Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Calamari Salad

It’s no great shock that the restaurants in western Sicily specialize in seafood. The fresh catch is typically displayed in the dining room. The local fish varieties that were caught that day are displayed as whole fish on a platter, cart, or small buffet table. One chooses the fish he would like to eat and the preparation by which it will be cooked, and a server takes it to the kitchen where the chef cleans it, cooks it, and sends it to the table. Beautiful. Most of the restaurants in this area have dozens of antipasto trays displayed in the dining room. Marinated eggplant, squid salad, artichokes, mushrooms, cous cous, rustic savory pies and tarts, olives, pickled vegetables, anchovies prepared several ways, and a dozen other antipasti are available. One could make a meal out of antipasto, but one never does.

Ingredients

2 ½ lbs.  Calamari, sliced tubes and tentacles
½ gallon Water
¼ cup Dry white wine
¼ cup White vinegar
4 Lemons
2 Tbl + 1 tsp Kosher salt
1 Tbl Whole black peppercorns
1 sprig Italian flat leaf parsley
1 sprig Fresh thyme
2 Tbl Red wine vinegar
1 Tbl Tarragon vinegar
¼ cup Extra virgin olive oil
¼ tsp Fresh ground black pepper
½ tsp Fresh garlic, minced
¼ cup Italian flat-leaf parsley leaves, loosely packed
2-3 each Large leaves fresh basil, chiffonade

Instructions

In a 2 quart stock pot, combine water, wine, white vinegar, 2 lemons, 2 TB salt, peppercorns and the sprigs of parsley and thyme. Bring to a boil, reduce to a simmer and add the calamari. Leave in the water for 3-4 minutes to partially cook the calamari. Strain and spread out on a pan to cool completely. Discard the poaching liquid.

Stack the basil leaves, roll them tight, and slice thin with a sharp knife (chiffonade)

Once the calamari has cooled, combine with the juice of the remaining 2 lemons, red wine vinegar, tarragon vinegar, oil, 1 tsp salt, black pepper, garlic, parsley leaves and basil. Cover and marinate in the refrigerator for a couple hours. Serve chilled.

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more