Kate Heyhoe

Kate's Global Kitchen

Grilled Calamari Salad
with Sweet Peppers, Onions and a Banyuls Vinaigrette

Recipe by Chef Victor Scargle of Julia's Kitchen

Servings: 6 appetizer portions

Marinated pepper mix
1 sweet red pepper
1 sweet yellow pepper
1 small Ancho pepper
1 small eggplant
1 small red onion
1 Tbsp butter
1 Tbsp red wine vinegar
2/3 cup extra virgin olive oil
1/3 cup Banyuls vinegar
2 shallots, minced
Salt to taste
Black pepper to taste

Grilled squid mix
1-1/2 pounds squid
3 limes
3 oranges
1/2 cup fresh cilantro
1/2 cup fresh basil
Salt to taste
Black pepper to taste

1/4 cup basil sprigs or cilantro (optional garnish)

Slice eggplant in one inch thick rounds and salt, set in colander to drain. Grill all peppers whole to char skins. Grill eggplant, season with salt and black pepper, set aside. Remove peppers from grill and place in bowl covered with plastic wrap to finish cooking and soften. When peppers are cool, remove skins and seeds, cut in medium dice and place in a bowl with liquid from cooking. Cube grilled eggplant and add to pepper mixture. Slice the onion in very thin slices. In a pan, sauté onion in red wine vinegar and butter on medium heat (you do not want any caramelization). Dice onions and add to pepper mixture. Whisk olive oil and Banyuls vinegar together with minced shallots, salt and pepper. Add the vinaigrette to the pepper and onion mix and marinate.

Take whole cleaned squid (clear plastic-like quills removed), season with salt and pepper, toss in a small amount of oil, and grill for 1-1/2 minutes until grill marks show. The squid will be just barely cooked and will finish cooking in citrus juices, like ceviche. Leave tentacles whole, cut body into 1-1/2 inch rings. Place in a separate bowl. Juice lime and orange, add juices to squid. Rough chop the cilantro and basil and add to the squid. Refrigerate marinated squid.

Marinate the peppers in the vinaigrette separately from the squid in citrus juices for at least one hour. To serve, place pepper mix in center of plate, pile the marinated squid on top. Optional: garnish with cilantro or basil sprigs.

Bon Appetit!


Recipes from Julia's Kitchen at COPIA

Grilled Calamari Salad
     with Sweet Peppers, Onions and a Banyuls Vinaigrette

Don Watson's Spring Lamb
     with Mint Infused Quinoa, Copia Garden Vegetables and Rosemary Jus


Kate's Global Kitchen for June 2003:
6/06/03     Summer Under Pressure
6/13/03     Napa's Gemstone: COPIA
6/20/03     Lemongrass Unlimited
6/27/03     Summery Cheese Spreads


Copyright © 2003, Kate Heyhoe. All rights reserved.


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This page created June 2003