Tuesday, June 16, 2009

//The Main Course


Grilled Sausage-Stuffed Calamari

Note: you can make your own sausage (tedious), or you can buy bulk mild Italian pork sausage from your local butcher, Whole Foods, or grocery store. I have a recipe for fresh sausage, but opted to purchase a pound from the nearby Whole Foods (roughly $4.99).

1/2-1lb pork sausage
1 lb cleaned small squid bodies plus tentacles
3 tbsp extra-virgin olive oil plus additional for drizzling
1 tbsp chopped flat-leaf parsley
Optional accompaniment: lemon wedges

Using a small spoon, loosely stuff squid with sausage, leaving 1/2-inch space at top. Seal tops using wooden toothpicks.

Prepare grill (or griddle) for direct-heat cooking over medium-hot charcoal (medium heat for gas, or medium temperature for stovetop). Coat stuffed squid and tentacles with oil and season with 1/2 tsp salt. Oil grill or griddle, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into the filling reads 150°-155° F, about 13-15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.

Balsamic-Marinated Fresh Radicchio

2 tbsp balsamic vinegar
5 garlic cloves
1 tsp lemon juice
1/2 cup plus 2 tbsp extra-virgin olive oil, divided, plus additional for drizzling
1 lb radicchio, quartered lengthwise
1/2 cup basil leaves

Preheat broiler.

Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 tsp each of salt and pepper in a large bowl. Put radicchio in a 4-sided sheet pan and toss with remaining 2 tbsp of oil. Broil 5 to 6 minutes from heat, turning occasionally, until slightly wilted, 3 to 4 minutes. Please do keep an eye on this, especially if you're broiling in an electric oven, as the leaves will easily char if left unturned!

Add hot radicchio to marinade and gently toss to coat. Cover bowl and marinate, tossing once or twice, at least 1 hour. Transfer radicchio to serving dish, pouring some of the marinade over top. Scatter basil over radicchio.

Grilled Shrimp

1 lb medium white shrimp, de-veined, tails left intact
Salt and pepper to taste
Drizzle of honey
Olive oil for coating
6 wooden skewers

Using the same preparation for the grilled calamari, place the shrimp on the grill or griddle immediately after you've pulled the stuffed squid (the shrimp can be cooked in conjunction with the squid tentacles). Turn the shrimp once they turn bright pink on one side, and then flip them to cook until they are similarly as pink on the opposite side.


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