Recipe Categories
Seafood
Squid

Lynn's Grilled Stuffed Squid Poblano Sauce

4 lrg Calamari - (ea 1/2 - 3/4 lb) whole
2 tbl Minced shallots
1 tbl Minced garlic
1/2 cup Chopped leeks, white part only
1/2 cup Goat cheese
1 x Roasted red pepper diced small
1/4 cup Bread crumbs
    Salt to taste
    Freshly-ground black pepper to taste
2 tbl Olive oil
ROASTED POBLANO SAUCE
2 x Green Poblanos roasted, peeled, seeded, and diced
1 tbl Minced garlic
1 cup Mayonnaise (homemade or prepared)
    Juice of one lemon
    Salt to taste
    Freshly-ground black pepper to taste
1/2 cup Snipped chives
1/2 cup Red and yellow brunoise peppers
    Bayou Blast - (Emeril"s Creole Seasoning) see * Note

 Method :
Preheat the grill.
For sauce; combine the roasted Poblano peppers and garlic in a food processor and puree until smooth. Add the mayonnaise, lemon juice and season with salt and pepper. Strain through a chinoise and set aside.
For stuffed calamari, in a saute pan sweat off the shallots, garlic, and leeks. Season with salt and pepper. Set aside and cool.
Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs together. Mix in the sauteed mixture and reseason. Stuff each calamari tube with the filling until nice and plump. Rub each stuffed tube with a little oil to prevent from sticking on the grill. Grill each tube for 1 to 2 minutes on each side, thus leaving grill marks on each side.
To assemble, cut each tube into five nice pieces on the bias. Spoon a nice amount of the sauce on the bottom of the plate and arrange the calamari on top. Garnish with snipped chives and brunoise of red and yellow peppers with Bayou Blast on the rim.
This recipe yields 4 servings.