Macadamia Breaded Calimari With Oven-roasted New Potatoes, Brussels Sprouts & Lemon Beurre Blanc Sauce.

[sickchick]

Macadamia Breaded Calimari with Oven-Roasted New Potatoes, Brussels Sprouts & Lemon Beurre Blanc sauce.

Gluten & Soy Free

*Working on Dairy free version too

Calimari:

2 large Squid cleaned, then cut into rings including tentacles if you like them

1 large Organic Egg, beaten

1 cup homemade Gluten Free Breadcrumbs

1/2 cup Macadamia nuts, processed into "crumbs"

Olive oil for frying

pinch sweet basil leaf & garlic powder& kosher salt for crumb mixture

Brussels Sprouts & New Potatoes:

2 cups fresh Brussels, peeled & cleaned & cut in half

2 cups Baby New Potatoes, cleaned and cut into quarters

Olive Oil

Kosher salt & pepper

1/4 cup chopped Macadamia nuts (for Brussels Sprouts)

Beurre Blanc sauce:

1/2 cup Chardonnay

1/2 cup Half & Half

2 sticks Butter

2 tb Shallots

2 tb Lemon juice

Lemon Zest

Preheat oven to 400F.

Grab your favorite aluminum baking sheet, set aside.

In a gallon sized ziplock bag put prepared New Potatoes with a big drizzle of Olive Oil, Salt & Pepper. Shake well to coat and pour onto half of your baking sheet.

In another gallon sized ziplock bag, put prepared Brusels Sprouts, chopped Macadamia nuts, Salt, Pepper and another good drizzle of Olive Oil. Shake well to coat then pour onto other half of baking sheet.

Place in oven and set timer for 50 minutes. You are going to want to check them periodically and swirl them around to bake evenly. You want the Brussels Sprouts to caramelize and the New Potatoes to get nice and brown.

Meanwhile in a small bowl, beat the egg. Set close. And in a pie dish put your Gluten Free Breadcrumbs along with Macadamia Nut crumbs, salt, garlic & basil.

Mix thouroughly.

In a Large sauce pot pour Olive Oil (about 4" deep) and heat to Medium (about 350F)

Dredge each piece of Squid in Egg, then Breadcrumbs & Macadamia Nut mixture. Using tongs drop each piece in the hot oil and let the breadcrumbs turn a nice golden brown, about 3-4 minutes each side. Set cooked squid on paper towels to drain.

In a 12" skillet, melt Butter and when pan is warm saute Shallots until they are nice and soft. Add Chardonnay & Lemon Juice, whisk well, cook about 10 minutes, being sure not to burn but you want to reduce & slightly thicken the liquid, then add Half & Half & zest. Whisk well, then turn off heat and set aside.

To serve, place a pile of Brussels Sprouts, New Potatoes and Squid drizzled with Lemon Beurre Blanc.

Serves 2

Enjoy!!

lovelove

[Green12]

Do you have a cookbook Collette, because if not you should

[sickchick]

MUAH! Thanks... thinking about it though

[Green12]

The Gluten Free Gourmet

[sickchick]

Sounds perfect! lovelove

[Wonka]

You're recipes prove that being celiac does not mean having to eat boring. You view food as I do. It's not the enemy (just some of it) and we can all eat well. I am a practicing food snob and I looooove eating food prepared well. I'll be trying your recipe.

[sickchick]

You're recipes prove that being celiac does not mean having to eat boring. You view food as I do. It's not the enemy (just some of it) and we can all eat well. I am a practicing food snob and I looooove eating food prepared well.

CHEERS TO THAT Statement!!

Be well Wonka!

[Sweetfudge]

wow this sounds delicious! where do you buy the calimari? i live in utah...nowhere near an ocean

[sickchick]

I get mine fresh I know I have found it frozen @ Trader Joes. I think it's in steaks, so you could cut them into strips if you want!

hope this helps!

lovelove