What’s For Dinner?
Buckhead Diner's Fried Calamari With Pepper Jelly
(First star is lowest, fourth star is highest)
From the menu of . . . Buckhead Diner
3073 Piedmont Road, Atlanta
Q: I am seeking a recipe from the Buckhead Diner. The menu item was a fried calamari with a spicy, sweet pepper sauce.
--- Melissa Colley, Honolulu, Hawaii
A: The Buckhead Diner's executive chef, Tony Pope, has added his own twist to this ever-popular appetizer. Deep fried calamari is tossed with a sweet jelly with flecks of red bell pepper and spicy jalapeno or small, spicy, red Thai chiles for a bit of heat. The jelly coats it with flavor but doesn't weigh it down.
Hands on time: 20 minutes Total time: 35 minutes Serves: 2
For the jelly:
2 cups water
1/2 cup granulated sugar
1/4 cup vinegar
1/4 cup jalapenos or other chile peppers,
seeded and diced
1/4 cup red bell pepper, seeded and diced
1 packet gelatin
1/2 teaspoon salt
For the calamari:
14 ounces calamari, cut into rings
1 cup milk
1 cup all-purpose flour
To make the calamari: Coat calamari in milk, dredge in flour and shake off excess. In a deep fryer or skillet, heat canola oil to 375 degrees. Fry calamari (you might need to do it in two or more batches) for 1 to 2 minutes, until golden brown. In a mixing bowl, toss hot calamari with 6 tablespoons of jelly and serve immediately.