Ink Marinated Calamari + Pesto an Red Pepper Salad

Ingredients: Ink-Marinated Calamari, Pesto and Red Pepper Chip Salad With a Rioja Vinaigrette The Rioja Vinaigrette: Ingredients: 1/2 Bottle Rioja Red Wine 1/4 cup Balsamic Vinegar 2 tbsp Dijon Mustard (whole seed, not Gray Poopon stuff either) 1 cup Olive Oil 2 tbsp Honey 4 cloves Garlic 1 can Anchovies (in oil, don�t drain) 1 Roma Tomato (seeded) 2 sprigs Rosemary juice from 1/2 lemon freshly cracked Pepper Puree the anchovies, garlic, and tomato until a paste-like consistency is formed. Add the Dijon and blend well.
Step 1: Reduce the Rioja to 1/3 cup.
Step 2: Blend with the anchovy base and add the balsamic vinegar and honey. Slowly add the oil while whisking constantly. Finish with the rosemary, lemon juice and pepper.
Step 3: The Red Pepper Chips: Ingredients: 1 Red Pepper Cornstarch Water Cut the red pepper in half and drizzle it with olive oil. Place under the broiler until blackened. Let cool; then seed and peel the burnt skin off.
Step 4: Puree until smooth. Add a tbsp of water if necessary.
Step 5: Heat up a pan and add the puree. Stir until it starts to boil. Mix a few Tbsp of water with a few Tbsp of cornstarch to make a slurry. Slowly add this and let the puree thicken.
Step 6: Spread the puree out on a parchment sheet.
Step 7: Bake at 300F for an hour or until crisp. Cut into triangles.
Step 8: And fry in olive oil.
Step 9: The Pesto Chips: Ingredients: 20 leaves Basil 2 cloves Garlic 1/4 cup Parmesan Cheese Water Cornstarch Puree the garlic, basil, and cheese, with 1/4 cup water until smooth.
Step 10: Follow the same instructions for the Red Pepper Chips.
Step 11: Follow the same instructions for the Red Pepper Chips.
Step 12: The Ink-Marinated Calamari: Ingredients: 3 large Squid 1/4 cup Olive Oil
Step 13: Wash and clean the squid, making sure to reserve the ink sac (it�s the pearly colored gland on the intestine).
Step 14: Cut open the sac and drain out the ink. Add a drop of water and mix. Remove the actual sacs.
Step 15: Spread the ink out onto parchment paper. Bake at 200F for 1 1/2 hours or until dried.
Step 16: Mix flakes with the olive oil and heat in skillet. (There actually would've been more ink, however I lost a few ink flakes when my central air clicked on)
Step 17: Cut the cleaned squid into bite-sized pieces and saut� in ink oil for 2 minutes.
Step 18: Assembling The Salad: Ingredients: 1/2 cup Parmesan Cheese (finely shredded) Mesclun Mix Chives Pesto Chips Red Pepper Chips Calamari Rioja Salad Dressing Heat a cast-iron skillet until it is sizzling hot. Evenly sprinkle the parmesan cheese in a circle on it. Let the cheese cook until golden brown. Quickly flip the cheese disk onto an inverted glass and gently press into the shape of a bowl. Let cool completely.
Step 19: Mix some of the squid and chips in with the mesclun. Add the dressing and mix well. Scoop salad into parmesan bowl and top with chives.
Step 20: Close up: