The forwarded email casually suggested I might be interested. My IMMEDIATE response screamed “Yes, please!” And thank you for the information, of course. So began our investigation into what will soon be the American Idol of cooking shows. Master Chef is a new series modeled after the shows now airing in Australia and London. The Fox series, however, will star Gordon Ramsey and contain local talent which they’ve spent the last month scouring the US to find. Obviously, Katy attended the casting call in Dallas and I attended in Atlanta. Hopefully it’s not so obvious that neither of us have received a call back, but I’m hoping that’s just because they have not yet realized what fabulous television the two of us dueling it out in the kitchen would make…

Alas, after completing a 12 page application and a lot of planning, experimenting, and waiting we have heard nothing. Not that the experience itself wasn’t totally worthwhile. I can say that because I made my way through the doors 2 hours later and right before the sky opened up in a not so nice wintry rain. Those merely arriving on-time were not so lucky, yet I concede that anything done while holding a fresh & hand delivered Starbuck’s Misto is not completely intolerable. In line I heard stories of casting calls past, favorite restaurants, and meals, soon to be plated and presented to the judges. Once we entered the Viking School all chatter was silenced by nerves until we were ushered into a station to plate and present. Honestly, I fumbled, jittery from the cold and coffee. I managed to get my stuffed squid to look appealing enough, however, raised my hand, and did my best to woo the Casting Director and Fox Newscaster who would determine my fate. Although I failed to notice, I was told the cameras were on me during my interview so if nothing else perhaps I’ll at least make the first episode! And, of course, this original dish for you!

Stuffed Calamari

Serves 4.

 

• 2 T olive oil, divided
• 1 T butter
• 8 oz chopped button mushrooms, chopped
• 1 small onion, chopped
• ½ lb squid tentacles
• 8 squid tubes
• 3 cloves garlic, sliced
• 1 bay leaf
• 1 t italian seasoning
• Red pepper flakes
• S&P
• ½ T flour
• 1 c red wine
• ¼ c water/cream
• ½ c homemade breadcrumbs
• ¼ c Parmesan cheese
• ¼ c parsley, chopped
• 1 lemon, divided
• balsamic syrup, optional

In a skillet, melt 1 T olive oil & butter.  Add onions and mushrooms and cook until tender, about 5 minutes.  Add squid tentacles, spices, and garlic and cook until liquid evaporates before mixing in flour.  Slowly add wine and water and stew over medium-low heat until thick, about 20 minutes.  Stir in cream and continue to simmer another couple minutes.  Remove from heat. 

 

On a baking sheet dress cubes of bread in melted butter, salt, and pepper and bake at 350 for about 20 minutes or until crispy.  Blend in a food processor until fine. 

 

Working in batches, transfer squid mixture to food processor and blend.  Transfer to a mixing bowl and mix in breadcrumbs, parsley, and lemon juice to taste. 

 

Stuff squid tubes partially full with stuffing.  Note that they’ll just spit it back out at you when they cook if they’re too full.  Sprinkle with salt and pepper.

 

Heat oiled grill pant to medium high and cook calamari in batches of two, slowly rolling after every 30 seconds for 2-3 minutes until all sides are white (not translucent) with pretty grill marks. 

 

To serve, chill and slice into sushi sized rounds or serve whole over a bed of greens, drizzled with balsamic syrup, and with a lemon wedge on the side.  Oh yeah and get in line!