We're cooking ‘Chinese 5-Spice Calamari sautéed in brown butter' and white clam pizza with Chef Rob Biela of Speak Easy Bar and Grill.
INGREDIENTS - Calamari
1½ pounds squid tubes, cut into ½ inch rings
2 Tablespoons ‘Chinese 5- spice' powder
½ cup almond slivers
½ cup dried currants
½ cup unsalted butter
2 cups cooked chickpeas
1 Tablespoon ‘Sambal Chili' sauce
3 Tablespoons tahini paste
2 Tablespoons olive oil
2 Tablespoons water
salt, to taste
white pepper, to taste
INGREDIENTS – Pizza
6-8 3-4 inch Quahogs
¾ cup clam juice
4 teaspoons lemon juice
3 Tablespoons flour
½ cup sour cream
8 cloves garlic, finely chopped, divided
1 teaspoon olive oil
1 teaspoon fresh rosemary, minced
2 cups shredded mozzarella cheese
2 slices bacon, snipped into 1 inch pieces
•TOSS calamari in ‘Chinese 5-spice' powder and marinate for 5 to 10 minutes. SET ASIDE.
•TOAST almonds in the oven until golden brown. COOL almonds. COMBINE with black currants and SET ASIDE.
•COMBINE chick peas, chili sauce, tahini paste, olive oil, water, salt and pepper in food processor. PROCESS until smooth. SET ASIDE.
•HEAT butter over high in a large sauté pan until it turns brown.
•ADD the marinated calamari, currants and almonds. SAUTÉ 30-50 seconds only, until calamari is firm but not overcooked.
•CENTER the spicy hummus mixture in the middle of a large serving plate. POUR the calamari on top.
•GARNISH with toasted or grilled pita bread and serve.
Steps – Pizza
•STEAM your clams in 1 inch of boiling water until they are all open. SHUCK, RINSE off any sand and CHOP. SAVE the juice from the pot and strain out any sand!
•PRE-HEAT oven to 400°F (or temperature on pizza dough package).
•MAKE a ‘slurry' with cooled clam juice, lemon juice and flour by WHISKING them together in a cool saucepan.
•THICKEN over high heat until whisk lines stay visible, STIRRING to prevent lumps and browning.
•REMOVE from heat, STIR in sour cream and 4 cloves worth of minced garlic.
•STRETCH pizza dough onto greased cookie sheet or heated pizza stone.
•SMEAR ‘white sauce' on dough – leaving an inch at the edges blank.
•SPRINKLE clams and rosemary evenly.
•SPRINKLE cheese evenly.
•MIX remaining garlic with 1 teaspoon olive oil. SPRINKLE on top. DISTRIBUTE bacon pieces evenly so no one feels left out.
•COOK at 400°F until cheese is golden brown, bacon looks cooked, and you simply can't stand it any longer. (At least 20 minutes.)
•COOL at least five minutes if you value the roof of your mouth...
•SLICE and ENJOY!