Moroccan fried calamari with grapefruit and marscapone wine sauce over watercress.
I like to get my cooking inspiration from the grocery store. I walk the aisles and wait for something to pop out and say "eat me." I was walking by the fish stand today and they had lots of fresh calamari, which I haven't had in forever. I secretly love the tentacles the best. I think it's because most people are grossed out by them.
So, my thought process was "what goes well with seafood? : Creamy... Acid... Heat... those are my favorites and I wanted to keep it simple and clean.
So I sliced some onions and sauteed in olive oil with a handful of quartered hearts of palm. I added salt and pepper, a giant scoop of marscopone cheese, and about a cup of white wine. I let simmer and added a quarter of a diced jalapeno.
I then cut my calamari, rinsed, tossed in a little buttermilk and battered with flour, salt and pepper, and a few Moroccan spices (coriander, cayenne, cumin, ginger, turmeric, caraway seed). Then a fried them.
I peeled and qaurtered about half of a grapefruit and tossed in with the sauce. I squeezed the other half of the grapefruit over watercress and tossed.
I put it all together and topped with a little cilantro and parmesan cheese.
It was awesome. Yummy!!! That is all...
