In a food processor, combine the mayonnaise, anchovies, lemon juice, parsley and cayenne. Blend until smooth. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve. Cut the squid into 1/3-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use. In a heavy-bottomed straight-sided 3-quart saucepan, about 8 inches in diameter, heat the oil to 360 degrees. In a shallow bowl, combine the flour and graham cracker crumbs. Toss 1/3 of the squid in the flour mixture to coat evenly. Shake the squid in a mesh strainer to shed extra coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. The cooked squid can be kept warm in a low oven while you continue. Check your oil temperature and repeat with remaining calamari. Serve hot with chilled anchovy mayonnaise. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton Adapted from a recipe in the Union Square Cafe Cookbook, by Michael Romano and Danny Meyer From the TV FOOD NETWORK - (Show # CL-8897 broadcast 06-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 12-05-1998 Recipe by: Michael Romano and Danny Meyer
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 49 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1656.6mg||57 %|
|Potassium 254.1mg||7 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 79.1g|
|Protein 9.6g||14 %|
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Calories per serving: 419
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