Small Plates Recipe

Prepare squid

Pat squid pieces thoroughly dry with paper towels and cut tubes into 1/2" rings if not pre-cut; leave tentacles whole. Drying ensures a crisp crust.

Set up breading station

In a shallow bowl whisk together flour, cornstarch, 1 tsp salt, lemon pepper and smoked paprika. Place beaten eggs in a second bowl and panko in a third bowl.

Bread the squid

Working in batches, dredge squid in the flour mixture, shake off excess, dip into beaten eggs, then press into panko until evenly coated. Place on a wire rack while heating oil.

Fry

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry squid in small batches 1.5–2 minutes until golden and crisp. Do not overcrowd. Remove with a slotted spoon to a paper-lined tray; season immediately with a pinch of extra lemon pepper and chopped parsley.

Serve

Arrange calamari with lemon wedges. Serve hot so texture remains crisp.

Make marinade

Whisk together soy sauce, honey, sriracha, rice vinegar, minced garlic, grated ginger and 1 tsp neutral oil in a bowl until combined.

Marinate chicken

Toss chicken cubes with the marinade and refrigerate 20–30 minutes (up to 2 hours). If short on time, 20 minutes is sufficient for small pieces.

Assemble skewers

Thread marinated chicken onto soaked wooden skewers, leaving a little space between pieces for even cooking.

Cook

Heat a grill pan or outdoor grill to medium-high. Grill skewers 3–4 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). While cooking, brush with leftover marinade once early in cooking and stop basting during the final minute to ensure food safety.

Finish and garnish

Sprinkle with sesame seeds and sliced green onions. Serve warm.

Prepare bread

Preheat broiler or grill. Brush baguette slices lightly with olive oil on both sides and place on a sheet pan.

Toast and char pear

Broil or grill baguette slices until golden, about 1–2 minutes per side. Meanwhile, quickly char pear slices in a hot skillet 30–45 seconds per side until caramelized marks appear.

Assemble crostini

Spread about 1 tablespoon goat cheese on each toasted slice, top with a charred pear slice, drizzle lightly with honey, sprinkle thyme and cracked black pepper. Serve immediately so bread stays crisp.

Quick pickle

In a bowl whisk rice vinegar, sugar and 1/2 tsp salt until sugar dissolves. Add sliced cucumber and chopped dill; toss to coat.

Rest

Let sit at room temperature for 10–15 minutes to allow flavors to meld (or refrigerate up to 2 hours). Drain slightly before serving alongside the small plates.