Recipe - Grilled Stuffed Calamari With Roasted Poblano Sauce

4 (One half pound to Three fourths pound)
whole calamari; large
2 tablespoon Minced shallots
1 tablespoon Minced garlic
One half cup Chopped leeks; white part
only
One half cup Goat cheese
1 Roasted red pepper; minced
small
One fourth cup Bread crumbs
Salt and pepper
2 tablespoon Olive oil

ROASTED POBLANO SAUCE
2 Green Poblanos; roasted,
peeled, seeded, and minced
1 tablespoon Minced garlic
1 cup Mayonnaise; (homemade or
prepared)
One lemon ; Juice of
Salt and pepper
One half cup Snipped chives
One half Red and yellow brunoise
peppers

ESSENCE OF EMERIL SHOW #EE2262

Preheat the grill. For sauce; combine the roasted Poblano peppers and
garlic in a food processor and puree until smooth. Add the mayonnaise,
lemon juice and season with salt and pepper. Strain through a chinoise and
set aside. For stuffed calamari, preheat your grill. Chef will demo the
calamari. In a saute pan sweat off the shallots, garlic, and leeks. Season
with salt and pepper. Set aside and cool.

Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs
together. Mix in the sauteed mixture and reseason. Stuff each calamari tube
with the filling until nice and plump. Rub each stuffed tube with a little
oil to prevent from sticking on the grill.

Grill each tube for 12 minutes on each side, thus leaving grill marks on
each side. To assemble, cut each tube into five nice pieces on the bias.
Spoon a nice amount of the sauce on the bottom of the plate and arrange the
calamari on top. Garnish with snipped chives and brunoise of red and yellow
peppers with creole spice on the rim.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 14, 1998