Best J Baldwins Calamari With Beurre Blanc Sauce Recipes

J. Baldwin's Calamari With Beurre Blanc Sauce: image

Provided by Polly W

Categories Squid

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb calamari steak
2 cups drakes breading flour
4 tablespoons capers
4 green onions, chopped
1 -2 tomatoes, diced
1 tablespoon shallot, chopped
1 tablespoon peppercorn
2 bay leaves
1 lemon, juice of
8 ounces unsalted butter, cubed
1 tablespoon extra virgin olive oil
1/4 cup white wine
1/8 cup heavy cream
salt and pepper
canola oil (for frying)

Steps:

Beurre Blanc Sauce:.
In medium saucepan add 1 Tbs olive oil on medium heat, add shallots, black peppercorns and bay leaves.
Saute 2 minutes, addlemon juice, wine and cream.
Let reduce by half.
TURN HEAT DOWN TO LOWEST SETTING.
Cut butter into squares. wisk into sauce 2 cubes at a time until all butter is gone. Please take your time with this step!
Season with salt and pepper.
Reserve sauce in cool area.
Pre-pare calamari:.
Cut Calamari into strips and coat with drakes breading flour.
Set fry oil at 375- use deep fry pan or fry daddy with at least 3-4 inches of canola oil.
Fry Calamri 3-4 minutes until golden.
warm sauce- add capers,tomatoes and scallions.
add fried calamari and toss together.
Serve on large platter and enjoy !

Beurre Blanc image

Provided by Martha Stewart

Number Of Ingredients 6

2 medium shallots, finely minced
1 1/2 cups dry white wine
1/2 cup white-wine or Champagne vinegar
1 cup (2 sticks) cold unsalted butter, cut into tablespoons
Coarse salt and freshly ground pepper
2 tablespoons chopped fresh herbs, such as tarragon, basil, parsley, and chives

Steps:

In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.