The Globe and Mail (Atlantic Edition) - - GLOBE STYLE - SEAN MAC­DON­ALD @chef­seany­macd

Don’t stash the bar­be­cue yet.

SEAN MAC­DON­ALD ex­tends grilling sea­son with a flavour­ful take on cala­mari

A tweak to your grilling rou­tine can help ex­tend sum­mer bar­be­cue sea­son

Septem­ber sig­nals the end of sum­mer, so I try to spend as much time as pos­si­ble out­doors with my fam­ily while the weather is still warm, and back­yard bar­be­cues are one of my favourite ways to do that. The flavours of the grill ac­cented by warm weather and a cold beer are sec­ond to none.

I grew up in Al­berta, where beef is al­ways the pro­tein of choice and a big rib-eye cooked to medium rare is the sum­mer time go-to. When I’m crav­ing some­thing dif­fer­ent af­ter a sum­mer full of beef, I love to put seafood on char­coal, es­pe­cially cala­mari. How­ever, grilling cala­mari is tricky. It’s a del­i­cate bal­ance not to over­cook it, which makes it rub­bery and chewy.

The recipe here is from the menu at one of my restau­rants, 7 Enoteca in Oakville, Ont., and in­cludes a sim­ple trick that ten­der­izes the cala­mari, trap­ping in flavour and per­fect­ing the tex­ture for an easy bite. The flavour com­bi­na­tion of pick­led shishito pep­pers and olives make for a light, spicy dish to help you bid farewell to the sea­son.


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