CookTeaser

RECIPE

Serves 2

A CookTale

Without a doubt , try this recipe once and you will be as smitten as I am. Poaching the Calamari for an hour in EVOO and half a Lemon, and the Leeks for 20 to 25 minutes does wonders. The result is a tenderness and a flavor hard to describe, the photo does a better mouth watering job.

INGREDIENTS

1 lb. cleaned young Squid
2 C plus 2 TB EVOO
1 lemon
Dried Chile Flakes
Salt & Pepper
4 Leeks, trimmed, cleaned
4 Hearts of Palm

METHOD

1. Preheat oven to 375. Rinse the Squid under cold water. Place in a Dutch oven. Cover with 2 cups of EVOO, add half the Lemon (reserving the other half for juice) and a pinch of Chile Flakes, and season well with Salt and Pepper. Cover tightly, and poach the Squid in the oven until fork-tender, about 1 hour. Remove from the oven, and allow to cool with the lid on for at least 25 minutes.

2. Meanwhile, toss the Leeks in a mixing bowl with 2 tablespoons EVOO and season with Salt and Pepper. Place Leeks in a single layer on a sheet tray, and roast until they are tender and beginning to caramelize, about 20 to 30 minutes.

3. Using a slotted spoon, transfer the Squid to a mixing bowl, and combine with the makings of a dressing: 1 tablespoon of the poaching liquid, 2 teaspoons Lemon juice, and a small pinch of Chile Flakes. Toss well, check seasoning, then add the Parsley, tossing again to coat evenly.

4.Arrange the Leeks and Hearts of Palm on 2 plates, and spoon the Squid over them, finishing with a drizzle reserved poaching liquid.

5. A Salad of AVocado and Onion is a fine side dish.