Grilled Calamari with Chef Gwen Le Pape at the Upstairs at the Kimberly Hotel, NYC


  • 1 edible orchid for garnish
  • Salt and freshly ground pepper to taste
  • 1 cup balsamic vinegar, reduced until syrupy consistency
  • 1 cup extra virgin olive oil
  • 1 tbsp. Dijon mustard
  • 1 tbsp. sherry vinegar
  • 1 garlic clove
  • + 4 more ingredients
    • Juice and zest of ½ a lemon
    • 1 bunch flat-leaf parsley
    • ½ bunch tarragon
    • 2 lbs. fresh squid

Clean the squid, then drizzle olive oil, salt and pepper. Chill on ice until ready to use. Blanche the parsley and tarragon by placing in a pot of salted, boiling water for 30 seconds then plunging into an ice bath. Place the blanched herbs, lemon juice and zest, garlic, vinegar and mustard i...

View full recipe at Chow


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