01-10-2007, 05:23 AM
[font "verdana, arial, helvetica"][size 2]5 cup flour
3 tbl salt
3 tbl freshly-ground black pepper
12 lb calamari steaks or fillets
(48 four-oz steaks)
36 x eggs lightly beaten
3/4 cup grated Parmesan cheese
3 tbl Tabasco brand Pepper Sauce
3 tbl lemon juice
3 tbl Worcestershire sauce
3/4 cup olive oil
3/4 cup clarified butter
Zesty Butter Sauce (see recipe)
In small hotel pan combine flour, salt and pepper. Dredge calamari steaks in flour mixture.
In separate small hotel pan mix eggs, cheese, Tabasco brand Pepper Sauce, lemon juice and Worcestershire sauce until smooth. Dip dredged steaks into egg mixture to coat.
Heat oil and butter in saute pan. Add steaks and cook 1 1/2 minutes per side until golden brown.
This recipe yields 24 servings.
Caution: Overcooking steaks will result in toughness and chewy texture.[/size][/font]
3 tbl salt
3 tbl freshly-ground black pepper
12 lb calamari steaks or fillets
(48 four-oz steaks)
36 x eggs lightly beaten
3/4 cup grated Parmesan cheese
3 tbl Tabasco brand Pepper Sauce
3 tbl lemon juice
3 tbl Worcestershire sauce
3/4 cup olive oil
3/4 cup clarified butter
Zesty Butter Sauce (see recipe)
In small hotel pan combine flour, salt and pepper. Dredge calamari steaks in flour mixture.
In separate small hotel pan mix eggs, cheese, Tabasco brand Pepper Sauce, lemon juice and Worcestershire sauce until smooth. Dip dredged steaks into egg mixture to coat.
Heat oil and butter in saute pan. Add steaks and cook 1 1/2 minutes per side until golden brown.
This recipe yields 24 servings.
Caution: Overcooking steaks will result in toughness and chewy texture.[/size][/font]