Lunchbreak: Signature Room chef Rosalia Barron makes king crab and calamari

The Signature Room
875 N. Michigan Avenue
Chicago
www.signatureroom.com

King Crab & Calamari
Serves 4

Ingredients:
2 pounds King Crab Legs

Directions:
Pick crab meat out of the shell and keep in large pieces. Set aside.

Calamari

Ingredients:
1 pound whole calamari, cleaned
1 cup buttermilk

Directions:
Cut calamari into medium size rings and rinse under cold water. In a large bowl combine calamari and buttermilk. Refrigerate for 2 hours.After 2 hours, remove from refrigerator and strain calamari.

Herb Potatoes

Ingredients:
1 pound fingerling potatoes
3 Tablespoons olive oil
2 Tablespoons thyme, leaves only
1 Tablespoon Italian parsley, chopped small
1 Tablespoon basil, chopped small
salt and pepper to taste

Directions:
Preheat oven to 350F. Wash potatoes and cut into medium rounds. In a large mixing bowl, combine olive oil, thyme, parsley and basil.  Mix well.  Toss potatoes in the olive oil mixture. On a baking sheet, place a thin layer of potatoes. Bake at 350F for 15 minutes until tender. Add salt and pepper to taste when hot off the oven. Cool at room temperature.

Teardrop Tomatoes

Ingredients:
1 pound teardrop tomatoes
2 Tablespoons olive oil
1 Tablespoon thyme, leaves only
1 Tablespoon basil, chopped small
salt and pepper to taste

Directions:
Wash and quarter tomatoes. Place all ingredients in a mixing bowl and toss well.  Season with salt and pepper to taste. Cover and refrigerate.

Citrus Butter to Poach Calamari

Ingredients:
1 1/2 cups butter
2 Tablespoons basil, leaves only
2 Tablespoons Italian parsley, leaves only
1 Tablespoon thyme, leaves only
1 medium lemon,  zest only
2 medium lemons,  juiced
3 cloves garlic, minced
2 cups white Wine
salt and pepper to taste

Directions:
Chop basil, parsley and thyme. Place all ingredients in a pot over low heat. Once butter is melted, simmer for 15 minutes.  Add salt and pepper to taste. Add drained calamari rings and cook for three minutes. Set calamari aside.

Citrus Mayonnaise

Ingredients:
1 teaspoon lemon zest
1 Tablespoon lemon juice
1 teaspoon lime zest
2 Tablespoons lime juice
2 cloves garlic, minced
1 Tablespoon shallot, minced
1 cup mayonnaise
salt and pepper to taste

Directions:
In a large mixing bowl whisk together all ingredients. Mix well and add salt and pepper to taste. Cover and refrigerate.

Verde Sauce

Ingredients:
1 cup Italian parsley, leaves only
1 cup basil, leaves only
2 Tablespoons shallot, chopped
2 cloves garlic, chopped
2 cups olive oil
2 Tablespoons lemon juice
salt and pepper to taste

Directions:
In a small pan, place 1 Tablespoon of olive oil, shallot and garlic.  Cook over low heat. In a blender, place parsley, basil, sautéed garlic and shallot, and lemon juice.  Blend at low speed and add the remainder of the olive oil. Add salt and pepper to taste.

Plating
In a mixing bowl, combine crab meat, poached calamari, baked potatoes and marinated tomatoes.  Mix together with citrus mayonnaise. Pack the mixture into a 4 inch cutting ring and place in on the plate. Serve verde sauce on the side. Garnish with a fried piece of crab and fried calamari tentacle (if desired).

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