Monday, September 28, 2009

Calamari Rellenos with Cilantro Chimichurri and Pepper Coulis

Here is the first course from the wine dinner: Calamari Rellenos with cilantro chimichurri, red pepper coulis, and bacon parmesan stuffing. The calamari tubes were stuffed and then grilled, the filling was a nice blend of lemon, breadcrumbs, bacon, and parmesan. The tentacles were soaked in buttermilk and then tossed in seasoned flour before deep frying quickly in 350 degree oil. The cilantro chimichurri was a great accent to this dish. Cilantro, garlic, onion, pumpkinseeds, red wine vinegar, oil, and habaneros were pureed in a blender on high speed. The sweet red pepper sauce was roasted and peeled bell peppers with a touch of canola oil, salt, and rice wine vinegar. I was very happy with this dish for the most part and cannot wait to enhance it for the new menu. We are planning on filling the tubes with smoked cheddar and chorizo sausage to give some better texture.

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