Iceberg Babies® with Monterey Calamari
Yield: 8 servings
Ingredients:
| 8 |
Garden Hearts® Iceberg Babies® |
| 2 |
pounds fresh calamari with tentacles |
| 2 |
tablespoons grapeseed oil |
| 2 |
tablespoons fresh garlic, roughly chopped |
| 1/4 |
teaspoon red chili flakes, crushed |
| 1 |
teaspoon black pepper |
| 1 |
teaspoon salt |
| 1 |
cup Cabernet Sauvignon |
Marinade:
| 4 |
tablespoons olive oil |
| 2 |
tablespoons red wine vinegar |
| 3 |
tablespoons parsley, chopped |
| 3 |
shallots, finely sliced |
| 1 |
cup green olives, sliced |
Garnish:
1. Cut off the Iceberg Babies® stem, rinse under cold water, and allow to drip-dry completely.
2. Cut a generous slice from the bottom (stem side) of the lettuce, about 1/4 of the head, and remove some of the inner leaves to create a bowl.
3. Chiffonade removed lettuce and set aside.
4. Clean calamari tubes and tentacles; cut tubes into rings.
5. Heat grapeseed oil in a large sauté pan, add calamari, and sauté for one minute.
6. Add garlic, chili flakes, salt and pepper, and continue sautéing for another 2 minutes.
7. Add wine and simmer/reduce for 10 minutes.
8. Remove from heat, allow to cool, and drain off the liquid.
9. Combine olive oil, red wine vinegar, parsley, shallots and green olives; toss well with the calamari and let marinate a minimum of 3 hours.
10. Place the Iceberg Babies® lettuce bowl on a bed of lettuce chiffonade to stabilize the plate and fill with the calamari
11. Garnish with a sprig of fresh parsley.
Recipe by: |
Beat Giger, CEC, AAC, Corporate Chef
Pebble Beach Resorts; Pebble Beach, CA |
| Chef’s comments: “This dish showcases the bountiful produce and seafood of California’s Monterey Bay area” |
|
|
Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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