Food writer’s recipes bring a taste of the sea to the Prairies

WINNIPEG – The Prairies may lack a sea, but many in the region enjoy its tastes.

Manitoba food writer Shel Zolkewich brought a taste of the sea to Global Winnipeg on Monday. Here are a couple of her recipes:

Kickin’ Calamari

Ingredients:

• 1 – 300 g bag Toppits Squid Rings, thawed
• ½ cup flour
• ¼ cup cornstarch
• ½ teaspoon cayenne pepper
• 1 egg
• 2 tablespoons water
• 1 cup seasoned bread crumbs
• 1 teaspoon black pepper
• 4 cups canola oil
• salt
• lemon wedges
• aioli
• parsley, chopped

Directions:

1. In a small bowl, mix together flour, cornstarch and cayenne.
2. In a second small bowl, beat egg with water.
3. In a shallow pan, mix bread crumbs and pepper.
4. Heat canola oil to 375 F in a deep saucepan.
5. Dredge thawed squid rings in flour mixture, then in egg wash, then in breadcrumbs. Fry for three to four minutes or until golden brown. Drain on paper towel.
6. Sprinkle with salt. Garnish with parsley and lemon wedges. Serve with aioli.

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Lobster Mac & Cheese

Ingredients:

• 1 lb Atlantic lobster claw and knuckle meat
• 8 oz shell pasta
• 16 oz heavy cream
• 8 oz shredded sharp Cheddar cheese
• 4 oz cream cheese
• 6 oz fresh Parmesan cheese, grated
• 4 oz Gruyere cheese, shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 cup breadcrumbs

Directions:

1. Preheat oven to 350 F.
2. In a large pot bring salted water to a boil and add shell pasta; cook until al dente (about 8-10 minutes). Drain the pasta and in the same pot, add cream.
3. Wait until the cream warms up, and add cream cheese, Cheddar cheese, Gruyere cheese and half of the Parmesan cheese. Stir until melted and thoroughly combined.
4. Preheat a saucepan with olive oil and saute garlic and onion. Add lobster meat, mix, and then add to the pasta and cheese mix. Place the mix in a lightly greased casserole baking dish and cover with breadcrumbs and remaining Parmesan cheese.
5. Bake in the oven until breadcrumbs and cheese are golden brown (5-10 minutes).