January 2014 Recipe of the Month
Miraval's newest cookbook, Sweet & Savory Cooking, is released this month and is a blend of two styles of cooking by Miraval’s Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. Although they’re from two very different areas of the kitchen, this husband and wife team has come together to create a unique cookbook that will take you on an exciting journey of culinary delights that are sure to please the palate and respect the waistline. Order your copy now >
This month's recipe of Blue-Corn-Crusted Calamari Salad with Spicy Vinaigrette is featured in Sweet & Savory Cooking. Chef Justin Macy prefaces this recipe by saying, "If you haven't tried panko-style bread crumbs in your own kitchen, now is the time to do so. I use them a lot at Miraval. These Japanese-style dry bread crumbs are larger than the typical dried crumb, and they create a super-crunchy coating without absorbing too much oil." Enjoy!
Blue-Corn-Crusted Calamari Salad with Spicy Vinaigrette
- 3 Tbsp. rice wine vinegar
- 2 tsp. sambal oelek or other hot chili sauce
- 2 tsp. extra-virgin olive oil
- 1/4 tsp. xanthan gum
- 2 tsp. chopped cilantro
- 1/4 c. panko
- 1/4 c. blue cornmeal
- 1 Tbsp. finely chopped cilantro
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 lb. calamari, cleaned, tubes cut into 1/2-inch rings and tentacles cut in half if large
- 1 tsp. olive oil
1 Tbsp. lemon juice
MAKE THE VINAIGRETTE: Put the vinegar, sambal, and olive oil in a blender and process until creamy and emulsified. Add the xanthan gum and process again for a few seconds. Pour into a container and whisk in the fresh chopped cilantro.
HEAT the oven to 400°F. In a large bowl, whisk together the panko, cornmeal, cilantro, and salt and pepper to taste. Put the calamari in another bowl and toss with the oil and lemon to coat evenly.
ADD some calamari pieces to the breading, toss to coat thoroughly, and then arrange them evenly on a baking sheet. Repeat with the rest of the calamari.
BAKE until the calamari is crisp and golden brown, 6 to 8 minutes.
IF YOU WANT TO MAKE THE TORTILLA CUPS: cut the tortillas into quarters. Spray a large muffin tin with nonstick cooking spray, tuck a tortilla quarter into a muffin pocket, and bake until crisp, about 10 minutes.
TO SERVE, toss the greens with some vinaigrette until lightly moistened. Pile some greens on each plate and top with some calamari; drizzle with a bit more vinaigrette if you life. If serving the tortilla cups, arrange the cup on its side on the plate and then arrange the greens so they're tumbling out of the cup.
Serving Size: 1/2 cup; Calories: 190; Total Fat: 7 g; Carbs: 24 g; Dietary Fiber: 2 g; Protein: 8 g