Fried Squid With Anchovy Dressing And Parsley Pesto Food

FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO

Steps:

• Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
• Parsley pesto: 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.
• Fried Squid: 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.

CHICKEN WITH PISTACHIO-PARSLEY PESTO

Steps:

• Cook fusilli according to package directions.
• Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.
• Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
• Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.

AVOCADO RELISH WITH CILANTRO PESTO

Steps:

• Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
• Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.

FRIED CALAMARI WITH SPICY ANCHOVY MAYONNAISE

Steps:

• In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.
• Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.
• In a heavy bottomed straight sided 3 quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees.
• In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
• The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise.

PARSLEY PESTO

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.

SQUID WITH ANCHOVY SAUCE

Steps:

• Heat oil in a dutch oven.
• Add onions. Saute 3 minutes.
• Add the squid, paste and broth. Bring to a boil. Reduce. Simer 30 minutes.
• Stir in the parsley, lime juice and pepper.
• Serve in bowls with lots of tasty bread.

FRIED SQUID

Steps:

• Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
• When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.