Grilled Stuffed Calamari With Roasted Poblano Sauce

Course : Grilling
Serves: 4
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4 large Calamari - (ea 1/2 - 3/4 lb) -- whole
2 tablespoons Minced shallots
1 tablespoon Minced garlic
1/2 cup Chopped leeks, white part only
1/2 cup Goat cheese
1 medium Roasted red pepper -- diced small
1/4 cup Bread crumbs
1 teaspoon salt -- to taste
1 teaspoon Freshly-ground black pepper -- to taste
2 tablespoons Olive oil
2 medium Green Poblanos -- roasted, peeled, -- seeded, and diced
1 tablespoon Minced garlic
1 cup Mayonnaise (homemade or prepared)
1 medium Juice of one lemon
1 teaspoon salt -- to taste
1 teaspoon Freshly-ground black pepper -- to taste
1/2 cup Snipped chives
1/2 cup Red and yellow brunoise peppers
1 recipe Bayou Blast - {Emeriles Creole Seasoning} -- see * Note

Preparation / Directions:

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in the "Rubs and Spices" recipe collection. 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, 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 1 to 2 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 Bayou Blast on the rim. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse

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