Ink Marinated Calamari + Pesto an Red Pepper Salad (****tail Party Recipes)

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Prep Time: 1 - 2 hours | Cook Time: 1 - 2 hours | Serves: 2

Dinner » Seafood » American

Ingredients:

Ink-Marinated Calamari, Pesto and Red Pepper Chip Salad With a Rioja Vinaigrette

The Rioja Vinaigrette:

Ingredients:
1/2 Bottle Rioja Red Wine
1/4 cup Balsamic Vinegar
2 tbsp Dijon Mustard (whole seed, not Gray ****on stuff either)
1 cup Olive Oil
2 tbsp Honey
4 cloves Garlic
1 can Anchovies (in oil, don’t drain)
1 Roma Tomato (seeded)
2 sprigs Rosemary
juice from 1/2 lemon
freshly cracked Pepper

Puree the anchovies, garlic, and tomato until a paste-like consistency is formed. Add the Dijon and blend well.

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Step 1:





Reduce the Rioja to 1/3 cup.

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Step 2:





Blend with the anchovy base and add the balsamic vinegar and honey. Slowly add the oil while whisking constantly. Finish with the rosemary, lemon juice and pepper.

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Step 3:





The Red Pepper Chips:

Ingredients:
1 Red Pepper
Cornstarch
Water

Cut the red pepper in half and drizzle it with olive oil.

Place under the broiler until blackened.

Let cool; then seed and peel the burnt skin off.

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Step 4:





Puree until smooth. Add a tbsp of water if necessary.