Dear SOS: Can you get the recipe for the calamari appetizer served at Mr. Pickwick’s at Ye Olde England Inne in Stowe, Vt.? It’s wonderful!
Dear Christy: This recipe from chef Sam Pamasano has a few components but isn’t difficult. Just have everything ready to go.
You could also try the orange-sesame glaze on grilled whitefish or shrimp, which could then be tossed with the pepper and onion mixture.
Combine the marmalade, orange juice, vinegar, sesame oil, soy sauce, sesame seeds and pepper flakes in a mixing bowl, blending well. Refrigerate until needed.
Heat the oil in a skillet over high heat. Fry the red and green bell peppers, the onion and the jalapeno until barely tender, about 5 minutes. Season to taste with salt and pepper. Set aside. (This can be made a day before and refrigerated.)
Soak the calamari in the buttermilk for 1 hour in the refrigerator.
Meanwhile, heat the oil in an 8-quart stockpot to 400 degrees. Mix the cornmeal and flour in a baking dish. Drain the calamari and coat well with the cornmeal mixture. Sift the excess cornmeal from the calamari and arrange on a rack to dry in the refrigerator, about 30 minutes. Fry in 4 batches until crisp, 1 to 1 1/2 minutes. Drain.
To assemble, heat the peppers and onions in a large skillet over medium heat, 1 to 2 minutes. Add the orange-sesame glaze and heat for 30 seconds. Toss most of the glaze with the greens, then divide among 4 plates. Arrange the calamari around the greens and drizzle any remaining glaze over the salad.
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