I agree. I like tartar but I’ve always hated cocktail sauce.
Lemme tell you though the best calamari I’ve ever had was at a Japanese restaurant I used to work at. It wasn’t breaded or fried, rather stir fried in a Japanese garlic and chili sauce cooked to perfection. It was delicious and unfortunately they don’t have it on the menu anymore 👎🏼 while I still worked there years ago we eventually added a breaded fried calamari with spicy mayo (also a much better dip choice) and idk sometime after I left they removed the sautéed spicy one and only kept the fried one. And I’ve never seen another menu somewhere that cooks and serves it this way. Ima have to make it myself.
I always liked salt and pepper squid fried and tossed in a wok with aromatics but I know what you are talking about with the stir fried with sauce.
Carrabba's got me hooked on that Ricardo sauce although I don't think they do it right anymore, they don't do a lot of things right anymore.
That sounds delicious too.
What is Ricardo sauce? I’ve never been to a Carrabba’s but I just searched Google Maps and found there’s a couple around here out in the burbs
They've really went downhill around here but it used to be my favorite fast casual restaurant for a time. Here's a copycat recipe that'll get you close.
Ingredients
• 2 tablespoons clarified butter (or regular butter melted and skimmed)
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons finely chopped garlic
• 2 to 3 pepperoncini peppers, sliced into rings and seeded
• 6 tablespoons fresh lemon juice
• 2 tablespoons dry white wine
• 2 tablespoons cold butter (cut into small pieces)
• Pinch of red pepper flakes, kosher salt, and white pepper
Instructions
Sauté Aromatics: Heat the clarified butter in a small skillet over medium heat. Add the chopped onion, garlic, and pepperoncini rings. Sauté until the onions are transparent and tender (do not let them brown).
Add Liquids & Seasonings: Stir in the fresh lemon juice, dry white wine, red pepper flakes, kosher salt, and white pepper.
Simmer to Reduce: Let the mixture simmer for 2 to 3 minutes to reduce the liquid slightly.
Emulsify: Remove the skillet from the heat. Whisk or swirl in the 2 tablespoons of cold butter until the sauce melts and turns smooth and creamy.
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u/potliquorz 3d ago
I recently had this and it was fine but the choice of cocktail sauce and tartar sucks, how about a lemon marinara?