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Steve in Mass

Your Mission, Should You Chose to Accept It.....

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For New Year's weekend, Donna and I are gonna do our traditional seafood fest. This consists of a bunch of different things Tapas style served over two days. One of the courses will be fried calamari.

 

So, I usually serve it with two different dipping sauces. One is a garlic/anchovy aioli, which is very good and I plan on making again. In the past I have done a chipotle/adobo aioli as well, or a marinara dipping sauce, but they are getting tiresome and want something different.

 

My thought is drifting to a light vinegar/oil/pickled hot pepper/garlic, maybe soy/ginger dipping sauce, but come up empty on what exactly to do.

 

Have at it................:)

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Marinara! :th:

 

I guess ya missed that while that is okay, it is getting old....;)

 

Thai Chili

 

Providence style is a nice change of pace :th:

:v:

 

The two above were more in my line of thinking :th:....just need recipes........

 

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You could always bury it under a mound of grated cheese.

 

Was wondering how long that would take....:rolleyes:

 

While I will use cheese with calamari in a red sauce over pasta, no cheese for the fried version, thanks.......:p

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Howsbout a horse radish mayo type deal?

 

That was a thought that I had :th:, but since I am making the garlic/anchovy aioli, wanted something that was quite different than another mayo type dipping sauce, and why I am not doing the chipotle/adobo mayo sauce this year.

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