Recipe courtesy of Jay Ducote

Fried Calamari with Pink Lemonade Chili and Tamarind Reduction over Sesame Black Rice

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 6 late-night portions
Share This Recipe

Ingredients

Directions

Special equipment:
a deep fryer or Dutch oven; a deep-fry thermometer
  1. Heat a deep fryer or Dutch oven filled with oil to 375 degrees F. Preheat the oven to 400 degrees F.
  2. In a small saucepan, combine 1 can frozen lemonade with the tamarind and guajillo and pasilla chiles. Simmer over low heat until reduced, 20 to 30 minutes.
  3. In another small saucepan, combine the sesame oil, soy sauce and 4 cups water. Bring to a boil over high heat. Add the black rice, cover and return to a boil. Reduce to a simmer and cook until the liquid is absorbed, about 20 minutes. 
  4. In a medium mixing bowl, combine the flour with the cornstarch, ancho chili powder, cayenne, paprika, red pepper flakes, 1 teaspoons salt and 1 teaspoon black pepper. Add the calamari to the bowl and toss to cover every piece in dry batter.
  5. In batches, fry the calamari until golden brown, about 2 minutes. Remove from the oil and transfer to a paper-towel lined bowl. Season with a sprinkling of salt
  6. Spread the sesame seeds in an oven-proof skillet and toast in the oven for 10 minutes.
  7. In a blender, puree the remaining can of lemonade with the basil, vodka and 2 cups water.
  8. To plate, scoop some black rice onto the center of each plate. Top with some fried calamari. Drizzle some tamarind sauce around the plate and over the calamari. Sprinkle the sesame seeds and some fresh cracked pepper around plate. Add a few drops of the pink lemonade basil cocktail. Drink the rest.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.