Jul 14 2026
Restaurants›Caleb & Broad›1/2 Price Appetizers Recipe

1/2 Price Appetizers Recipe

Inspired by Caleb & Broad
Time1h 30m
Serves4

Available from 03:00 PM - 05:00 PM

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Ingredients

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Crispy Calamari

Garlic-Parmesan Wings

Loaded Potato Skins

Marinated Olives & Bread

Method

Crispy Calamari

  1. 1

    Prep and dredge

    Pat calamari rings dry with paper towels. In a shallow bowl combine all-purpose flour, cornstarch, kosher salt, black pepper and smoked paprika. Toss the calamari in the dry mixture until evenly coated, shaking off excess.

  2. 2

    Heat oil

    Pour vegetable oil into a deep skillet or pot, leaving at least 2 inches of headspace. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 60 seconds.

  3. 3

    Fry

    Working in a single layer (do not overcrowd), fry calamari rings 1 to 1 1/2 minutes until just golden and crisp. Remove with a slotted spoon to a paper towel-lined tray. Season immediately with a light sprinkle of salt.

  4. 4

    Serve

    Transfer to a warm serving plate, garnish with chopped parsley and lemon wedges. Serve immediately so they remain crisp.

Garlic-Parmesan Wings

  1. 5

    Season and bake/crisp

    Preheat oven to 425°F (220°C). Toss wings with baking powder, kosher salt, black pepper and olive oil until evenly coated. Arrange on a wire rack set over a rimmed baking sheet. Bake 35–45 minutes, turning once, until skin is crisp and internal temperature reaches 165°F (74°C).

  2. 6

    Make garlic-parmesan sauce

    While wings bake, melt butter in a small saucepan over low heat. Add minced garlic and gently cook 1 minute until fragrant (don’t brown). Remove from heat, stir in grated Parmesan and lemon juice.

  3. 7

    Toss and serve

    When wings are done, place in a large bowl, pour the warm garlic-Parmesan sauce over and toss to coat. Garnish with chopped parsley and an extra sprinkle of Parmesan. Serve hot.

Loaded Potato Skins

  1. 8

    Bake potatoes

    Preheat oven to 400°F (200°C). Scrub potatoes, dry, and rub with olive oil and salt. Place on a baking sheet and roast 45–55 minutes until tender when pierced with a fork. Let cool slightly.

  2. 9

    Hollow and fill

    Cut each potato in half lengthwise. Scoop out most of the flesh leaving about 1/4-inch shell. Brush the cavity and outer skin with a little olive oil. Return skins to the oven, bake 10 minutes more to crisp.

  3. 10

    Add toppings

    Fill each skin with shredded cheddar and crumbled bacon. Return to oven 5–7 minutes until cheese melts and bubbles. Top with a dollop of sour cream and chopped chives before serving.

Marinated Olives & Bread

  1. 11

    Marinate olives

    In a small bowl combine mixed olives, extra virgin olive oil, lemon zest, crushed red pepper, smashed garlic and chopped rosemary. Toss and let sit at least 15 minutes (or up to 2 hours at room temperature) to develop flavor.

  2. 12

    Toast bread and serve

    Slice baguette and toast lightly in a 375°F (190°C) oven 5–7 minutes until golden. Serve marinated olives with toasted baguette slices for spreading oil and juices.

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