Ingredients

2 cups buttermilk
Several dashes hot sauce
1 1/2 pounds calamari, cut into rings
Vegetable oil, for frying
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon Essence, recipe follows, plus more for sprinkling
Marinara Sauce, recipe follows, for dipping

Directions

Stir buttermilk
and hot sauce together in a large bowl or shallow pan. Soak calamari in buttermilk mixture
for 20 to 30 minutes. Meanwhile, fill a large, heavy Dutch oven no more than halfway full
with oil. Heat oil to 370 degrees F.

Combine flour, cornmeal, and 1 tablespoon Essence in a shallow pan or bowl. Remove the
calamari from the buttermilk mixture and toss in the flour mixture to coat completely.
Carefully add the calamari, in batches, to the hot oil and fry until coating is crisp and
golden, about 1 minute. Do not over-crowd the pan when frying. Remove to paper towels to
drain. Season with additional Essence. Serve immediately with the Marinara Sauce for
dipping.

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to
as Bayou Blast):

Directions

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by
William and Morrow, 1993.

Ingredients

Marinara
Sauce:

Directions

1/4 cup olive oil
1/4 cup chopped pancetta or bacon
1 medium onion, finely chopped
6 cloves garlic, minced
2 (35-ounce) cans whole Italian plum tomatoes, crushed with your hands, with juices
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh basil leaves

In a large saucepan or Dutch oven, heat the olive oil over medium heat and, when hot, add
the pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase
the heat to medium-high and add the onion and cook until softened and beginning to
caramelize, about 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add
the tomatoes along with their juices and stir to combine. Add the oregano, salt, and
crushed red pepper, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until
the sauce is slightly thickened. Add the basil, stir to combine, and let sit for 5 minutes
before serving.

Yield: about 2 quarts
Prep Time: 10 minutes
Cook Time: 40 minutes