
• 6. When the oil is hot, carefully drop half of the squid into the oil. If any of the squid sticks to the bottom of the pot, loosen the pieces with tongs. Turn the squid occasionally so they cook evenly: it will only take about 1 ½ minutes until they are crisp and golden. Transfer the squid from the hot oil to the lined baking sheet. Fry the other half of the squid and drain them.
• 7. Add all of the fried squid to the hot pan with the garlic and sliced peppers, sprinkle with the chopped parsley, and quickly and gently toss (only twice) the squid. Divide among four small plates and serve immediately.
• 8. NOTE: Working Ahead: This squid can be cleaned if necessary and cut in the morning, covered, and refrigerated. The fry mix can also be made early in the day.

RHODE ISLAND SQUID RINGS WITH CHERRY PEPPERS AND GARLIC

Steps:

• If using fresh squid, gently pull off the head and tentacles from the body sac. Cut off the tentacles above the eyes. Reach into the body sac and pull out and discard the quill-shaped plastic-like bone. Peel off the skin from the body sac. Cut body sac into rings. Tentacles can also be used.
• Mix flour, garlic powder and pepper in a plastic bag. Rinse sliced squid, then pat off excess moisture. Shake in the bag with flour.
• Add about 1/4 -inch of corn oil to a heavy skillet and heat over medium-high heat until very hot. Squid will stick if oil isn't hot enough.
• Add some of the squid, without crowding. (You'll probably have to cook in two batches.) Cook until crisp and brown, turning once. Drain squid on paper towels.
• Finish the second batch (heat more oil if needed) and drain.
• To skillet, add chopped garlic and saute quickly. Add some sliced hot cherry peppers and a tablespoon of their juice. Heat, then add the squid; heat through, then serve.