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

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