J Baldwin's Calamari #FishFridayFoodies

There is a restaurant here in Michigan owned by Chef Jeff Baldwin.  All of their food is wonderful but we ALWAYS order the calamari because it is the best we have ever eaten.  When Baldwin's first opened in 2004 he offered cooking classes and shared the recipe with us.  I am happy to share it with you today

It's time for Fish Friday Foodies.............

I was supposed to be hosting today.  However, I was run down by a Ford F250 while on my daily walk the day after Thanksgiving so my friend Karen of Karen's Kitchen Stories stepped up to help me out.  Thanks Karen!

The theme was chosen by another member of the group with whom we  have lost contact.  She had chosen Cephalopods.  I immediately thought of this recipe.  Let's see what the others are sharing.....

• Greek Style Seafood Pizza from Palatable Pastime
• J Baldwin's Calamari from A Day in the Life on the Farm
• Salt and Pepper Squid from Karen's Kitchen Stories

The secret to this dish is the Buerre Blanc sauce, the calamari is simply seasoned and deep fried.  The combination is amaing.

appetizer, seafood, calamari, buerre blanc

Appetizers

American

Yield: 8 appetizer servings

Author: Wendy Klik

J Baldwin's Calamari

There is a restaurant here in Michigan owned by Chef Jeff Baldwin. All of their food is wonderful but we ALWAYS order the calamari because it is the best we have ever eaten. When Baldwin's first opened in 2004 he offered cooking classes and shared the recipe with us. I am happy to share it with you today

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 1 lb. calamari, cut into strips if using steaks
• 2 c. Drakes seasoned breading flour
• canola oil
• 1 T. olive oil
• 1 small shallot, diced
• 1 T. peppercorns
• 1 bay leaf
• juice of 1 lemon
• 2 sticks butter, cut into Tablespoons
• 1/4 c. white wine
• 1/3 c. heavy cream
• salt and pepper, to taste
• 2 tomatoes, diced
• 4 T. capers
• 4 scallions, white and light green portions, sliced

Instructions

1. Heat the olive oil in a saucepan over medium heat.
2. Add the shallot, peppercorn and bay leaf. Cook for a minute or two until shallot is translucent.
3. Stir in the lemon juice, wine and cream. Cook until reduced by half.
4. Whisk the butter into the sauce, 2 Tablespoons at a time, until all butter is incorporated, whisking constantly.
5. Taste and season with salt and pepper, as needed. Remove from heat and set aside.
6. Coat the calamari with the Drake's seasoned flour and deep fry at 375* until golden brown, 3-4 minutes.
7. Return the sauce to the heat and stir in the tomatoes, capers and scallions.
8. Add the fried calamari, toss to coat and serve.1

Notes

Adapted from a recipe from J Baldwin's

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