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FRIED CALAMARI

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 Fried Calamari
Fried Calamari that is crispy and tender with just the right amount of spice.
Course Appetizers, snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Appetizers, snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. One day in advance: Slice the bodies into rings. Put them in a zip lock bag with the tentacles and pour the buttermilk over them. Squeeze the air out of the bag and put it in the refrigerator over night. There are enzymes in the buttermilk that will break down the squid and tenderize it. When you are ready to serve: Heat oil to 350 degrees. Line a sheet pan with parchment paper and set aside. Whisk the flour and spices together in a shallow pan. Drop the squid into the flour mixture. Toss to coat with flour. Set them aside on your lined sheet pan. Repeat with the rest of the squid until it’s all been dredged in flour. Fry the calamari in hot oil Pour about 3 inches of oil into a large, heavy-bottomed pot. Set it on the stove over high heat. While the oil is heating, line a sheet pan with paper towels. Set it aside. The oil is ready when you dip a piece of calamari into the oil and bubbles form around it immediately. Fry the calamari in batches. Don’t overcrowd the pot. Stir them around with a slotted spoon as they fry, turning them over so they cook on both sides. They’ll take about 3 to 5 minutes to fry, depending on size, thickness, etc. When they are beautifully golden brown, remove them from the oil. Drain them well over the pot. Then transfer them to your paper-lined pan. Sprinkle with plenty of kosher salt and chopped parsley. Serve with lemon wedges or a side of tomato basil dipping sauce.
Recipe Notes

* Time saving tip for parties: prepare the calamari in advance and freeze them on a cookie sheet. Once they are frozen, put them in a zip log freezer bag until ready to use. They can go right from freezer to the fryer. © Galley Chef All Rights Reserved

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SCALLOP CRUDO (check)

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Scallop Crudo is a raw fish dish doused with lemon juice and chive oil with a creamy texture and a flavor that evokes the spirit of the umami Gods!

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 Scallop Crudo
Course Appetizers, Main Dish
Cuisine American
Prep Time 5 minutes
Servings
people
Ingredients
Course Appetizers, Main Dish
Cuisine American
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Thinly slice scallops. Combine sriracha chili sauce and buttermilk. Drizzle over scallops. Sprinkle poppy seeds over the scallops and dot the dish with japanese chile paste. (yuzu kosho) Drizzle chive oil and lemon juice over the dish.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

BUTTERMILK MONTEREY BISCUITS

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Moist, flaky, buttery and salty. These biscuits will make you happy, happy, happy! I like to serve these biscuits with fried chicken, but they make great sandwich bread for anything from a fried egg sandwich to a pastrami sandwich.

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 Buttermilk Monterey Biscuits
Moist, flaky, buttery and salty. These biscuits will make you happy, happy, happy!
Course Sandwiches, Side Dish
Cuisine American
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Biscuits
Ingredients
Course Sandwiches, Side Dish
Cuisine American
Prep Time 25 Minutes
Cook Time 20 Minutes
Servings
Biscuits
Ingredients
Instructions
  1. Preheat the oven to 425 degrees F. Place 2 cups of flour, the baking powder, and salt in a bowl and cut in the butter with a pastry cutter until the butter is the size of peas.
  2. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Add the buttermilk mixture to the flour mixture and mix only until moistened. Fold the cheese and jalapeno pepper into the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to about an inch thick. With a 3 to 4 inch round cookie cutter, cut the dough. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt.
  3. Bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
Recipe Notes

Add crumbled bacon to dough for a smoky flavor. Biscuits can be used with fried chicken, for breakfast with sausage gravy, or you can make great sandwiches with them by filling them with your favorite lunch meat. © Galley Chef All Rights Reserved