Macadamia Breaded Calimari with Oven-Roasted New Potatoes, Brussels Sprouts & Lemon Beurre Blanc sauce

Macadamia Breaded Calimari with Oven-Roasted New Potatoes, Brussels Sprouts & Lemon Beurre Blanc sauce.
Gluten, Soy & Nightshade Free

Calimari:
2 large Squid cleaned, then cut into rings including tentacles if you like them
1 large Organic Egg, beaten
1 cup homemade Gluten Free Breadcrumbs
1/2 cup Macadamia nuts, processed into "crumbs"
Olive oil for frying
pinch sweet basil leaf & garlic powder& kosher salt for crumb mixture

Brussels Sprouts & New Potatoes:
2 cups fresh Brussels, peeled & cleaned & cut in half
2 cups Baby New Potatoes, cleaned and cut into quarters
Olive Oil
Kosher salt & pepper
1/4 cup chopped Macadamia nuts (for Brussels Sprouts)

Beurre Blanc sauce:
1/2 cup Chardonnay
1/2 cup Half & Half
2 sticks Butter
2 tb Shallots
2 tb Lemon juice
Lemon Zest

Preheat oven to 400F.

Grab your favorite aluminum baking sheet, set aside.
In a gallon sized ziplock bag put prepared New Potatoes with a big drizzle of Olive Oil, Salt & Pepper. Shake well to coat and pour onto half of your baking sheet.
In another gallon sized ziplock bag, put prepared Brusels Sprouts, chopped Macadamia nuts, Salt, Pepper and another good drizzle of Olive Oil. Shake well to coat then pour onto other half of baking sheet.

Place in oven and set timer for 50 minutes. You are going to want to check them periodically and swirl them around to bake evenly. You want the Brussels Sprouts to caramelize and the New Potatoes to get nice and brown.

Meanwhile in a small bowl, beat the egg. Set close. And in a pie dish put your Gluten Free Breadcrumbs along with Macadamia Nut crumbs, salt, garlic & basil.
Mix thouroughly.

In a Large sauce pot pour Olive Oil (about 4" deep) and heat to Medium (about 350F)

Dredge each piece of Squid in Egg, then Breadcrumbs & Macadamia Nut mixture. Using tongs drop each piece in the hot oil and let the breadcrumbs turn a nice golden brown, about 3-4 minutes each side. Set cooked squid on paper towels to drain.

In a 12" skillet, melt Butter and when pan is warm saute Shallots until they are nice and soft. Add Chardonnay & Lemon Juice, whisk well, cook about 10 minutes, being sure not to burn but you want to reduce & slightly thicken the liquid, then add Half & Half & zest. Whisk well, then turn off heat and set aside.

To serve, place a pile of Brussels Sprouts, New Potatoes and Squid drizzled with Lemon Beurre Blanc.

Serves 2

Enjoy!! :)
lovelove
Collette