Recipe Calamari Narcoossee’s Grand Floridian Resort
Yield: 1 serving
Ingredients:
4 ounces Tomato Coulis (recipe below)
4 ounces Pepperoncini Relish (recipe below)
5 ounces Calamari
2 ounces Calamari Flour (recipe below)
2 ounces Buttermilk
1 ounce Tuscan Extra Virgin Olive Oil
To Taste Salt & Pepper
Fry Oil
Method of Preparation:
• Dip calamari in buttermilk and then in flour. Fry until golden brown. Drain on paper towel and season with salt and pepper.
• Place 4 oz. tomato coulis on plate.
• Place fried calamari on top of coulis in center of plate.
• Place pepperoncini relish on top of calamari.
• Drizzle coulis with olive oil.
Tomato Coulis (recipe should be reduced for home use)
Yield: 18 lb. 4 oz.
Ingredients:
12 pounds, 12 ounces Canned Diced Tomatoes
4 each (2 pounds) Sweet Onion, diced
2 each (2 pounds) Celery Root, diced
1.5 cup (12 ounces) Olive Oil Blend
8 ounces Garlic Cloves, chopped
2 cups (4 ounces) Basil Leaves, chopped
To Taste Salt &Pepper
Method of Preparation :
• Sauté onion, garlic, and celery root in olive oil blend until tender. Do not brown.
• Add 2 cans of tomatoes and juice.
• Add Basil.
• Cook 30 minutes until everything is very tender.
• Puree with stick blender, season with salt and pepper.
Pepperoncini Relish (recipe should be reduced for home use)
Ingredients:
2 jars Pepperoncini peppers, Stems removed; and Sliced
1 jar manzanilla olives, pitted, sliced, drained and rinsed
1 gallon pepperoncini juice (use the juice!)
8 ounces lemon Juice, freshly squeezed
2 ounces Italian parsley, chopped, (2 bunches)
1 ounce Chives, Chopped, (1/2 Bunch)
1 jar capers, drained and rinsed (discard juice!)
1 teaspoon Crushed red Pepper Flakes
2 ounces olive oil
24 ounces Yellow Peppers, diced
24 ounces red pepper, diced, whole weight
24 ounces Vidalia Onion, diced, whole weight
4 ounces Minced Garlic
to taste Kosher salt
to taste Black Pepper, freshly ground
Method of Preparation:
• Dice the onions and Peppers and coat with the 2 oz. of Olive oil. Season and roast at 350 degrees for 15 minutes. Cool in the refrigerator.
• Drain and rinse the olives and capers. Use only the juice from the pepperoncinis.
• Combine the remaining ingredients in a mixing bowl and add the chilled saute mixture. Chill.
Calamari Flour (recipe should be reduced for home use)
Ingredients:
3 pounds All Purpose Flour
3 pounds Corn Flour
1/2 ounce Cayenne Pepper
2 ounces Kosher Salt
1/2 ounce Black Pepper, freshly ground
Method of Preparation:
Combine all ingredients in a bowl and mix.
