Garlic grilled calamari from Franklin Cafe
1 / 4 pound rice beans
1 large Spanish onion
2 bay leaves
Salt and pepper
1 bunch fresh chive
1 bunch fresh basil
2 cups blended oil - 10% olive oil 90% canola oil
Baby field greens
1 bunch fresh oregano
1 bunch fresh thyme
1 cup coarsely chopped garlic
1 cup lobster stock
1 cup extra virgin olive oil
1 pound butter
1 / 8 cup chopped fresh parsley
Ask your local fish purveyor for fresh calamari with the tub only cleaned with tentacles removed. Marinate calamari with chopped oregano, chopped thyme, garlic, and extra virgin olive oil for one day.
Rice beans (or any other small white bean)
Put beans, halved/peeled onion, bay leaves in a pot and cover with cold salted water. Bring to a boil and reduce to a simmer. Cook until beans are al dente. Strain and cool.
Chive oil / Basil oil
In a blender, puree chives and 1 cup 10% oil until smooth. Season with salt and store for one hour at room temperature. Run chive oil through a fine mesh strainer. Repeat process for basil oil.
Squeeze one lemon through strainer into a sauce pan. Cook over medium heat until it reduces by 80%. Turn heat to low and whisk in one pound of cold butter slowly.
Juice and strain one lemon into a mixing bowl. Slowly whisk in 3 / 4 cup of extra virgin olive oil. Season with salt and pepper.
Preheat grill. Remove calamari from marinate and season generously with salt and pepper. Grill calamari on each side for one minute. While grilling calamari, reheat the rice beans with lobster stock, chopped basil, and season with salt and pepper. Toss baby greens with lemon citronette, salt, and pepper.
Place green at top of plate with rice beans in the center. Top with grilled calamari. Finish with citron blanc. Garnish with chive oil, basil oil, and chopped parsley.