“The sweetness of the rock shrimp and sweet, nutty flavor of the Jerusalem artichoke are offset by the smoky flavor of the grilled poblano pepper. This is a truly unique stuffing, and if you enjoy squid, you will feast on a wonderful dish that can be served as a starter or as a main course.”
Many people have never heard of Jerusalem artichokes. They are delicious! Jerusalem Artichokes are prepared like you would prepare any potato: bake, roast, boil or saute. Like potatoes, Jerusalem artichoke can be served with or without the skin.
Stuffed Squid with Rock Shrimp, Jerusalem Artichoke
Ingredients
- 1/2 lb rock shrimp, cleaned and diced
- 1lb (about 8) fresh whole squid, cleaned
- 1 large poblano pepper, grilled and chopped
- 6 Jerusalem artichokes, scrubbed clean, skin on
- 6 Tablespoons olive oil
- 1 medium onion
- 1/8 cup cilantro, chopped
- 1/4 cup clam juice
- 1/3 cup bread crumbs
- 1/4 cup Bertolli four cheese sauce, warmed
- Chives
Directions
Preheat Grill / Medium Heat and Spray the Grill with cooking spray
Grilling the Poblano Pepper
- Rinse and pat dry the Poblano pepper. Brush the pepper with olive oil and place on open flame for 6-8 minutes to char the skin, this turns the skin black. With a pair of tongs turn the pepper over and repeat to the other side. (This can also be done on your stove)
- Remove from heat and place the pepper into a bowl with a lid or plastic wrap and allow to steam. Set aside for 15 minutes to cool down.
- Peel the blackened skin from the pepper (this should come easily off). Trim the top and cut in half, removing the seeds and stem.
- Chop the Pepper
- Wash your hands immediately (do not touch your face or eyes while working with the poblano pepper.
Jerusalem Artichoke
- Brush each Jerusalem Artichoke with olive oil (or you can use butter); add salt and pepper to taste.
- Place all of the artichokes on a sheet of heavy aluminum foil and secure tightly on all ends.
- Place the wrapped pouch on a grill or in the oven and cook for 1/2 hour to 45 minutes.
- Note: They will continue to cook in the squid. You should be able to pierce a fork in them but they should not too soft.
- Remove from heat. Let stand for a couple of minutes to cool down
- Place the artichokes in a food processor, with the poblano pepper. Add the clam juice and process until mixed. Set Aside.
- Add the clam juice and puree. Set aside
Rock Shrimp
- Heat skillet over medium heat, add 6 Tablespoons of Olive Oil. Add the onion and cook until golden brown, about 10 minutes.
- Add minced garlic and cook for two minutes. Add the rock shrimp and cook until pink – about 2-3 minutes. Remove skillet from heat
- Add Shrimp to the mixture in the blender along with the four cheese sauce and process until mixed by pulsating the mixture. You want to keep it course.
Stuffing:
In a large bowl, mix together the stuffing (from the food processor) and the breadcrumbs. Let stand for 5 minutes.
Final Step
- Take a large sheet of heavy aluminum foil and place on counter (large enough to place the 8 squid tubes on and seal all sides)
- Stuffing the squid can be done with a small, thin spoon or by using a Pastry Bag which allows you to easily squeeze the stuffing into each calamari tube. You will need a nozzle this is large enough for the stuffing to pass through.
- Stuff each calamari and place on the sheet of aluminum foil.
- Stuff each calamari with a few long stemmed chives
- Place another sheet of aluminum foil over the squid and tightly seal all sides to “steam” the calamari while it is cooking.
- Place on the grill and cook for 1/2 hour.
- Place the squid on a plate and drizzle some of the four cheese sauce on top.
- Serve immediately with a glass of beer, white wine or champagne. Enjoy!
“Disclaimer:
Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session
on behalf of their client Bertolli. I was not provided monetary compensation
nor was I required to post about the event or products upon accepting
the invitation. These opinions are my own.”
