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Calamari with Roasted Garlic Mayo and Tzatziki

Executive Chef Paul Masserey,
Pasta La Vista/Breadworks

To combine flavours, the tzatziki sauce should sit overnight in the refrigerator.

1 lb squid tubes, cut into 1/4″ rings
2 cups all purpose flour
2 cups bread crumbs
2 1/2 Tbsp chile flakes
1/2 tsp salt
1/2 tsp pepper
2 cups canola oil

Roasted Garlic Mayo
1 cup mayonnaise
1 large bulb garlic
olive oil

Tzatziki Sauce
6 cucumbers, peeled, seeded and puréed
2 L plain yogurt
1 L sour cream
10 cloves garlic, minced
2 Tbsp lemon juice
1/2 tsp salt
1 tsp cracked black pepper

2 leaves romaine
lemon slices

1. Combine flour, bread crumbs, chile flakes, salt and pepper in a medium bowl.
2. Lightly dust squid in flour mix.
3. In a saucepan, deep fry calamari in canola oil over high heat until golden brown (about 50 seconds—do not overcook).
4. Drain on paper towels.

1. Place romaine leaf on plate. Arrange calamari on romaine.
2. Add chives and slices of lemon.

Roasted Garlic Mayo
1. Cut off top 20% of garlic bulb.
2. Coat liberally with olive oil.
3. Bake on cookie sheet, cut side up, for 20 min at 300˚F or until tender.
4. Peel garlic and blend thoroughly with mayonnaise.

Tzatziki Sauce
1. In a bowl, blend all ingredients with a spatula.

Yield 2 servings

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