ABC7 Cooking Segment 12/16/21 “Feast of Fishes”
https://abc-7.com/news/local/2021/12/16/cooking-with-cal-feast-of-fishes-recipes/amp/
Appetizer
Calamari Salad
Serves 2
Ingredients:
16 Oz. Fresh Calamari / Tubes and Tentacles Whole
4 Oz. Celery Chopped
2 Oz. Shallots Chopped
2 Oz. Italian Flat Leaf Parsley Chopped
2 Large Lemons Juiced
2 Oz. Capers
1 Oz. Bay Leaves
Pink Himalayan Salt and Pepper to Taste
Extra Virgin First Cold Press Organic Olive Oil
Method:
Bring 2 Quarts of water to a boil
Add Bay Leaf and Salt and Pepper to Taste
Add Fresh Calamari and cook for 10 minutes or until tender
Remove from heat and cool immediately
In a large bowl combine Olive Oil, Celery, Shallots, Lemon Juice, Capers, Flat Leaf Parsley and Calamari
Refrigerate for minimum 4 hours
Plate and Garnish with Flat Leaf Parsley
Entree
Fresh Stuffed Vegetable Ravioli with Scallops in a light Cream Sauce
Ingredients:
5 Large Vegetable Stuffed Ravioli or Similar
2 Oz. Shallot Chopped
2 Oz. Garlic Chopped
3 Oz. Fresh Spinach
2 Oz. Grape Tomatoes
4 Oz. Baby Bay Scallops
3 Oz. Heavy Cream
1 Oz. Unsalted Butter
Italian Flat Leaf Parsley Chopped
Pink Himalayan Salt and Pepper to Taste
Extra Virgin First Cold Press Organic Olive Oil
Method:
Bring 2 Quarts of water to a boil
Coat the bottom of a medium sauté pan and place on high heat
Sauté garlic, shallots and scallops with butter about 5 minutes
Add Salt and Pepper to taste
Add Heavy Cream and begin reducing by 5o%
Add Spinach and Grape Tomatoes
Drop your Fresh Ravioli in your boiling water for 90 seconds or until the floor atop your pot
Add your Ravioli to your sauce and continue to reduce
Plate and garnish with flat leaf
