Braden Family Cookbook
STUFFED CALAMARI 'SUSHI'
WITH BLACK BEAN AIOLI
Preheat a grill very hot. In
a skillet coat lightly with oil and on high heat, saute the pepper and lapchong
until soft, about 4 minutes. Fold in with rice and add the scallions, cilantro
and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or
plastic bag with the tip cut off. Oil the grill and season the tubes with salt,
and chile. Mark the tubes, and roll them around so that all sides cook evenly,
about 5 minutes total. Be careful not to overcook the squid as it will get
tough. Let rest 1 minute then slice into one inch pieces, like sushi.
Saute garlic, chiles, black
beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool
completely. In a food processor, add mixture with yolks. While processor is on,
drizzle in oil, slowly at first until it emulsifies then more quickly. Check for
seasoning. Store in fridge.
Fill a small dish with the
aioli and arrange the 'sushi' around the dish. The 'sushi' should be dipped
Yield: 30 pieces each