Spicy Grilled Calamari with Lemon, Baby Arugula & Fennel Salad

Mezzaluna is an Italian trattoria and true neighborhood gem around the corner from my apartment where I often go with family to enjoy a casual meal.  As soon as we sit down, I pre-order the grilled calamari since it’s a popular item and I prefer to get the disappointment out of the way if they’ve run out.  Finally the other day, as I was eating yet another plate of the chili-spiced squids, Dr. France asked me why I hadn’t made this favorite dish at home.  So last night I picked some up from the market and continued my current trend of the ‘zip-lock marinade & grill’ technique.  This recipe utilizes a mix of standard Mediterranean ingredients (lemon, olive oil, parsley) plus a pinch of chili flakes and Esplette to pack some punch.  Like other grilled seafood, it is important to sear them hot and fast so the squid don’t get overcooked and tough.  Finished with a healthy squeeze of lemon and a baby arugula salad, this dish brings seaside summer off the boat to your city kitchen.  Add grilled marinated vegetables or lemony fregola pasta as an extra side dish.

Difficulty:  Moderate

Prep Time:  15 minutes

Cook Time:  5 minutes

Serves 2

Ingredients:

1 lb. cleaned Squid, heads and tails

zest and juice of 2 lemons, divided

½ tsp. Chili flakes (med-spicy)

½ tsp. Esplette

½ tsp. Sea Salt

1 Tbsp. chopped Shallot

2 Tbsp chopped Parsley, divided

½ cup Extra Virgin Olive Oil, divided

4 oz. (115g) Baby Arugula

½ Fennel bulb, shaved thin

Fleur de Sel

Technique:

• Rinse the squid in cold water and drain on paper towels.  Score the heads (white parts) by making shallow slices ½-inch apart, without cutting all the way through.

• Prepare the squid marinade in a large zip-lock bag.  Combine the zest of 1 lemon, juice of ½ lemon, chili flakes, Esplette, shallots , 1T parsley and ¼ cup olive oil.  Mix well, add calamari, seal the bag and shake until evenly distributed.  Refrigerate for 10 minutes.

• Prepare salad dressing by combining the zest of half a lemon, juice of a whole lemon, salt and pepper; whisk in 3-4T olive oil.

• Heat the grill pan on high until smoking hot.  Add calamari and press down with a spatula so they don’t curl too much.  Cook for 2 ½ minutes on each side and remove to a warmed platter with remaining parsley and half a lemon.  If cooking with vegetables, start them 3-4 minutes before calamari.  

• Toss arugula and shaved fennel with dressing, season with salt and pepper and serve.

Strawberry Mâche Salad with Goat Cheese, Almonds and Aged Balsamic

Juicy, ripe strawberries provide a sweet foundation for this light summer salad of delicate lamb’s lettuce (mâche), salty goat cheese, crunchy almonds and viscous vinegar.  Mâche is a mild type of salad without as much earthy flavor as other lettuces, and is a good option when you’re trying to highlight other items.  Simple and clean, the use of excellent ingredients makes the salad feel indulgent while being healthy at the same time.  Keep the goat cheese under an ounce per portion and it’s truly guilt free…

Difficulty: Easy

Prep Time: 10 minutes

Serves 2

Ingredients:

8 medium strawberries

2 oz. (60g) crumbled goat cheese

2 oz. (60g) almonds, coarsely chopped

3-4 cups mâche salad greens, cleaned & loosely packed

2 Tbsp. (30ml) extra virgin olive oil

sea salt & pepper

2 Tbsp. (30ml) aged balsamic vinegar

Technique:

• Slice strawberries ¼” thick, season with ½T olive oil and fresh pepper; arrange around the perimeter of the plates.
• Season salad with remaining 1 ½T olive oil, and a light sprinkle of salt and pepper.  Toss the greens with the goat cheese and almonds, arrange on the plates, and drizzle with balsamic vinegar.

  

Grilled Lemon Pepper Chicken with Spinach and Feta Salad

Chicken breasts require TLC in order to make them juicy and flavorful.  Grilling is a great way to add that charred-smokiness, but doubled up with a good citrus marinade and you almost can’t go wrong.  Outdoor grills can be covered to raise the temperature like an oven, however when using a cast-iron pan indoors, it’s best to pound out the chicken to an even thickness.  This prevents the outside from getting dried out before the inside is cooked through.  Accompanied by a Mediterranean style spinach salad with salty feta, cool cucumbers, and a simple Provençal dressing, this dish is sure to become your new summertime favorite.

Difficulty: Easy

Prep Time: 25 minutes

Cook Time: 10-15 minutes

Serves 2

Ingredients:

Marinade:

Juice and zest of 1 Lemon

½ tsp. cracked Black Pepper

¼ tsp. Sea Salt

½ cup Extra Virgin Olive Oil

3 sprigs fresh Oregano

2 Chicken Breasts

Salad:

1 large Shallot, ½ finely diced, ½ julienned

½ tsp. Herbs de Provence

2 Tbsp. Red Wine Vinegar

2 Tbsp. Extra Virgin Olive Oil

¼ cup crumbled Feta

¼ English Cucumber, partially peeled, seeded, sliced

4 oz. (115g) Baby Spinach

2 Tbsp. (25g)   Niçoise Olives or Dried Tart Cherries (optional)

Technique:

• Combine lemon juice, zest, salt, pepper, olive oil and oregano sprigs in a zip-lock bag.
• Rinse chicken breasts in cold water, dry with a paper towel, and place on a cutting board, covered in a piece of plastic film.  Lightly pound the thick side of the breasts until even with the center.  Add to the bag and shake them around until evenly distributed.  Refrigerate for 30-45 minutes.
  
• Turn on the exhaust fan and heat a cast iron grill pan on high until smoking hot.  Add the chicken breasts and cook undisturbed for 5-6 minutes per side, basting with any leftover marinade.  The temperature should be approximately 155˚ in the thickest part.  Remove and rest for 2-3 minutes before slicing.
  
  
• In a small bowl, combine diced shallot with herbs de Provence and vinegar; whisk in olive oil and toss together with shallot julienne, feta, cucumber and spinach.  Season with pepper.