Layered Beef Tortilla Lasagna

(recipe to follow)

Fried Calamari and Fish with Spicy Anchovy Mayonnaise

This was adapted from chef Michael Romano's (of Union Square Cafe fame) recipe. For variety, I added the fish. I also soaked the calamari in buttermilk overnight, then drained them out in the morning.

There are two "secret" ingredients that make this recipe work. First is the use of Graham cracker crumbs, which enhanced the coating flavor with its hint of sweetness. And the second one is the club soda. Aside from moistening the squid/fish, it also lightened the coating and added some airiness to it.

The spicy anchovy mayo provides just the right amount of contrast to the sweetness of the Graham cracker crumbs. This is definitely a keeper! Once I tasted it, I knew I'd never look at another calamari the same way again.

For the Anchovy Mayonnaise:

* 1 egg,at room temperature
* 4 to 5 anchovy fillets
* 2 tablespoons fresh lemon juice
* 1 tablespoon parsley, chopped fine
* 1/2 teaspoon cayenne
* 3/4 cup extra virgin olive oil

For the Calamari/Fish:

* 1 pound fresh, clean calamari
* 1/2 pound fresh haddock fillet
* large bottle of club soda, cold
* 4 cups vegetable oil
* 1 cup all-purpose flour
* 1 cup graham crackers crumbs
* 1 teaspoon kosher salt

Make the mayonnaise: In a food processor, combine the egg, anchovies, lemon juice, parsley and cayenne. Blend until smooth. With the motor running, slowly add oil to make a mayonnaise. Transfer sauce to a bowl and refrigerate, covered tightly up to two days, until ready to serve.

Make the calamari/fish: Cut the calamari into 1/4-inch rings. If tentacles are large, halve or quarter them lenghtwise. Slice the haddock fillet into cubes, approximately the same size as the rings.

Pour the club soda into a bowl. Place the calamari and fish in the bowl and let soak for 10 to 15 minutes. While the calamari is soaking, pour the oil into a heavy-bottomed saucepan. To prevent the oil from bubbling over when frying the seafood, the pan should be no more than one-third full.

Heat oil to 360 degrees.

Combine the flour and Graham cracker crumbs in a bowl. Remove the calamari/fish from the club soda in two or three batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake out excess coating. Gently lower each batch of seafood into the hot oil and fry until golden brown, about two minutes. Remove seafood with a slotted spoon and drain on paper towels. Sprinkle with salt. The cooked squid/fish can be kept warm in a low oven while you finish the rest.

Serve hot with chilled anchovy mayonnaise.

LINK: http://www.unionsquarecafe.com/

Beef Roulade with Homemade Spaetzle

This is my version of the German Rouladen - Meat rolls filled with bacon, onions and pickles.

After we had this for dinner, P brought some to work for lunch the next day. He loved it so much that when he came home that evening, again - he ate the rest of the remaining meat rolls for dinner!

Worried about gaining weight, he had one funny request: "Can you make this only once every two months?"

Ingredients:

*10 flank steak fillets, each about 1/4 inch thick and 3 inches wide
*German mustard (Thomy Delikatess-Senf mittelscharf), or any Dijon stone ground mustard
*10 thick sliced bacon (I used Schaller & Weber's smoked ones)
*1 large onion, minced
*1 bottle (10 oz) Heinz sweet relish (you'll need only approx. 1/4 of this)
*2 tablespoons butter
*1 cube beef bouillon
*1 whole dill (Kosher) pickle, slice lenghtwise into 1/3 inch thick strips
*2 tablespoons flour
*1 tablespoon onion powder
*1 tablespoon ground paprika
*salt and pepper to taste

Season both sides of the fillets with onion powder, ground paprika, pepper, and salt. Spread a thin film of mustard on one side of each fillet. Spread a thin layer of sweet relish over the fillet, then lightly sprinkle some minced onion all over it. Place a strip of bacon and a slice of dill pickle on each fillet and form into a roll. Use string or toothpick to hold the roll together.

Heat oven to 350' degrees.

Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until brown, then transfer them to a baking pan. Set aside. In the same skillet, saute any remaining minced onion until wilted. Pour in 2 1/2 cups of water. Add the beef bouillon cube. Stir until dissolved. Pour into the baking pan with meat rolls. Cover and bake for 1 hour. Add flour to thicken the sauce. Cook for an additional 30 min - 1 hour, until tender and bubbly.

Cut the strings off and serve with spaetzle and steamed vegetables.

Spaetzle
(Recipe from Tyler Florence)

Ingredients:

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tbsp. unsalted butter
2 tbsp. minced fresh chives

In a large bowl, combine the flour, salt and pepper and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of slated water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.