Rollercoaster Squid Recipe

Wait Hold Up… Rollercoaster Whaaaa?

Yes that’s right.. I’m just as stumped as you are. Well it goes like this. Wifie bear (a.k.a. Bear) put me up to a challenge. I went with her to Whole Foods where she selected 5 random ingredients which I had to turn into a gourmet dish.. sounds easy enough? Hmmmm…

Check out my Rollercoaster Squid video:

Yes, I’m pretty shocked myself. The dish actually turned out to be pretty amazing and we even coined a new name Rollercoaster Squid. Wanna learn how to make it?

Here’s what you need to make Rollercoaster Squid:

  • squid steak
  • broccoli romanasco
  • blood orange
  • lime fingers
  • edible flowers
  • garlic
  • green onions

Let’s Get a Little Saucy

The first thing that I realize was that the squid steak and broccoli were going to be the main features and we needed a sauce to flavor it up. I took a wedge of blood orange, a lime finger along with the garlic and green onions into a mortar and pestle. The pounding of these ingredients created a sour sweet, tangy, garlicy sauce which could be poured over the squid.

I then chopped up the broccoli romanasco and cooked it on my trusty Le Creuset Enameled Cast Iron skillet with butter, salt and pepper. Be sure not to ver cook the veggie to retain as much of the earthy flavors with out the texture feeling entirely raw. I did the same thing with the squid steak which didn’t take too long to cook as it came scored and only needed a 1-2 minute flash fry.

Plating to Perfection

The most enjoyable part of plating the Rollercoaster Squid was the plating. Bear’s interesting selection of edible flowers gave the presentation so much of an artsy-fartsy appeal that I felt like I should have been rewarded with the Michelin Star right on the spot (all I got are Michelin tires).

There you have it! The first ever Rollercoaster Squid!

Not too shabby if I do say so myself! But the next time I plate, I’m cleaning my pilau cutting board!

Pau!


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