“An Afternoon with Uncle Dan” is an online video series that features local chefs cooking with products from the Spokane-based company.

In these recipes from the series, Angelo Brunson of Angelo’s Ristorante in Coeur d’Alene uses Uncle Dan’s seasoning in a calamari appetizer as well as bistecca with roasted vegetables and horseradish foam.

To see all of the videos, visit www.uncledans.com.

Pan Sautéed Calamari 

From Angelo Brunson of Angelo’s Ristorante in Coeur d’Alene

This dish comes together quickly, so make sure to have all of the ingredients prepped and ready to go before cooking.

3 pepperoncini, diced

1 tablespoon garlic, minced

2 tablespoon fresh parsley

2 pinches of chili flakes

1 tablespoon capers

1/4 cup roasted red pepper, diced

2 tablespoons fresh basil, finely chopped

1/4 cup flour

2 tablespoons Uncle Dan’s Chipotle Ranch Seasoning and Salad Dressing

7 ounces baby calamari, thinly sliced

3 tablespoons olive oil

Juice from 1 lemon

2 ounces water

2 tablespoon butter

Arugula, lemon and olive oil, as desired, for serving

1 baguette, cut into rounds

Combine peperoncini, garlic, parsley, chili flakes, capers, roasted red peppers and basil together in a small bowl or cup and set aside. In a small bowl, mix together flour and Uncle Dan’s Chipotle Ranch Seasoning. Place calamari in a strainer set over a large bowl, sprinkle flour mixture onto calamari, use tongs to coat, and set aside.

Preheat sauté pan on medium high. Add olive oil to pan along with peperoncini mixture, shake, and use tongs to separate. Place calamari in pan and sauté for about 1 minute. Then, add lemon juice and water, and stir. Turn off heat, add butter, and stir with tongs to combine.

Pour over a bed of arugula, and serve with lemon, olive oil and baguette rounds.

Note: To watch Angelo Brunson prepare this recipe, visit www.uncledans.com/blog/pan-sauteed-calamari-video-recipe. In the video, he mentions using shallots, which aren’t included in the ingredient list online. Add them as desired.

Bistecca (Italian-style Steak) with Primavera Vegetables and Horseradish Foam

From Angelo Brunson of Angelo’s Ristorante in Coeur d’Alene

For the steak

1 ribeye steak, or more, as desired

Sea salt, for sprinkling

1 packet Uncle Dan's Chipotle Seasoning and Salad Dressing

For the vegetables

1 zucchini, sliced in half

1 red onion, large chopped

1 red bell pepper, large chopped

8 mushrooms

2 Roma tomatoes, cut in half

1 packet Uncle Dan’s Italian Seasoning and Salad Dressing, sprinkle to taste

Salt and pepper, to taste

1 tablespoon garlic, minced

2 tablespoons olive oil

For horseradish foam

2 cups whole milk

2 tablespoons horseradish

For the vinaigrette

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

¼  to ½ teaspoon Uncle Dan’s Italian Seasoning and Salad Dressing, or more, as desired

1 teaspoon freshly squeezed lemon juice

Arugula, as desired, for serving

Baguette rounds (optional)

Sprinkle steak with sea salt and seasoning, and let sit for 5 minutes. Then, grill on medium-high heat to desired doneness, and let rest.

Toss vegetables with seasonings, garlic and olive oil, then grill on medium-high heat to desired doneness. Place in a large mixing bowl and set aside.

Meantime, make horseradish foam. Place milk and horseradish in a sauce pan over medium-low heat taking care not to boil or scald the mixture. When hot, remove from heat and process with hand-held immersion blender until frothy and thick. Set aside.

In a small bowl, whisk together all ingredients for vinaigrette.

Place arugula on a large serving platter, then drizzle with about 1/3 of the vinaigrette. Toss grilled vegetables with remaining vinaigrette and place on dressed arugula. Cut steak, and place slices atop grilled vegetables. Spoon horseradish foam over steak. Serve with baguette rounds, if desired.

Note: To watch Angelo Brunson prepare this recipe, visit www.uncledans.com/blog/bistecca-italian-style-steak-video-recipe.

 

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