Recipes from The Culinary Edge cooking show

Best Calamari Recipe - Oven Baked NOT Fried

8/10/2020

I'm excited to share this recipe taught to me by my Dad. This simple recipe has brought so much joy to my family, because it's easy, makes the house smell fantastic, tastes heavenly and requires only five ingredients. It seems the best things in life are simple, aren't they.

It's also a fairly healthy appetizer so you can enjoy it with less guilt than if it were fried. That's what makes it the Best Calamari Recipe. Watch the video for directions and enjoy! - chef Ellard

Oven-Baked Calamari

TOTAL PREP TIME: 15 Minutes
TOTAL COOK TIME: 10 Minutes per Pan
YIELD: Appetizer Serving 2-4 People

Ingredients
1 1/2 Lbs. Cleaned Squid Tubes & Tentacles (Fresh of Frozen)
2 Cups Italian Bread Crumbs (Preferably Organic)
2 Cups Grated Parmesan or Romano Cheese
2 Eggs
1/2 Cup Extra Virgin Olive Oil

Directions
In this case I think your recipe will turn out better if you first Watch the Video. Serve with your favorite tomato sauce. Buon Appetito!

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Grilled Corn with Chili-Lime Butter and Cotija Cheese

10/11/2013

This recipe was prepared by an excellent cook named Yeun Mi, on the pilot episode of the Culinary Edge TV, the Letter B. (It's a Sesame Street reference).

Ingredients
6 husks white corn husks on
Tube of mayo (japanese mayo preferred)
3 oz crumbled cojita cheese
Spices mix: paprika, chipotle, cumin, salt, pepper, and sugar
6 lime wedges

Directions
Grill the corn, then smear with mayo (japanese mayo preferred), sprinkle with crumbled cojita cheese, and dust with spices like paprika, chipotle, cumin, salt, pepper, sugar and one squeeze of lime wedge.

Watch Yeun Mi make it below. Recipe starts at 16:40

BRAISED KALE WITH BACON

10/11/2013

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Ingredients
6 slices bacon, cut into 1/4-inch-wide pieces
1 medium red onion, halved and sliced pole to pole into 1/4-inch slices
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed
1 cup low-sodium chicken broth
1 cup water
Table salt
3–4 teaspoons cider vinegar
Ground black pepper

Directions
Cut 6 slices bacon into ¼-inch-wide pieces and cook over medium heat in a pot until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and discard all but 2 tablespoons fat.

Heat the 2 tablespoons of fat over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.
Add half of greens and stir until beginning to wilt, about 1 minute.

Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low.

Cook, stirring occasionally, until greens are tender, 20-25 minutes for kale and 35 to 45 minutes for collards.

Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes.

Remove pot from heat; stir in 3-4 teaspoons apple cider vinegar and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon cider vinegar.

Stir reserved bacon into greens and serve.

Check out the video below. Recipe starts at 10:53.

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CHef Ellard's Favorite RECIPES

Best Calamari Recipe - Oven Baked NOT Fried

Grilled Corn with Chili-Lime Butter and Cotija Cheese

BRAISED KALE WITH BACON

RECIPES

Categories

CHef Ellard's Favorite RECIPES

Best Calamari Recipe - Oven Baked NOT Fried

​Grilled Corn with Chili-Lime Butter and Cotija Cheese

BRAISED KALE WITH BACON

RECIPES

Categories

Grilled Corn with Chili-Lime Butter and Cotija Cheese