Calamari Salad
1 lb calamari (sliced in ¼ inch tubes or strips)
1 red or yellow bell pepper (roasted, cleaned and filleted)
1 jalapeno pepper (small dice)
1 large clove garlic (finely chopped)
4 tablespoons of extra virgin olive oil (or just enough to lightly cover the bottom of the pan)
Splash of white wine
Sprig of fresh flat leaf parsley (chopped)
Salt and pepper to taste
Place a medium sauté pan over medium/high heat. Add just enough oil to cover the bottom of the pan and heat until hot but not smoking. Add the calamari and cook until opaque and no longer translucent
(about 2 minutes). Add the garlic and sauté for a few moments until golden. Add a splash of white wine. Cook for a minute more and remove from the heat.
Transfer the contents of the pan to a serving bowl. Add the roasted peppers, and the jalapeno. Chill, season, add the parsley and a drizzle of extra virgin olive oil if needed.
To roast the peppers
Place a large bell pepper (red, yellow or orange) on the grill over medium/high heat until the outer skin is blackened on all sides and the pepper collapses. Or roast in a 400 degree oven until the skin blackens and the pepper collapses. Place in a paper bag or in a covered bowl until it cools and the skin pulls away from the pepper. Remove the blackened skin and seeds. Tear the pepper into strips and season with sea salt.
Grilled Eggplant Parmesan
Okay, so this is not as tasty as fried eggplant but it’s very good and not as fattening. Try it. I personally like leaving the skin on but if you prefer, peal the skin before slicing.
3 medium, slim, firm eggplants (large ones tend to be seedy)
1 batch tomato sauce (see below)
9 ¼ inch slices of fresh mozzarella
¼ cup freshly grated parmesan (or pecorino Romano) cheese
¼ cup seasoned Italian bread crumbs (or panko)
Cut the eggplant in ¼ inch circles. Salt and place on paper towel for about half hour or so. This will help drain any of the bitter juices. Place on a hot grill and cook on both sides until the eggplant is soft to the touch (about 5 minutes on each side).
In an oblong baking pan, layer the eggplant as follows: sauce, eggplant, sprinkle of bread crumbs, mozzarella, Parmesan. Repeat. Bake (covered) in a 350 degree oven for about 30 minutes or until the mozzarella is melted and the middle is hot. Finish with fresh parsley or basil
Perfect Basic Tomato Sauce
1 can crushed tomatoes (one with no added garlic or herbs) *
2 tablespoons olive oil (or enough to just cover the bottom of the pan
1 clove fresh garlic--finely chopped
Pinch of crushed red pepper flakes
1/4 chicken broth (this is optional, however it adds flavor and liquid to a sauce that may be too thick.
1 sprig of fresh basil (one with multiple attached leaves) or parsley
Salt and pepper to taste
In a medium saucepan over medium heat add oil and heat until hot but not smoking. Add garlic and pepper flakes and cook for about 30 seconds or until golden. Follow quickly with the tomatoes and then the broth. Add the basil, lower the heat and simmer for at least 30 minutes until the sauce is cooked (no raw tomato taste) and sweet.
*Note: Experiment with different brands of crushed tomatoes. Try ones that have no added puree, garlic or herbs. These will change the taste of purely delicious tomatoes. It is best to add these fresh when you make the sauce. Use this sauce in every dish that calls for a tomato sauce. Use it over pasta of course or make it in a large sauté pan and use it as the foundation for poaching a filet of fish, shrimp, chicken, or other meat or even eggs and you have a low fat, delicious dish that is so satisfying and always open to variations.
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